Sometimes I have a plan when I bake, and at other times recipes seem to come together at the last minute. I had the Orange Cake recipe I posted last week in my blog drafts since just after I started this blog. I had a specific recipe in mind, and I had plans for making that cake for a long time. (That’s another reason that it was kind of funny that when I finally went to make it my oranges were gone!) This Strawberry Banana Muffin recipe is another story. I didn't have a plan or have any recipe in mind, so it came together based on the ingredients I had on hand: a ripe banana, fresh strawberries, and extra buttermilk leftover from when I made the Orange Cake.
I love the combination of strawberries and bananas. It’s one of my favorite yogurt flavors, and when I make smoothies I almost always add strawberries and bananas. But as I was mixing up these muffins I could not recall ever using the two together in a baked item. Do you have a favorite recipe with strawberries and bananas?
DetailsPrep time: Cook time: Total time: Yield: 24 muffins
Strawberry Banana Muffins
A moist, delicious strawberry banana muffin recipe.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups fresh strawberries, coarsely chopped
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 large ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 cup buttermilk
1. In a large bowl combine flour, salt, baking powder, and baking soda.2. Toss strawberries in dry ingredients so they are completely coated.3. In another bowl, cream the butter and sugar. 4. Add the eggs and beat well.5. Mix in the bananas and vanilla.6. Add the dry ingredients/strawberry mixture to the creamed mixture alternately with the buttermilk.7. Fill paper-lined muffin cups two-thirds full and bake at 400°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.8. Cool for a few minutes in the pan, then remove to cool completely on wire racks.