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These Strawberry Banana Muffins are moist and so delicious, ideal for breakfast or an afternoon snack. Recipe by Elina Saiach.
Strawberry Banana Muffins
Yield: 12 Muffins
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- 12-cup Non-stick Muffins Pan
Ingredients
For the batter:
- 2 cups all-purpose flour
- 1 cup sugar
- 4 tsp baking powder
- 2 large eggs
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 3 ripe bananas
- 1 ½ cup California Strawberries quartered
For the crumble:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 4 tablespoons unsalted butter softened
Instructions
- Preheat oven to 350°F.
- In a big bowl, whisk together flour, sugar, baking powder, eggs, oil and vanilla and mix together until well combined. Add bananas to the egg mixture and stir until just moistened.
- Mix the strawberries with 1 tbsp all-purpose flour to ensure that the strawberries don’t sink to the bottom of your muffins and fold into the batter until combined.
- For the crumble: combine flour and sugar in a bowl. Mix in butter with fingertips until moistened and crumbly.
- Scatter over muffins and bake until golden and just set, about 20-25 minutes. Cool completely on a rack.
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