Strawberry Banana Muffins

These strawberry banana muffins are soft, moist, and bursting with sweet banana flavor and juicy strawberry pieces in every bite.

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup strawberries, sliced or diced
• 1/4 cup granulated sugar
• 1/4 cup melted butter or neutral oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 180°C (350°F) and line a 10–12 cup muffin tray with paper liners.
2. In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, sugar, melted butter, and vanilla until well combined.
3. Add the flour, baking powder, cinnamon, and salt. Stir gently just until no dry streaks remain.
4. Fold in the strawberries carefully, reserving a few pieces to place on top if desired.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with the reserved strawberry pieces.
6. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Tip: Use very ripe bananas for the best natural sweetness, and pat the strawberries dry before folding them in so the muffins stay light and fluffy.