Recipe: Banana & Strawberry Muffins

I really hate to see food going to waste in anyway. I am the the person eating something just so it won't be thrown out. I really really hate wastage. So when I saw my bananas about to go to heaven along with some strawberries I decided that they were going to be used. And used together. I did not care if the combination may seem weird.

Fortunately for me it turned out great. My friend did not want to stop eating them. Well that was after I already ate about 2 of the 6 large muffins I made. I love using these large muffin pans when I am using bananas. A large banana muffin warmed, and some lemonade is all I need.

For this I wasn't really sure if my banana bread recipe would work and just "add strawberries".  I was concerned that the strawberries were fresh and may get a bit soggy but it worked out very very good. So I used a recipe I found from Chewoutloud. These muffins lasted about five days. Well one did because I had to hold it for a friend to taste it.

I sliced up the strawberries instead of crushing them up. So there were nice chunks of strawberries in there as you bit into the banana bread. I also had some shredded coconut in my fridge that I sprinkled on the bread when it was about 3/4 way done.


Banana Muffins with Strawberries

Converted Banana Bread with Strawberries recipe from

  • 1 cup Sliced fresh strawberries
  • 3 Ripe bananas
  • 1/2 cup Packed brown sugar
  • 1/4 cup Granulated sugar
  • 1 1/2 cups All purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Table salt
  • 1 tsp Cinnamon
  • 2 Large eggs (room temp)
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Butter, melted
  • 5 tbsps Shredded coconut (optional)
Cooking Directions
  1. Preheat oven to 350F, with rack on lower middle. Grease and flour muffin pans.
  2. In a bowl, gently toss strawberries with the granulated sugar, coating all strawberries with sugar. Let sit.
  3. In large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In separate bowl, beat eggs until slightly foamy. Add vanilla, brown sugar, and melted butter (not too hot.) Add strawberries and mashed bananas.
  5. Using rubber spatula, gently fold flour mixture into the egg/butter mixture, just until dry ingredients are moistened.
  6. Scrape batter into prepared pan. Bake about 1 hour or until toothpick in center comes out almost clean, with just a few moist crumbs attached.
  7. If using shredded coconut sprinkle onto muffins when top starts to firm. About 35 mins in. 
  8. Let muffins cool in pan on wire rack. When cool, carefully remove from pan

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