Strawberry Banana Muffins Recipe | Joyful Healthy Eats

These maple-sweetened strawberry banana ،ins are the perfect way to pack fresh fruit into your breakfast. They’re super fluffy and are a good excuse to have a dessert-like bite first thing in the morning.

Why This Strawberry Banana Muffins Recipe Works

Even non-morning people won’t be able to stay away from these fluffy strawberry banana breakfast ،ins.

• No processed sugars. Sweet bananas and maple syrup are the only sweeteners used for these simple ،ins.
• Dessert for breakfast. W، doesn’t love a freshly baked banana ،in with juicy strawberries?
• Great for on-the-go. Grab them on your way out in the morning for a quick bite.
• Freezer-friendly. They’re perfect for hectic weeks when you don’t want to worry about cooking in the morning.

What You’ll Need

Creamy mashed bananas, smokey maple syrup, and a hint of vanilla get rid of the need to add any extra sugar. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Bananas – Use up any browned bananas you have laying around.
• Egg – Liquid eggs work for this.
• Maple syrup – Agave nectar and raw ،ney are great swaps.
• Coconut oil – Feel free to use corn, canola, or vegetable oil instead.
• Vanilla extract – Use clear or pure extract (brown).
• Cinnamon – Ground nutmeg works too.
• All purpose flour – Avoid cake flour because it’ll make the ،ins too airy and c،bly.
• Baking soda – Sieve it if it’s lumpy.
• Salt – Kosher salt is best.
• Strawberries – Fresh or frozen (thawed and drained) are fine.

How to Make Strawberry Banana Muffins

It’s as easy as making box-mix ،ins, but with real, fresh, and w،lesome ingredients. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 350F. Line a ،in tin with cupcake liners. Set it aside. You can also grease the tin with ،er or cooking spray if you prefer.

• Mix the wet ingredients. Combine the mashed bananas, maple syrup, egg, coconut oil, and vanilla extract in a large bowl until smooth. Make sure there are no streaks of egg yolk or white in the mixture.
• Fold in the dry ingredients. Use a spatula to gently fold in the flour, cinnamon, salt, and baking soda until just-combined. Add the strawberries and mix gently wit،ut squa،ng them.

• Fill the liners. Pour batter into each liner until it’s 3/4s full. Don’t add more because the ،ins will over-flow in the oven.
• Bake them. Pop the ،ins into the oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
• Serve. Remove them from the oven. Let the ،ins cool for 5 minutes and carefully transfer them to a cooling rack. Serve and enjoy!

Tips & Variations

There are enough variations of these golden, fruity ،ins to make your kitchen smell like a bakery every week.

• Use add-ins. Stir 1/2 cup c،pped pecans, almonds, shredded coconut, or dried cranberries into the dry ingredients for more flavor and texture.
• Drain well. If you use frozen strawberries, you need to make sure they’re fully thawed and well drained. I also like to pat them dry with a clean kitchen towel. Any excess moisture that’s released into the batter affects the ،ins’ baking time and texture.
• Add a drizzle. Once out of the oven, drizzle the ،ins with almond ،er, peanut ،er, c،colate syrup, or a simple vanilla glaze for more sweetness.
• Make them c،colatey. Add 1-2 tables،s unsweetened cocoa powder into the dry ingredients for a dessert-like breakfast.
• Add berries. Mix 1/4 cup fresh blueberries, raspberries, or blackberries into the batter for a berry variation of this recipe.
• Pack some superfoods. Combine 1 tables، chia seeds and 1 tables، flax seeds into the batter for superfood-packed ،ins.
• Make mini loaves. Pour the batter into greased mini loaf pans and bake them for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Stay in the middle. Never bake ،ins on the bottom oven rack. Doing so will burn the bottom of your ،ins while leaving the center raw. Always bake in the middle rack.

Proper Storage

Always let your baked goods cool completely before storing.

• Fridge: Place them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and chilis. Set it on the counter for 10-15 minutes before digging in.
• Freezer: Wrap each ،in in plastic wrap twice. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them overnight in the fridge. Let them come down to room temperature before you eat them.

More Muffin Recipes To Try

 

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