These strawberry banana muffins are packed stuffed with oats, recent strawberries, and mashed bananas for a scrumptious breakfast or afternoon snack.
I really like after I get to take pleasure in a leisurely cup of espresso after getting Elle out the door to high school.
I’ll sip on some espresso sweetened with vanilla espresso syrup (or perhaps a vanilla chai) and scroll by my social media feeds earlier than I get began on work. And it’s a actually good morning when I’ve a muffin or scone to snack on.
I really like muffins which are filled with tons of fruit, like apple streusel muffins, morning glory muffins, or blueberry crumb muffins.
These strawberry banana muffins fall into that class. And so they’re excellent for this time of 12 months when recent strawberries are actually beginning to get good!
SIMPLE YET DELICIOUS STRAWBERRY BANANA MUFFINS
I developed this strawberry banana muffin recipe years in the past when a bunch of readers had been asking for lighter recipes.
This recipe nonetheless makes use of a little bit of butter and a few sugar, however the sweetness and texture of the fruit permits us to make use of much less of each elements and nonetheless have a muffin that’s moist and scrumptious.
The recipe additionally consists of some oats for each taste and texture. Plus, I believe that bananas and oats go nice collectively.
All in all, these muffins are excellent together with your morning espresso or tea and are an superior snack to toss into your kiddo’s lunch field!
HOW TO MAKE STRAWBERRY BANANA MUFFINS
These strawberry banana muffins are fairly simple to make, and I also have a secret trick up my sleeve for making them further flavorful and moist with out including further butter or oil to the recipe.
My secret trick
Earlier than you do the rest for this recipe, stir collectively your chopped strawberries with 2 tablespoons of sugar. Set this apart for 1 hour.
Throughout that hour, the sugar will draw out the juice within the berries. After the hour, drain the berries, reserving the juice and the berries individually.
Once we make the muffin batter, we’ll use the strawberry juice as among the liquid.
For the reason that juice is good, it each sweetens and moistens the batter, giving these muffins SO a lot further taste!
Can you utilize frozen strawberries?
I don’t suggest utilizing frozen strawberries on this recipe – recent berries are finest since they maintain their form higher once you fold them into the batter.
Frozen strawberries may additionally give off extra liquid, which may throw off the moisture of the muffins.
Making this recipe
After the strawberries have relaxation and also you’ve separated the berries from the juice, preheat your oven and line a normal muffin tin with paper liners.
Use a mixer to cream collectively the remainder of the sugar with the butter till gentle and fluffy. Add the eggs, adopted by the banana and the vanilla.
Individually, whisk collectively the flour, oats, baking powder and soda, and salt. Alternate stirring the dry elements into the batter with the juice from the strawberries, then gently fold within the reserved berries.
Divide the batter between the ready muffin cups. In case you’d like, prime the muffins with some rolled oats or coarse sugar earlier than baking for 18-20 minutes.
The muffins are completed with a toothpick inserted within the middle comes out clear. Let the muffins cool on a wire rack.
STORAGE TIPS
As a result of these strawberry banana muffins are very moist, they may solely final at room temperature (in a coated container) for about 2 days.
In case you’d like them to last more, I like to recommend storing them within the fridge. They need to like 3-4 days within the fridge.
You possibly can additionally freeze them in a zip-top freezer bag or hermetic container for as much as a month. To thaw, place a muffin on a microwave-safe plate and microwave for 30-60 seconds to each thaw and heat them by.
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In a bowl, mix the strawberries and a pair of tablespoons of the sugar. Put aside for 1 hour. Drain, reserving each the liquid and the berries individually.
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Preheat oven to 400°F. Line a normal muffin pan with paper liners or grease with nonstick cooking spray.
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In a medium bowl, cream collectively the remaining sugar and butter till gentle and fluffy. Beat within the eggs, then the banana and vanilla.
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In a medium bowl, whisk collectively the flour, oats, baking powder, baking soda, and salt. Stir the dry elements into the butter combination alternately with the juice from the berries. Gently fold within the berries. Divided batter between the ready muffin cups. If desired, sprinkle the tops with coarse sugar or rolled oats.
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Bake for 18-20 minutes or till a toothpick inserted into the middle of the muffins comes out clear. Cool within the pan on a wire rack.
Serving: 1muffin | Energy: 164kcal | Carbohydrates: 27g | Protein: 3g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 37mg | Sodium: 194mg | Potassium: 133mg | Fiber: 1g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg
