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Moist Strawberry Banana Bread Muffins for Mother’s Day

A stack of four freshly baked Strawberry Banana Bread Muffins with visible strawberry pieces, resting on a small white plate.
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Make these moist, bakery-style strawberry banana bread muffins using overripe bananas and fresh strawberries. They are perfect for a kid-friendly Mother’s Day breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or whole milk
  • 1 cup fresh strawberries, hulled and quartered
  • 1/4 cup chopped walnuts or pecans (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until just combined.
  4. Whisk in the egg, melted butter, and vanilla extract until smooth.
  5. Stir in the buttermilk until the wet ingredients are mixed.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Gently fold in the quartered fresh strawberries.
  8. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If using, sprinkle the tops with chopped nuts for that perfect muffin top aesthetic.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the strawberry banana muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using overripe bananas gives you the best flavor and moisture for this easy Mother’s Day breakfast recipe.
  • For high-domed muffins, start the bake at a higher temperature (400 degrees F) for the first 5 minutes before lowering it.
  • If you want a slightly healthier banana bread muffin, substitute half the all-purpose flour with whole wheat flour.
  • This recipe is great for strawberry month baking and captures that cozy, grandma core kitchen feel.

Nutrition

Find it online: https://carlacooking.com/strawberry-banana-bread-muffins/