Soft strawberry banana bread muffins with moist texture and fresh fruit flavor.

Scale

2 ripe bananas, mashed

1 cup fresh strawberries, diced

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

2 large eggs

1/2 cup melted butter or oil

1/4 cup milk

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

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1. Preheat oven to 350°F and line muffin tin with liners

2. Mash bananas in a bowl

3. Whisk eggs, butter, milk, vanilla, and sugars into bananas

4. Stir in flour, baking soda, baking powder, and salt

5. Fold diced strawberries into batter

6. Divide batter into muffin cups

7. Bake 18-22 minutes until a toothpick comes out clean

8. Cool muffins before serving

Tips:

Use ripe bananas for best sweetness

Dice strawberries small to distribute evenly

Do not overmix batter

Storage:

Room temperature up to 2 days

Refrigerate up to 5 days

Freeze up to 2 months

Serving:

Serve warm with butter or cream cheese

Pair with yogurt or fresh fruit

Drizzle honey or syrup for extra sweetness