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Banana and Strawberry Muffins

This muffin recipe uses mashed overripe bananas and chopped strawberries as main ingredients, combining them with basic baking techniques like mixing and baking. The muffins develop a moist, tender crumb with visible fruit pieces and a slightly domed, golden-brown top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • Ripe bananas: Provide sweetness and moisture
  • Fresh strawberries: Add brightness and texture
  • All-purpose flour: Gives structure
  • Baking powder: Helps muffins rise
  • Baking soda: Supports lift and tenderness
  • Salt: Balances sweetness
  • Granulated or brown sugar: Light sweetness
  • Egg: Binds the batter
  • Oil or melted butter: Keeps muffins moist
  • Milk or yogurt: Softens the crumb
  • Vanilla extract: Adds warmth

Equipment

  • Mixing bowls: Wet and dry ingredients
  • Whisk or fork: For mixing
  • Spatula: Gentle folding
  • Muffin tin: Standard size
  • Paper liners: Easy cleanup

Method
 

  1. Prepare pan: Line muffin tin
  2. Mash bananas: Until mostly smooth
  3. Mix wet ingredients: Bananas, sugar, egg, oil, milk, and vanilla
  4. Mix dry ingredients: Flour, baking powder, baking soda, and salt
  5. Combine: Gently fold dry ingredients into wet
  6. Fold strawberries: Carefully mix in
  7. Fill liners: About three-quarters full
  8. Bake: Until tops are set and lightly golden
  9. Cool: Let rest before serving