Strawberry Banana Muffins That Actually Taste Like Summer in Your Mouth

The weird thing I did

I replaced oil with mashed bananas. Yep. No oil. Just bananas. And it worked. The muffins are dense but not heavy. Soft but holding onto every bit of the strawberry juice.

Why it matters right now

Spring’s here. Strawberries filling shelves, begging to be used while they’re still shiny and sweet. Plus, these muffins are honest, simple, no fancy ingredients. Just good fruit, a little flour, and a strange trust in mashed bananas.

What I can’t shake

They smell like a strawberry patch on a warm day. The kind of smell that sneaks up on you. Not overly sweet, just a gentle promise of fruit with a whisper of banana aroma. They’re grounded. Real.

Strawberry Banana Muffins (Oil-Free)

These muffins are made using mashed bananas instead of oil, resulting in a dense yet soft texture that holds moisture. Filled with fresh strawberries, they have a tender crumb and a fragrant aroma reminiscent of a strawberry patch on a warm day. The baking process involves mixing the ingredients until just combined and baking until golden with fruity juices visible in the crumb.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Main Course

Cuisine: baking

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour sifted
• 1 cup mashed ripe bananas about 2-3 bananas
• 1 cup fresh strawberries chopped
• 1/2 cup brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk dairy or plant-based

Equipment

• Mixing bowls
• Whisk or spatula
• Muffin tin
• Paper muffin liners or non-stick spray
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
2. In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, mash the ripe bananas until smooth, then stir in the vanilla extract and milk.
4. Pour the banana mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the batter will be slightly lumpy.
5. Gently fold in the chopped strawberries, distributing evenly throughout the batter.
6. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins will smell fragrant and the strawberries may produce juices that seep slightly from the tops.

This isn’t about perfection. It’s about catching that fleeting moment when fruit and flour come together in a muffin that actually tastes like something you’d crave again tomorrow. Also, I might just eat five in a row and pretend I didn’t. Who’s counting?