Strawberries and bananas are a classic flavor pairing for a reason – the sweet tang of strawberries balances with the creamy sweetness of bananas, creating perfect harmony on your taste buds. Whether you’re blending them up in a pretty pink smoothie or baking these fluffy muffins, sweet berry and mellow banana go together like peanut butter and jelly. These strawberry banana muffins, incorporating buttermilk and a hint of almond, make a beautiful breakfast or a welcome addition to a school or office lunch.
Strawberry Banana Muffins
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Ingredients
- 2 cups chopped strawberries
- 2 cups all-purpose flour divided
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup coconut sugar
- 1/2 stick unsalted butter softened
- 2 large eggs
- 1 tsp. almond extract
- 1 cup mashed ripe banana about 2 bananas
- 1/2 cup buttermilk
Instructions
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Preheat oven to 400 degrees F. Line standard muffin pan with 12 paper liners.
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In small bowl, toss strawberries with 2 tablespoons of flour. Set aside.
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In medium bowl, combine flour, baking powder, baking soda and salt.
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In separate medium bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping down sides of bowl as needed. Add eggs and vanilla one at a time, beating well after each addition. Stir in mashed banana.
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Add dry ingredients to wet in three additions, alternating with buttermilk, and fold until just combined; a few remaining lumps are fine. Fold in chopped strawberries.
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Divide batter evenly among paper muffin liners. Gently tap pan on the counter a few times to remove any air bubbles.
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Bake 18-20 minutes, until toothpick inserted in center comes out mostly clean. Cool in pan on wire rack 10 minutes, then remove muffins and place on wire rack to cool completely.
Notes
Nutrition
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