Strawberry Banana Muffins That Actually Taste Like Fruit Snacks From Your Childhood

Forget the usual muffin story.

These arent your run-of-the-mill muffins. The smell is all fresh straw- berry leaves and that slightly overripe banana aroma you sometimes get when peeling into the fruit bowl. No fake vanilla or overly sweet batter here. Last night, I crushed some strawberries and mashed that yellow banana with nothing fancy, just my spoon. The secret? They stay really moist, thanks to a sneaky splash of yogurt that keeps them from drying out overnight. I made a batch at midnight, falling into that strange zone where your mind wanders and you just have to bake. They remind me of summer nights from when I was a kid — eating strawberry banana fruit snacks outside on the porch. Maybe I’m nostalgic or maybe I just wanted a muffin that doesnt hide the fruit. Either way, its about simplicity and remembering what it feels like to bite into actual fruit, even when youre eating a muffin.

Strawberry Banana Muffins

These muffins incorporate mashed strawberries and bananas, providing moisture and natural sweetness to the batter. They are baked until golden with a slightly domed top, featuring a moist crumb and visible fruit pieces throughout the muffin's interior.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup granulated sugar
• 1 large egg
• 0.5 cup plain yogurt preferably full-fat
• 0.25 cup vegetable oil
• 1 large banana mashed
• 1 cup strawberries mashed or pureed

Equipment

• Mixing bowls
• Whisk or spoon
• Muffin tin or paper liners
• Oven

Method

 

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cavities.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. The mixture should be homogeneous with no visible lumps.
   1 cup all-purpose flour
3. In a separate bowl, mash the banana and strawberries together until smooth and well integrated. Set aside.
   1 cup all-purpose flour
4. In another bowl, beat the egg lightly then mix in the yogurt, vegetable oil, and the mashed fruit mixture until thoroughly combined. The mixture will appear slightly lumpy but uniform in consistency.
   1 cup all-purpose flour
5. Pour the wet mixture into the dry ingredients, gently folding until just combined without overmixing. The batter will be thick with visible bits of fruit throughout.
   1 cup all-purpose flour
6. Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Cool for a few minutes before removing from the tin.
   1 cup all-purpose flour

Notes

Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Some recipes just hit differently when you bite into them. No fuss, no fussing with complicated glazes. Just honest, real fruit flavor. That’s what these are. And honestly, I’m already thinking about a second batch. Maybe with a little bit of streusel on top. Or more strawberries. Or bananas…probably all of it. Whatever, Ill let you know if I get carried away.