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Muffins

Banana Strawberry Muffins

Name: Banana Strawberry Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: ½ cup or 113g butter, melted; ¾ cup or 160g Chelsea Soft Brown Sugar; 2 large eggs, lightly beaten; 1 tsp pure vanilla extract; 2 large ripe bananas, mashed; 1 cup or 240 ml fresh or frozen blueberries or strawberries, cut into small pieces; 2 ¼ cups standard flour; 1 ½ tsp baking powder; ¼ tsp baking soda; 1 tsp ground cinnamon; Pinch of salt

4.5

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

Full of mashed bananas and bite sized pieces of fresh strawberries - these muffins are absolutely divine!

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Ingredients
Method

Ingredients

½ cup or 113g butter, melted
¾ cup or 160g Chelsea Soft Brown Sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas, mashed
1 cup or 240 ml fresh or frozen blueberries or strawberries, cut into small pieces
2 ¼ cups standard flour
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
Pinch of salt

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Reviews

4

What did you think of this recipe?

Libby

YUM! I used a mixer of blue, black, and strawberries, delish! Also reduced sugar to 1/2 cup, still nice and sweet.

Terry Y

Really tasty. I always add more fruit. Love the pop of the strawberries. Thanks for the recipe.

Sharon

Was looking for an easy recipe to use up ripe bananas and some strawberries. This is it. Very easy to make and very tasty. Lovely and light. I'll definitely make these again.

Hannah N

I thought they were delicious & so did my child! Thank you!

Method

Preheat oven to 350°F or 177°C. Position the rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the Chelsea Soft Brown Sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine. In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not over mix or the berries will end up coloring the batter. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins.

Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 - 25 minutes.

Transfer to a wire rack to cool.