Strawberry Banana Muffins (With Optional Roasted Strawberries!)

A strawberry banana muffin broken open in its wrapper to reveal a soft, moist crumb packed with roasted strawberry pieces, surrounded by more muffins and fresh strawberries

Strawberry Banana Muffins (With Optional Roasted Strawberries!)

These strawberry banana muffins are next-level soft, fluffy, and yummy. So easy to make and perfect for brunch or snacks! Roasting the strawberries is completely optional!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 17

Total Time 25

Servings muffins

Calories 164

Author Gabby Kislanko

Equipment

Ingredients

Roasted Strawberries (Optional)

1 cup fresh strawberries, sliced
1 Tablespoon white or brown sugar
½ teaspoon lemon juice

Strawberry Banana Muffins

½ cup butter, melted (dairy free or regular)
2 eggs
1½ cup ripe mashed bananas (roughly 3 ripe bananas)
½ teaspoon vanilla extract
¾ cup light brown sugar
1 teaspoon baking soda
¼ teaspoon salt
2 cup all-purpose flour
roasted strawberries, chopped (or sub fresh diced, strawberries if desired) see notes

US Customary - Metric

Instructions

Roasted Strawberries (Optional)

Roasting the strawberries before adding them to the muffins gives the muffins way more strawberry flavor, but it does add an extra 30 minutes to the total prep time. You CAN absolutely skip this step and just add fresh strawberries to the muffins if desired.
To roast the strawberries, preheat oven to 350℉ and line a baking sheet with parchment paper. Slice the strawberries and add them to a bowl with sugar and lemon juice. Toss to coat the berries, then arrange them on the baking sheet without overlapping.
Bake for 25 minutes, then set aside to cool while you make the muffin batter.

Strawberry Banana Muffins

Preheat your oven to 350°Fahrenheit and line a muffin tin with liners.
Add melted butter to a medium bowl. Whisk in the egg, vanilla, and brown sugar.
Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
Whisk in the flour, salt, and baking soda.
If using roasted strawberries, chop them into small pieces. If using fresh strawberries, dice them. Stir the strawberries into the batter.
Divide the muffin batter between the liners, filling each one to the top.
Bake in preheated oven for 15-21 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Let cool for 5 minutes in the muffin tin, then transfer the muffins to a cooling rack. Enjoy!

Notes

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

Roasted Strawberries: This step is optional. Roasting strawberries makes them much more flavorful, so if you want that strawberry flavor to be bolder in the muffins, roasting them is key. Alternatively, you can just add fresh strawberries directly to the batter.

Storage and Freezing Instructions:

Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.

Nutrition