Description
Juicy, fresh berries dot these moist and flavorful strawberry banana muffins, which are topped with a a sprinkling of oats and raw sugar, and come together in one bowl! Dairy-free friendly.
Ingredients
- 2 medium bananas (about 1-1/4 cups), very ripe
- 2 tsp (10g) pure vanilla extract
- 1/2 cup (120g) olive or vegetable oil
- 1/3 cup (66g) granulated sugar
- 1/3 cup (66g) light brown sugar, packed
- 1/3 cup (80g) milk ¹
- 1 large egg
- 1/2 tsp ground cinnamon
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 1-1/2 tsp (9g) baking soda
- 1-3/4 cups (210g) all-purpose flour, spooned and leveled
- 1 cup diced strawberries
- for topping: 1 Tbsp Demerara, Turbinado (or other raw) sugar, 1 Tbsp rolled oats
Instructions
- Preheat the oven to 400℉. Line a 12-cup muffin pan with paper liners. Set aside.
- In a large mixing bowl, use the back of a large fork to mash the banana until smooth and only small lumps remain. Whisk the vanilla and oil into the mashed banana until well-combined.
- Add in the sugars, milk, and egg, whisking well after each addition.
- Switch to a spatula, and stir in the cinnamon, salt, and baking soda. Gently fold in the flour until just combined and no streaks remain.
- Stir in the strawberries. Reserve a few pieces to add to the top of each muffin.
- Use a medium cookie scoop to evenly divide the batter between the muffin cups, filling each mostly full.
- Sprinkle the tops with the Turbinado sugar and oats, if using.
- Bake for 12-15 mins, until the muffin tops are lightly golden and gently domed.
- Turn the oven down to 375℉, and continue baking for another 5-10 minutes, or until the tops are a deeper golden color, and a cake-tester (I use a toothpick) inserted into the centers comes out mostly clean.
- Remove from the oven and let cool in the muffin tin for about 10 minutes, before transferring to a wire baking rack to cool completely. Enjoy!!
Notes
- ¹ Make them dairy-free: Use almond milk, or other favorite plant-based milk.
- Note: The strawberries add a lot of moisture to the muffin batter – it is important to let the muffins cool and settle fully once out of the oven.
- This recipe originally called for adding a small swirl of strawberry jam to the top of each muffin. If you’d like to do this, bake as directed for about 18 minutes, until the tops are gently puffed and barely beginning to color. Remove the muffin tins from the oven, and working quickly, carefully top the center of each muffin with a teaspoon or so of jam. Return to the oven, and continue baking for another 2-7 minutes, until the muffins are golden and a cake tester inserted into the middle of each muffin comes out clean.