Strawberry Banana Crumb Muffins

I was thinking of making a scone with some of the extra strawberries I had on hand but after searching around I found a strawberry banana muffin recipe on the Joy of Baking website that looked really good. This recipe worked out perfect because I also had ripe bananas.

The original recipe did not include a crumb topping but I decided to add one from my favorite banana crumb muffin recipe. I made half of the batch without the crumb topping and half with. The half without the crumb topping was good but the half with the crumb topping was super delish.

I cut the strawberries up a bit smaller than usual so that they would bake into the muffin more. My kids prefer things to not be too chunky and I also prefer to have less chunk, lol. I’m a no fruit on the bottom of my yogurt person ;-). I also swapped out some of the flour for whole wheat flour to make it a bit healthier. May try to reduce butter next time and substitute with some unsweetened applesauce. I was definitely pleased with how they turned out. These muffins would be  great for breakfast or a mid day snack. Enjoy!

Strawberry Banana Crumb Muffins
adapted from this recipe

1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 eggs lightly beaten
1 teaspoon pure vanilla extract
2 ripe bananas, mashed
1 cup fresh strawberries cut into small pieces
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt


Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. This recipe actually made 15 for me so prepare a second pan in case. Melt butter and set aside. Mix brown sugar, eggs, and vanilla. Add bananas and mix well. In separate bowl combine flour, baking powder, baking soda, cinnamon, and salt. Gently fold in cut strawberries. Add wet ingredients to dry ingredients and mix just until combined. Do not over mix. Divide the muffin batter into the paper liners. Optional: Prepare crumb topping below. Sprinkle evenly on top of each muffin. Bake for 20-25 minutes. Transfer to wire rack so they can cool.

Crumb Topping

1/3 cup brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cold


In small bowl mix together the brown sugar, flour, and cinnamon. Cut in 1 tablespoon of butter. Sprinkle on top of muffins.


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