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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
Cook Time 25 minutes
Total Time 35 minutes
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.