Thursday, May 19, 2011

Strawberry Banana Muffins

I had some strawberries left over from a delicious spinach salad with strawberries and goat cheese that I made the other day. 

When I went to the grocery store the strawberries were on sale, buy one package get one package free.  As a result, I had more strawberries than I needed for the salad recipe. 

As strawberry season fast approaches I know many of you will find yourself in the same situation.  Not to worry.  This Strawberry Banana Muffin recipe will help you to use your fresh strawberries in a delicious way.

Strawberry Banana Muffins
 Makes 12 muffins

  • 1/2 cup canola oil
  • 3/4 cup light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup fresh strawberries (cut into bite sized pieces)
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • Turbinado sugar for topping, optional

Preheat your oven to 350 degrees F and spray a 12 section muffin tin lightly with cooking spray.  Cut your strawberries into chunks and set aside. 

Mash your bananas and place in a medium size bowl.  If you have frozen bananas on hand go ahead and use them.  That's what I did for this batch of muffins.  Add the brown sugar, canola oil, eggs and vanilla extract.  Stir to combine.

In another bowl, measure the flour, baking powder, baking soda, cinnamon and salt.  Whisk to combine.

Add the strawberries to this bowl and toss to coat the strawberries with the flour mixture.  This will help to keep the strawberries from sinking to the bottom of the muffin, and you know you don't want your strawberries sitting at the bottom of your muffin.

Add the flour and strawberries mixture to the wet ingredients and stir to combine.  Don’t over mix.  You just want the flour to be incorporated into the wet ingredients.    Using a scoop measure the batter into your muffin tins.  If desired sprinkle the tops of the muffins with Turbinado sugar.

Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Let sit in the pan for 10 minutes, then loosen the muffins from the tin to complete cooling.

These muffins are perfect for breakfast or an anytime snack.  Wrap them individually and freeze them for a grab and go morning.  A quick zap in the microwave and you can eat one in the car for breakfast on your way to work.

Click the link for the printable Strawberry Banana Muffin recipe.


  1. they certainly look delicious,I will have to make them

  2. This sounds so delicious! I'm saving this recipe and will try to make them very soon!

  3. Love strawberries and bananas together. These look delicious. Your garden photos are great, too!


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