Strawberry Banana Muffins

An easy recipe for strawberry banana muffins that are tender, moist & fragrant. If you're tired of regular banana bread muffins, try this version with ripe strawberries, orange zest & orange juice for extra fruit flavor. Bake a batch in a little over 30 minutes and keep them on hand for a quick breakfast, snack, or dessert. {dairy-free with gluten-free option}

This time of year I usually start craving vitamin C-rich foods like tomatoes, oranges, spinach, red bell pepper, and broccoli. It happens like clockwork. Can you relate?

Warm, hearty comfort foods like beef & chorizo chili and sausage soup are still my go-to as the temps slowly increase but my body starts sending me signals that it wants more nutrients from fresh fruits & veggies.

Since strawberries are also high in vitamin C and are in season during the spring months (at least the Florida crops), I thought it was the perfect time to feature them in a cozy muffin recipe.



When I started recipe testing this last summer, I gave out batches of my blueberry sour cream muffins and these strawberry banana muffins at the same time.

My food testers said they liked both, but preferred the blueberry simply because it's something they grew up with and already liked.

Familiarity has its advantages, but I'm hoping to make strawberry a more popular muffin addition. Even if it's a seasonal thing like pumpkin muffins. Or a classic like chocolate banana bread muffins.

Strawberry + banana may seem like an odd combo for banana bread, especially when you've got classic mix-in options like walnuts or chocolate chips.

But, they're really good together! Especially when you add in fresh orange juice + zest. Banana, strawberry & orange all together are sweet & bright + packed with vitamin C & potassium.

Folks add 'em to smoothies for a healthy boost of nutrients, so why not muffins, too?

They also make your kitchen smell HEAVENLY! The riper your bananas are, the more that delectable smell will permeate your home.

TIP: If you're feeling stressed, bake something with banana & vanilla in it. Our sense of smell has a powerful effect on our emotions thanks to the olfactory nerve. Take a big sniff and you'll feel more relaxed almost immediately.

Using Up The Leftover Fruit

If you end up with extra strawberries after making these muffins, fix some chocolate covered strawberries, leafy strawberry chicken salads, strawberry & blueberry white wine spritzers, strawberry shortcake parfaits, or lemony strawberry shortcake milkshakes. 

Leftover banana? Save some for these banana oatmeal breakfast cookies, healthy banana pancakes, or overnight steel cut oats.

Oranges? Use 'em in citrus white wine spritzers, apple cider sangria, or mashed sweet potatoes. Or make a batch of this whipped ricotta, which you can smear all over the muffins!

strawberry banana muffins, healthy, moist, easy, banana bread muffins

baked goods

American

Yield: 12-14 muffins

Author: Elaina - The Rising Spoon

Strawberry Banana Muffins

prep time: 15 Mcook time: 17 Mtotal time: 32 M

An easy recipe for strawberry banana muffins that are tender, moist & fragrant. Bake a batch in a little over 30 minutes and keep them on hand for a quick breakfast, snack, or dessert. {gluten-free option}

ingredients:

• 1 1/2 cups of mashed super ripe banana (about 2 large bananas + 1 medium)
• 2 eggs
• 1 cup of coconut sugar, brown sugar, or maple sugar
• 2/3 cup of avocado oil (or your favorite neutral cooking oil)
• 2 teaspoons of vanilla extract (or homemade vanilla extract)
• 2 teaspoons of fresh orange zest (from 1 small navel orange)
• 2 tablespoons of fresh orange juice
• 2 cups (9.59 oz) of all-purpose unbleached flour OR this gluten-free 1 to 1 baking flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1 teaspoon of ground cinnamon (I use Ceylon cinnamon a.k.a. "true" cinnamon)
• 1 cup (6.5 oz) of finely diced fresh strawberries

Topping (Optional):

• 3 tablespoons of finely diced fresh strawberries

instructions:

How to cook Strawberry Banana Muffins

1. Preheat the oven to 400 degrees. Line a standard 12-count muffin tin with parchment paper liners and grease the liners with cooking spray.
2. In a medium bowl, add the mashed banana, eggs, sugar, avocado oil, vanilla extract, orange zest & orange juice and stir well to combine.
3. In a separate bowl, measure in the flour (regular or gluten-free), baking powder, baking soda, salt, and cinnamon powder. Stir everything with a fork then add the finely diced strawberries. Toss the fruit lightly in the flour mixture until just coated (this helps to prevent sinking).
4. Add the wet mixture to the dry mixture and gently fold the two together until everything is combined and there are no floury clumps left clinging to the strawberries (avoid over-mixing as this will make the muffins tough). 
5. Spoon the batter into the muffin tins until they're completely full (right to the top of the liners).
6. Optional: Gently press 3 tablespoons of finely diced strawberries across the tops of the muffins.
7. Bake for 17-18 minutes, or until a toothpick stuck into the middle of a muffin comes out clean.
8. Let the muffins sit for a few minutes, then transfer to a wire rack or plate to cool completely. Store on the counter or in the fridge in an airtight container for a few days. For the freshest flavor, freeze them immediately and thaw each one before eating (they keep 1-2 months in the freezer).

NOTES:

These muffins taste best when both the banana & fresh strawberries are very ripe, which maximizes the fruit flavor. If you can, look for super-ripe fruit at the store or let them sit for a few days at home before making this recipe.

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