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.
MY OTHER VIDEOSBecause 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.
Ingredients
- 2 ripe bananas, smashed
- 1/3 cup Greek yogurt
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 cups all-purpose flour
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350 F.
- In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
- Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.
- Grease a regular size 12-cup muffin pan with a non-stick spray. Pour the batter evenly into each cup, about 3/4 full. Bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Cool on rack. Remove muffins from pan and slice to serve.
- These are best stored refrigerated
Notes
Adapted from Simply Recipes
These look and sounds awesome!
Could i name the batter a couple of days ahead of time, and refrigerate? Thanks!
Do we need to add baking powder to the recipe. I will be attempting to make a gluten free egg free and dairy free muffin using your recipe any help would be appreciated.
My first time comment on any blog, I just have to give major kudos from my family. Today is my daughter’s 10th birthday and this was her breakfast request. These don’t last long here in my house, we all love them and have made them many times and will make them many more. Thank you!
Serena, thank you so much for such a nice, sweet comment! So glad to hear your family enjoys these muffins! 🙂
How would this taste with frozen strawberries?
I made these today with frozen Strawberries! They are fabulous! I thawed the berries, drained the juices and mixed them with a bit of the flour (so they don’t plop in the mix) that is used in the recipe! I will definetly be making them again and again…super moist, healthy and easy to make!!