Strawberry and banana is a favorite fruit combination of mine! These moist and fluffy muffins are made with a banana batter that is swirled with pan roasted strawberries, and then topped with a cinnamon brown sugar streusel. Perfect for breakfast or brunch!
Back in the day when I was a kid and did not yet drink coffee, my favorite drink to get at our local coffeeshop was a strawberry banana smoothie. I remember it being so refreshing, sweet, and creamy. Just strawberries, bananas, and some milk. Perfect for after a day at the waterpark with my friends or after middle school track practice. Now, fast forward many years, and I’m still drinking strawberry banana smoothies. But it’s the age of drinking vegetables so I’m adding kale, spirulina, spinach, sometimes some collagen powder…really anything to make it 1) green in color 2) feel healthier.
All that to say: strawberry and banana is a fruit-forward combination that isn’t going anywhere.
These big fluffy strawberry and banana muffins are that flavor combination in breakfast pastry form! Pan roasted strawberries are swirled into a ripe banana muffin batter, scooped into muffin cups, and topped with a cinnamon brown sugar streusel. They’re moist, soft, fruity, and go so well with morning coffee.
The trick to such amazing muffins is pan roasting the strawberries first to release all their sweet juices. It only takes a few minutes and results in a perfect strawberry flavor that stands out against the banana background.
How to Pan Roast Strawberries
In order to bring out the flavor in the strawberries, the first step in this recipe is to roast the strawberries in a skillet on your stovetop. This is very easy to do and only takes a few minutes! Here is a step by step:
- Start by washing and cutting the strawberries into slices.
- Place the strawberries into a skillet on the stovetop and turn it to medium heat.
- Roast the strawberries over medium heat, stirring and flipping them occasionally to evenly heat them.
- Once the strawberries have turned soft, are releasing their sugary juices, and are bubbling, turn off the heat. Gently mash them with a fork, leaving a few chunks in there.
Aside from being used in these muffins, pan roasted strawberries are also great to stir into yogurt, top ice cream, or bake into cakes and cupcakes.
Tips for Better Muffins
- Use room temperature to warm ingredients: warm ingredients mix better and help give you muffins a better rise.
- Don’t over-mix the batter: lumps are okay! When it comes time to mixing the wet and dry ingredients together, you only need to give it a few strokes. Mixing too much will result in tough, gummy muffins.
- Don’t be afraid to go big: it may take longer to bake, but do not be afraid to really fill up your muffin pan with batter. Something that is unique to muffins are big domed tops and/or muffin tops. I actually made these in these standing parchment paper cups, which can hold more batter.
Did You Make This Recipe?
f so, I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your big fluffy strawberry banana muffins!
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
Have fun cooking and check out some other breakfast recipes here!
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Roasted Strawberry Banana Muffins with Streusel Topping
Ingredients
Muffins
- 1 cup strawberries, fresh or frozen
- 1½ cups + 1 tbsp all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup vegetable or avocado oil
- ⅔ cup granulated cane sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup mashed banana, approx. one large or two small bananas
Streusel Topping
- 3 tbsp melted butter
- ½ cup light brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- pinch of salt
(Optional) Icing
- ½ cup powdered sugar
- 2 tsp milk
Instructions
- Preheat the oven to 375°F and prepare a muffin pan with liners.
- Slice the strawberries and place them into a skillet over medium heat. Roast the strawberries in the pan, flipping and stirring occasionally to evenly heat them. Once they have softened, have released their juices, and can easily be broken down, remove them from heat. Use a fork to gently mash them, leaving a few chunks. Set aside to cool.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt together. These are your dry ingredients.
- In a separate bowl, whisk together the oil, sugar, eggs, vanilla for about a minute until very smooth and creamy. Then add the mashed banana. These are your wet ingredients.
- Make a well in bowl with your dry ingredients and pour in all of the wet ingredients. Use a whisk to stir just a few times to bring the batter together, until the flour is just combined. Lumps are okay here–do not overmix.
- Gently fold the roasted strawberries into the batter.
- Divide the batter between each cup in your muffin pan.
- To make the streusel topping, use a fork to stir all of the ingredients together until you have a slightly moist, crumbly mixture. Then crumble it over each muffin before baking.
- Bake for 22-25 minutes, or until muffins are set and a toothpick comes out clean.
- To make an icing to go on top, whisk the milk and powdered sugar together until smooth and drizzle over the muffins.
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