These homemade strawberry banana muffins are soft, fluffy, and bursting with fresh strawberries in every bite. Perfect for breakfast, brunch, or an easy snack, this simple muffin recipe comes together quickly with everyday ingredients. The muffins have a golden tops and just the right amount of sweetness. These muffins are a delicious way to enjoy seasonal fruit. If you’re looking for the best strawberry muffin recipe, this one is a must-try and always a hit with the whole family!
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Strawberry Banana Muffins
Muffins made with strawberries, banana, vanilla, eggs, sour cream, flour, and sugar.
Equipment
- 1 12 count muffin pan 12 paper muffin liners
Ingredients
- 2 large bananas
- 2 eggs
- 1 tsp vanilla
- 3/4 cup sugar
- 1 Tbsp milk (any kind, I used almond milk)
- 1/4 cup sour cream (or greek yogurt)
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups diced strawberries (save the 1/2 cup to top the muffins once they are in muffin pan)
Instructions
- In a medium bowl, mash the two bananas until fairly smooth
- Add in two eggs, vanilla, sugar, milk, and sour cream. Whisk until combined.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the bowl of wet ingredients into the flour bowl and mix until combined.
- Fold in and gently mix in 1 cup of the strawberries into the batter until combined.
- Line your muffin pan with paper muffin liners and spray each liner with cooking spray.
- Using a large cookie scoop, scoop some batter into each muffin liner evenly.
- Top each muffin with the remaining strawberries.
- Bake at 350 degrees for 20 to 25 minutes.
- Let cool, and enjoy! Great topped with butter or even some icing drizzle.