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Use those ripe bananas and make fresh strawberry banana muffins. These strawberry muffins are dairy free and have been tested with gluten free flour with AMAZING results! You can also use frozen bananas and frozen strawberries to make these muffins.
I thought I was a banana chocolate chip muffin girl through and through.
But after a long Michigan winter where school was cancelled 12 days in 3 months, these strawberry banana muffins taste like spring.
Can I make strawberry banana muffins with frozen strawberries? Frozen bananas?
Let’s talk about the strawberries first. You can use fresh or frozen (and thawed) strawberries to make the strawberry banana puree that goes into the batter. However, if using frozen but thawed strawberries to dice up and fold into the batter, be sure to pat them on some paper towels to absorb the excess liquid.
For the bananas, you can use fresh or frozen (and thawed) bananas to make the strawberry banana puree. Below is a photo of the strawberry banana puree – looks like a yummy smoothie ?
You can place overripe whole bananas in the freezer! Our freezer is usually stocked with frozen bananas for smoothies and quick breads!
Microwave the frozen banana in 30 second intervals to thaw.
How to create bakery style high domed muffin tops
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper).
Our 15 minute rest is just a quick rest. You can also cover and refrigerate the dough for 1 hour or overnight before scooping into the pan. The longer the batter has to rest, the thicker the batter will become – meaning more DOME!
2. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperate (425ºF) for 7 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.
How to make strawberry banana muffins gluten free
I’ve made these strawberry muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
These muffins are naturally dairy free!
Can you freeze strawberry banana muffins?
Yes! Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.
To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.
Those muffin liners are so cute, where did you get them?
I used these tulip liners from amazon.
More Muffin Recipes
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Strawberry Banana Muffins
Ingredients
- 3 large ripe bananas, 1 & 1/3 cup mashed bananas
- ½ cup diced strawberries – to be blended with bananas
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 1 large
egg
- 1 tsp vanilla extract
- 1 ½ cups
all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cups diced strawberries, reserve 1/4 cup for the top of the muffins
- 2 tbsp all purpose flour
Instructions
- Blend the bananas and 1/2 cup diced strawberries in a blender until smooth.
- In a mixing bowl combine the banana strawberry mixture, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula.
- Add in the flour, baking soda, and salt, stir together with a spatula.
- In a separate mixing bowl, combine 1 cup of the diced strawberries with 2 tbsp flour, toss to coat. Fold the flour coated strawberries into the batter with a spatula. NOTE: Reserve 1/4 cup diced strawberries for the tops of the muffins.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Line a muffin pan with muffin liners. We used these tulip muffin liners. Fill the liners to the top with batter. Add diced strawberries to the top of each muffin. Add course sanding sugar if desired.
- Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 375ºF and bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I made these with regular and GF flour mix (be sure to include a teaspoon of xanthan gum if it’s not in your flour). My husband ate one hot out of the oven and said they were bland. Once they cooled both versions were SPECTACULAR – wonderful flavor! I’m definitely hanging onto this recipe for strawberry season.
Great recipe. I used frozen berries. I replaced the oil with 1/3 cup cottage cheese which I puréed with the bananas and 1/2 cup berries. It disappears so you don’t see the curds. I did use 2T oil. Reduced sugar by 2 T. Added 1tsp cinnamon. 1/2 tso ground ginger and 1// tsp nutmeg. Recipe made 14 muffins . I used the cottage cheese so I could reduce calories.