Strawberry Banana Muffins

Bananas and fresh strawberries make a great combination in this summery muffin! They’re so moist and full of delicious chunks of fresh strawberries. I love how the sprinkling of coarse sugar gives these muffin tops a little sparkle and crunchiness, too! I just did a light sprinkling, but you can do a heavier sprinkle if you want a real sugary top.

This recipe makes 11 to 12 regular-size muffins. The next time you have some ripe bananas and fresh strawberries on hand, keep these in mind! 🙂

Strawberry Banana Muffins

  • Servings: 11-12
  • Difficulty: easy
  • Print

STRAWBERRY BANANA MUFFINS by NancyC
Makes 11 to 12 muffins

2/3 cup granulated sugar
4 Tablespoons (1/2 stick) unsalted butter, softened
1 large egg
1/2 teaspoon pure vanilla extract
1 cup chopped fresh strawberries (cut into small chunks)
1 cup mashed ripe bananas (about 2 medium)
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Optional: coarse sugar for sprinkling on top of muffins (use about 1/4 teaspoon per muffin or a little more, if you like)

Preheat oven to 375˚F. Line a muffin pan with 11 to 12 paper liners; set aside.

In medium bowl, blend sugar and butter, then add in egg and vanilla, blending well. Mix in the strawberries and bananas.

In large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add strawberry/banana mixture to the flour mixture and stir until just combined.

Fill muffin cups 3/4 full and sprinkle tops with coarse sugar, if desired. Bake at 375˚F for 15-16 minutes or until toothpick inserted in centers comes out clean. Let muffins cool in pan 5 minutes, the remove and cool completely on wire rack or serve warm.

Recipe from NancyC | nancy-c.com

You can enjoy these muffins for breakfast, brunch, or an afternoon snack. Do you have a favorite muffin recipe for summertime?

Sharing at Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

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