Quick Strawberry Banana Muffins Recipe

The delicious fruitiness of strawberries come together with the creamy punch of bananas in these strawberry banana muffins.

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What’s best is the fact that they’re incredibly easy to make too- you’ll need just 5 minutes of prep time and you’re all sorted. 

Drooling already? Ready to go ahead and give these a shot? Here are a few tips and tricks to keep in mind before you do, and answers to some questions you might have. 

How Do I Make the Strawberry Banana Muffins Light & Fluffy?

Love that light, fluffy and spongy texture to your strawberry banana muffins? Make sure your ingredients are always at room temperature before you start working with them. When you do that, the mixture that you get after all the ingredients are combined together becomes smooth and consistent, and effectively traps air and expands when cooked in the oven, which in turn, helps them get a more spongy and fluffy texture. 

How Do I Make the Muffins Moist?

Do your muffins always turn out dry? Do you love that extra soft and spongy texture? You can substitute the amount of milk that the recipe calls for with mildly acidic buttermilk instead. If you don’t have buttermilk, you can also use sour cream or even just plain yogurt. This can keep your muffins super moist and soft. 

Why is it Better to Use Oil When Making Strawberry Banana Muffins?

You’ll find that lots of muffin recipes often call for you to use oil as opposed to butter as a key ingredient. While it does make sense to use butter (because it has a much more rich flavor as opposed to oil), if you’re planning to make your muffins ahead of time and store them for later, or just want to achieve a more moist texture to them, using oil is actually your best bet. 

That’s simply because oil has a much higher fat content than butter does, and using butter tends to make your muffins more dry and mealy. Plus, they’ll be more likely to get stale quicker than muffins made using oil. 

My Muffins Haven’t Cooked Through. What Should I Do?

If your muffins are slightly uncooked and runny from the center, all you need to do is just pop them back in the oven and cook them for another 5-7 minutes, or until a toothpick inserted into the center comes out clean. Since muffins also contain eggs, it is important to do this step as quickly as possible- ideally within 2 hours of the initial baking attempt. 

Also remember to get your muffins out of the muffin tray after 10 minutes of getting them out of the oven. If you leave them in the tray for too long, it can cause steam accumulation which can cause the muffins to have a soggy center- even if they’ve been cooked to perfection.

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