These delicious strawberry banana muffins are packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!

Nothing much makes me happier than a batch of muffins, fresh from the oven.

It’s the time of year that I start getting homesick. It’s warming up, the strawberries are beautiful and juicy in the stores and I feel like listening to Christmas carols. Why? Because where I grew up (New Zealand) the seasons are switched – meaning, around November/December is when it is warm outside and Christmas is coming.

Sometimes I play carols in the car, and daydream about being home with the rest of my family.

Other times I make muffins. Like these ones. Don’t you just want to grab one??

My son, H – is a huge fan of these. Fair to say he’s never met a berry that he didn’t like (or a muffin for that matter – they’re really cake for breakfast, which is a concept he can get behind).

We like them fresh from the oven, while they’re still warm. Broken open and letting the steam pour out. And then stuffing our faces; it’s just how we roll. In the picture below, he’s willing me to say “okay, H – go ahead and eat”.

He’s so patient when I want to shamelessly use him for my blog. He’s happy to do it, and be paid in muffins. It’s a pretty good deal for me! Isn’t he fabulous?

Simple ingredients:

Variations on Fresh Strawberry Banana Muffins

• Use any kind of berry! Raspberries are especially good!
• Add a little lemon zest for a fresh burst of flavor.
• Mix in blueberries in half the batter, strawberries in the other – have the best of both!

 What’s your favorite kind of muffin??

Want more muffins? Of course you do!

5 from 2 votes

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Fresh Strawberry Banana Muffins

These delicious strawberry banana muffins a packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!

Course Breakfast, Muffins

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 15

Calories 176 kcal

Author Kylee

Ingredients

• 1 2/3 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• ½ cup vegetable oil
• ⅔ cup sugar
• 2 eggs beaten
• 2 tsp vanilla
• 2 medium bananas mashed
• 8 oz fresh strawberries diced small

Directions

1. Preheat oven to 375F. 

2. Line a 12-cup muffin pan with paper liners, or grease well. 

3. In large bowl, sift the flour, baking soda, salt together.

4. In a large jug, whisk together the oil, sugar, eggs, vanilla and bananas until well blended (will be slightly lumpy). 

5. Make a well in the dry ingredients, and fold in the wet until just combined. 

6. Set aside a few pieces of diced strawberry, and carefully fold the rest into the batter, don’t over mix. 

7. Divide the mixture between the muffin cup (each will be about 2/3 full) Add a strawberry piece to the top of each (optional).

8. Bake at 375F for 18 to 20 minutes or until golden brown and muffins spring back when touched lightly with a finger. Al

9. low muffins to cool or eat warm if you can’t wait.

10.  Devour.

Source:Adapted from Pillsbury