Name: Strawberry Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 standard muffins or 18 mini muffins
Ingredients: half stick (50 grams) unsalted butter; 1/2 cup (100 grams) granulated sugar (or maple syrup); 1 egg; 2 small ripe bananas (mashed); 5 small strawberries; 1/2 tsp vanilla; 3/4 cup (125 grams) plain flour; 1 tsp baking powder; 1/4 tsp soda; 1/4 tsp salt (optional); 55 grams chopped raisins (optional)

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Healthy strawberry banana muffins made with very simple ingredients in just half an hour. These muffins are suitable for toddlers from 10 months and are loved by kids and adults alike!

STRAWBERRY BANANA MUFFINS

I first shared this recipe on here in 2014, back when my niece and nephew were still toddlers and I wanted to come up with a muffin recipe that they will enjoy. Time flies by, and they’ve grown quite a little by now. However, we still bake these muffins every once in a while, the only difference is that the kids get to help me make them now!

The reason why we love these muffins is that they’re so simple, they’re made with basic ingredients and they’re really easy to make. In the summer, we make these muffins with strawberries as they’re in season. But if we make these in the winter, we just chop up some raisins and add them to the batter!

These strawberry banana muffins are ideal for lunchboxes. All kids love muffins, and especially if you’re trying to stay away from feeding processed foods to your kids then these muffins are great to pack in lunchboxes.

They’re also perfect for breakfast, picnics and work very well as an emergency snack. I’ve done this so many times, and the kids keep asking for more!

Now let’s talk about the taste. These muffins are moist, soft and taste like banana bread. Strawberries add that extra moisture to the muffins and balance out the sweetness of the banana and the sugar.

HOW TO MAKE STRAWBERRY BANANA MUFFINS

Mash the bananas, and slice the strawberries into small pieces.

Using a whisk, a hand mixer or a stand mixer. Cream the butter with the sugar, then add the egg, vanilla extract, and the mashed banana. Whisk everything together until well combined.

Sift over the dry ingredients together, add to the mixture and mix but make sure not to overmix the batter.

The batter will be really thick, and that’s okay. You might feel like adding a little bit of liquid just to loosen it up a little, but I strongly recommend that you keep it as is.

Gently, fold in the chopped strawberries and that’s your batter ready.

Preheat your oven to 180c (360f).

Line your muffin baking tin with muffin liners, and divide the batter into 8 muffins filling 3/4 of the muffin liner.

Bake for 20 minutes, then check if the muffins are ready by inserting a wooden toothpick in the center of a muffin. If it comes out clean, that means that your muffins are ready.

Once you take the muffins out of the oven, let them completely cool down on a wire rack before serving. This will take around 20 minutes.

You could bake the muffins without using muffin liners, but make sure that you grease your tin before adding the batter. Use either melted butter or vegetable oil or shortening to grease your tin.

STRAWBERRIES ARE NOT IN SEASON HERE. WHAT CAN I SUBSTITUTE THEM WITH?

We use strawberries when we bake these muffins during the summer. But when we make these muffins during the winter or when strawberries are not available, we just use raisins.

Simply chop up some raisins, and fold them in your batter just like the strawberries.

CAN I FREEZE THESE STRAWBERRY BANANA MUFFINS?

These muffins freeze perfectly well! To keep them fresh for longer, wrap each muffin in plastic wrap and place in a ziploc bag in your freezer. Consume within 2 months.

HOW DO I REHEAT THESE MUFFINS FROM FROZEN?

Either thaw at room temperature overnight or unwrap and microwave on high for 30 seconds. They will come out fresh and as if they were just baked!

Looking for more muffin recipes that your child can help you make? Try my lemon muffins!

If you make these strawberry banana muffins, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.

5 from 1 vote

Strawberry Banana Muffins

Easy delicious strawberry banana muffins that are suitable for toddlers 10+ months.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings standard muffins or 18 mini muffins

Author Diana

Print Recipe

Ingredients

half stick (50 grams) unsalted butter
1/2 cup (100 grams) granulated sugar or maple syrup
1 egg
2 small ripe bananas mashed
5 small strawberries
1/2 tsp vanilla
3/4 cup (125 grams) plain flour
1 tsp baking powder
1/4 tsp soda
1/4 tsp salt optional
55 grams chopped raisins optional

Instructions

Preheat oven to 180°. In a medium sized bowl beat sugar and butter until pale and fluffy. Add the egg, bananas, and vanilla, and beat for 1 minute.
Sift over the flour, baking powder, soda, and salt. Beat until just combined, stir in the raisins or chopped strawberries.
Pour the batter into the greased muffin pan and bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes then transfer to a wire rack to cool completely.

Diana's Tips

Store in an airtight container, or freeze in a rigid container or sealed plastic bag.

Nutrition facts

Course Dessert

Cuisine International

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Comments

Anu
May 28, 2019 at 6:08 pm
Thank you will give it a try 🙂
Anu
May 28, 2019 at 8:27 am
Hi, this looks great! But my kid doesn’t eat fruit ( ikr!) So would this work if i puree the strawberries and add them to the batter? Any other changes that i should make? Thanks xx
- Diana
  May 28, 2019 at 10:22 am
  Hi, I would leave the strawberries out and add raisins instead? If your kid eats raisins?
Janice
May 18, 2019 at 7:16 pm

These look amazing, what a lovely way to serve strawberries.