Strawberry banana bread muffins – I made these recently because I had too many strawberries and needed a delicious and easy recipe to use them up. I reincarnated my favorite, time-tested banana bread recipe to make it into muffins, and it worked perfectly!
They came out delicious. A favorite family breakfast! For 12 muffins I used only 1/3 cup butter and 1/3 cup Greek yogurt, which creates a nice, rich texture, and makes these muffins healthier and lower in saturated fats.
Because strawberries tend to make desserts very moist, I like to store these muffins covered and refrigerated. When refrigerated, these can last 2 weeks and still taste fresh like you just made them.
I’ve had way too many ripe bananas lately, too. In fact, so many – that I started freezing them.
Now, I like using frozen bananas for baking better than fresh ones.
Here is how to freeze bananas: peel the skin, wrap 2 peeled bananas air-tight in plastic and freeze. Why 2 bananas? It’s a common quantity required for recipes, such as this one.
When it’s time to use bananas, you just take a package of 2 frozen bananas, let them thaw (or thaw in microwave), and then mix in with the other ingredients.
Because bananas have been frozen, when thawed they become very soft (almost watery) and even more sweet – perfect for baking desserts.
I’ve enjoyed these strawberry banana bread muffins (made with frozen and then thawed bananas) tremendously, and I hope you will too.