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!
I first shared this recipe 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 350°F (180°C). 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.
You might also enjoy making my Pumpkin Banana Muffins during the colder months!
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!
- Preheat oven to 355°F (180°C). In a medium-sized bowl, beat butter and sugar 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 chopped strawberries, and/or raisins.
- 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.
- Store in an airtight container, or freeze in a rigid container or sealed plastic bag.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen