Some recipes just feel like a warm hug. For me, these Strawberry Banana Muffins are one of them.
They take me right back to my grandma’s kitchen on a sunny Saturday morning, much like the cozy feeling you get from our classic white Italian lasagna soup.
The smell of ripe bananas and sweet strawberries baking is pure comfort.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Dessert, Snack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
The Story Behind This Classic Recipe
I remember my grandma making these on special weekends. She always had overripe bananas on her counter.
She called them her “sunshine muffins” because the strawberries looked like little jewels.
Strawberry Banana Muffins Recipe
The Classic Ingredients (No Fancy Stuff!)
The Classic Ingredients (No Fancy Stuff!)
PREPARATION
Notes
Enjoy your homemade Strawberry Banana Muffins Recipe!
Nutrition Information
Strawberry Banana Muffins Recipe
The Classic Ingredients (No Fancy Stuff!)
PREPARATION
Notes
Enjoy your homemade Strawberry Banana Muffins Recipe!
Nutrition Information
This recipe was her way of making ordinary mornings feel extraordinary.
What Makes This the *Traditional* Way
This method uses simple, honest ingredients. There are no fancy substitutions here.
We use real butter and buttermilk for that rich, tender crumb you remember.
The strawberries are gently folded in to keep their shape and burst with flavor.
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients feels like coming home. Each one has its special role.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 very ripe bananas, mashed
- 1/4 cup buttermilk
- 1 cup fresh strawberries, chopped
PREPARATION
Follow these steps carefully for that perfect, nostalgic result. I can almost smell them baking now! If you’re looking for another hearty meal to prepare, try our hobo casserole with ground beef and hearty potatoes.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and mashed bananas.
- Alternately add flour mixture and buttermilk, beginning and ending with flour.
- Gently fold in chopped strawberries until just combined.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
My Tips for Perfecting This Classic
These little secrets make all the difference. They’re what turns good muffins into great ones.
Use very ripe bananas with brown spots for maximum sweetness and flavor.
Don’t overmix the batter! A few lumps are perfectly fine and keep them tender.
Pat your chopped strawberries dry to prevent sinking and soggy bottoms.
How to Store and Enjoy Later
These muffins store beautifully for days of enjoyment. They’re perfect for busy mornings.
Keep them in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them in a single layer then transfer to freezer bags.
They reheat wonderfully in the toaster oven for that fresh-baked taste.
Nutrition Notes
- Calories: Approximately 220 per muffin
- Carbohydrates: 35g
- Protein: 3g
- Fat: 8g
- Fiber: 2g
- Sugar: 18g
If you enjoyed this sweet breakfast treat, you might also love our cowboy-style beef and potato hash for a savory morning option.
Your Questions About This Classic Recipe
Here are answers to some common questions I receive about this beloved recipe.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and pat them thoroughly dry first. This prevents excess moisture in your batter.
Frozen berries can make your muffins too wet if not properly prepared.
What makes these different from banana bread muffins?
The addition of fresh strawberries creates bursts of tart sweetness. It balances the banana perfectly.
While banana bread muffins are wonderful, these have that special fruity twist.
Can I make these healthier like some banana bread recipes?
You can substitute whole wheat flour and reduce sugar slightly. But I love the traditional version for its authentic taste.
Sometimes, the classic way is the most satisfying comfort food experience.
I hope this recipe brings as much warmth to your kitchen as it has to mine over the years. There’s nothing quite like sharing food memories and creating new ones.
These muffins have seen me through countless cozy mornings and happy gatherings. I’d love to hear about your experience making them.
Let me know your own memories of this dish in the comments below, and please share your rating!
