I love strawberries. My dad had an amazing vegetable garden growing up so every spring/summer, we’d go out and pick the strawberries and eat them right out of the garden. So, with strawberry season starting, I picked up a basket from the farmers market and decided to make something worthy of those childhood memories. Something simple, fruity, fresh. Simple Strawberry Banana Muffins – mini muffins.
These are packed full of fruit and because of that they’re super moist and light. They’re certainly not dense and the banana flavor shines through as much as the strawberries. On top of that, they’re vegan, and can be made with no fat and with whole-wheat flour and stay really delicious. So they’re pretty healthy… other than the cup of sugar!
They’re delicious and a great light treat for breakfast, brunch or just to snack on. I made a combination of mini and normal sized muffins – mini as a tea time snack for many, and normal sized for my boyfriend to eat for breakfast.
Like I said, they’re remarkably easy to make. It all happens in one bowl. The hardest part is chopping up the strawberries to add to the batter.
You just mash your bananas up in a bowl, add the oil (or applesauce) and the sugar. Mix. Then add in everything but the strawberries, stir until just combined and fold in the berries. Toss them into a greased or lined muffin tray and bake! Boom, 30 minute treat!
It’s also really hard to mess these simple strawberry banana muffins up, as long as you don’t mistake sugar for salt. These delightful little fruit bombs don’t let you down. And if you don’t have strawberries, just leave them out and you have an amazing banana muffin.
Ingredients
- 1 - 1 1/4 cup mashed bananas (about 3 medium bananas)
- 1/2 cup oil or applesauce
- 1 cup sugar
- 1 2/3 cup all purpose flour (or 1 1/2 cups whole wheat flour)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup strawberries cut up into 1/4 inch cubes and tossed with 3 tbsp flour (this stops the strawberries from sticking to the tin, don't skip!)
Instructions
- Preheat your oven to 350F and grease or line your muffin tins
- In a large bowl mash up your bananas and mix with oil (or applesauce) and sugar. Optionally, you can mix the flour, salt, and baking powder together in another bowl then add to the wet, or just dump it all in the same bowl. Mix until just combined.
- Fold in the strawberries and scoop the batter into your muffin tins - fill each cup about 3/4 of the way full.
- Bake mini muffins for 12-16 minutes, and regular sized muffins for 20-25 minutes, until a toothpick comes out clean. Allow to cool in the tin 10 minutes before transferring to a cooling rack.
Handy Equipment:
