Strawberry Banana Muffins That Unlock a Childhood Memory (No Vanilla Needed)

Let’s talk about the smell first.

Before you even bite, your nose catches the tang of ripe strawberries drifting around warm butter. Inside, the banana mash adds a sweet, almost caramel-like aroma that makes you forget about the world for a second. These muffins aren’t overly sweet—more like a gentle nudge of summer that sticks to your hands as you pull one from the tin. You get that slight crunch on top, thanks to a sprinkle of sugar, and then the soft, moist crumb that’s more cake than bread. I made these after a long day, craving something honest and summery, even if it’s February and I shouldn’t be. Sometimes, baking is just about reclaiming a little piece of sunshine, even if it’s on a gloomy Wednesday.

Strawberry Banana Muffins

These muffins are baked quick bread treats featuring ripe strawberries and mashed bananas, which add moisture and natural sweetness. The batter is gently folded to maintain fruit pieces, then topped with sugar for a crisp golden crust. The final muffins have a soft, moist crumb with a slight crunch on top.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter melted
• 2 ripe bananas mashed
• 1/2 cup fresh strawberries chopped
• 1 large egg

Equipment

• Mixing Bowls
• Muffin tin
• Whisk
• Rubber spatula
• Oven

Method

 

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until combined. Visually check that ingredients are evenly distributed with no visible lumps.
3. In a separate small bowl, mash the bananas with a fork until smooth, then add the melted butter and egg. Whisk until the mixture is uniform and slightly thickened.
   1 cup all-purpose flour
4. Pour the wet mixture into the dry ingredients, folding gently with a rubber spatula just until combined. Do not overmix; the batter should be slightly lumpy. Gently fold in the chopped strawberries, ensuring they are evenly distributed without breaking apart the fruit.
   1 cup all-purpose flour
5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle a light layer of sugar on top of each muffin for a crunchy crust.
   1 cup all-purpose flour
6. Bake in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should be slightly crisp and fragrant.

Notes

Use ripe bananas for sweeter flavor and maximum moisture. For a more intense strawberry flavor, reserve a few strawberry pieces to press into the top before baking.

Honestly, I wasn’t expecting these to feel so comforting—like a reminder that good things can be simple. No fuss, no fancy ingredients. Just fruit, butter, and a few staples. They’re perfect for a moment you didn’t see coming, when a quick bake can make everything seem a little brighter, even if just for a few bites.