Name: Strawberry Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups chopped strawberries; 2 cups all-purpose flour (divided); 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 cup coconut sugar; 1/2 stick unsalted butter (softened); 2 large eggs; 1 tsp. almond extract; 1 cup mashed ripe banana (about 2 bananas); 1/2 cup buttermilk

Strawberries and bananas are a classic flavor pairing for a reason – the sweet tang of strawberries balances with the creamy sweetness of bananas, creating perfect harmony on your taste buds. Whether you’re blending them up in a pretty pink smoothie or baking these fluffy muffins, sweet berry and mellow banana go together like peanut butter and jelly. These strawberry banana muffins, incorporating buttermilk and a hint of almond, make a beautiful breakfast or a welcome addition to a school or office lunch.

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Strawberry Banana Muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12

Calories 141 kcal

Author Lizzy Briskin

Ingredients

2 cups chopped strawberries
2 cups all-purpose flour divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup coconut sugar
1/2 stick unsalted butter softened
2 large eggs
1 tsp. almond extract
1 cup mashed ripe banana about 2 bananas
1/2 cup buttermilk

Instructions

Preheat oven to 400 degrees F. Line standard muffin pan with 12 paper liners.
In small bowl, toss strawberries with 2 tablespoons of flour. Set aside.
In medium bowl, combine flour, baking powder, baking soda and salt.
In separate medium bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping down sides of bowl as needed. Add eggs and vanilla one at a time, beating well after each addition. Stir in mashed banana.
Add dry ingredients to wet in three additions, alternating with buttermilk, and fold until just combined; a few remaining lumps are fine. Fold in chopped strawberries.
Divide batter evenly among paper muffin liners. Gently tap pan on the counter a few times to remove any air bubbles.
Bake 18-20 minutes, until toothpick inserted in center comes out mostly clean. Cool in pan on wire rack 10 minutes, then remove muffins and place on wire rack to cool completely.