Though I’m not a huge fan of the flavor of raw banana, I do love the baked banana flavor in breads and muffins. I figured why not try and improve it with a classic flavor combination by adding strawberries! This recipe is adapted from one I absolutely love by Ina Garten and make all the time. This is a fun twist when strawberries are in season, though you can absolutely use frozen berries that have been defrosted, drained and chopped.

Makes 24 muffins


  • 16 tablespoons (227 grams) unsalted butter, melted
  • 2 cups (396 grams) granulated sugar
  • 2 large eggs (150 grams)
  • ¾ cup (180 grams) whole milk
  • 2 teaspoons vanilla extract
  • 1 cup (236 grams) mashed ripe bananas (about 2 bananas)
  • 3 cups (390 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (280 grams) chopped strawberries


Make the Muffins:

  1. Preheat the oven to 350°F. Line 24 muffin cups with paper liners and set aside.
  1. In a medium mixing bowl, combine the melted butter and sugar. Whisk in the eggs, milk, vanilla, and finally the bananas.
  1. In a separate bowl, combine the flour, baking powder, baking soda, and salt, and then combine them with the wet ingredients, being careful not to overmix.
  1. Fold in the chopped strawberries and then use an ice cream scoop to fill the paper liners up to the top. Bake for 20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool slightly on a wire rack before removing. Serve warm or at room temperature. The remaining muffins can be stored in an airtight container for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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