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Strawberry Banana Muffins


  • 1 ½ c (8 oz) chopped strawberries
  • ¼ c plus 1/2 C sugar (I skipped the 1/4 C)
  • 1 c (16 oz) very ripe mashed banana (about 2 small)
  • 1/3 c vegetable, olive, or coconut oil
  • 1 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 ½ c flour
  • 2 tbsp apple cider vinegar


  1. Preheat oven to 350F and line a muffin tin with liners.

  2. In a two-cup glass measuring cup or small bowl, combine strawberries and ¼ cup sugar. Lightly mash and set aside. (I skipped this step.)

  3. Whisk together the banana, oil, baking powder, baking soda, nutmeg, cinnamon, salt, ½ C sugar, and flour in a large bowl. Add in the strawberry mixture and vinegar and whisk until just combined.

  4. Spoon batter into 12 muffin cups. They should be about ¾ full. Bake on center rack for 20-25 minutes. Muffins will be puffed and slightly golden, and a cake tester inserted into the middle will come out clean.

  5. Remove from oven and cool for about 5 minutes. Remove muffins from pan and allow to finish cooling on a rack.

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