Fresh Strawberry Muffin Recipe (with Banana)

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

Step by step photos and instructions below!

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? I grew up in New Zealand and the seasons are switched. That means that 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. We like them fresh from the oven, while they’re still warm!

Try these yummy Cranberry Muffins, you’ll love them too!

Why you’ll love this recipe

• Easy to make, and baked in just 20 minutes.
• Freezable. Make a double batch and freeze some so you can have fresh muffins whenever you want!

I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.

Ingredients

The full list of ingredients and quantities is found in the printable recipe card below. 

Get prepped

Preheat oven to 375 degrees F and line a 12-cup muffin tin with paper liners, or grease well. 

Make the batter

In large bowl, combine the flour, baking soda and salt together. Sift if your flour is super lumpy.

In a small bowl, whisk together the oil, sugar, eggs, vanilla extract and bananas until well blended (will be slightly lumpy). 

Make a well in the flour mixture, and fold in the wet mixture until just combined. 

Scoop the batter into the muffin tin

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

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

Bake

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

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

Devour.

Some of our favorite Muffin Recipes:

• Trail Mix Muffins. Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
• Blueberry Crumb Muffins. Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
• Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
• Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.

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