If you’ve tried my Strawberry Banana Bread, you’ll know why I had to turn it into muffins, too! These Strawberry Banana Muffins are soft, tender, and bursting with pockets of fresh strawberries in every bite.The mashed bananas keep the crumb extra moist and naturally sweet, making them perfect for breakfast, snacks, or tossing into lunchboxes.Be sure to check out more of my best muffin recipes next! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Gives the muffins structure.

A 1:1 gluten-free baking blend can work, just avoid overmixing.Baking Powder + Baking Soda: Helps the muffins rise tall with rounded tops.Kosher Salt: Balances the sweetness from the fruit and sugar.

Bananas: The bananas should be deeply speckled and ripe; that’s where the sweetness and moisture come from.You’ll need about 3 medium, mashed (about 1 1/4 cups).And don’t miss my collection of Ultimate Banana Recipes for even more ways to bake with ripe bananas! Butter: Softened unsalted butter gives flavor and tenderness.

If using salted butter, you may want to lessen the salt in the recipe.Granulated Sugar: Sweetens and helps with browning.Egg: Binds the batter and helps with structure.

Out of eggs? Check out my egg substitutes to try! Buttermilk: Keeps the muffins tender and moist.If you don’t have any on

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