Strawberry Banana Muffins {Lightened Up}

In the past month or so I have gotten quite a few emails from readers looking for lightened up baked goods to to serve to their families and friends. If you are a regular reader of my blog, you know that butter, cream cheese and sugar are amongst my best pals, but I figured I would give healthy er… healthier baking a whirl!

Contrary to popular belief, I do not eat a ton of desserts. It’s true that I make a ton of them, but usually just snag a bite or two for quality control. I do, however, love fruit and since fruit is considered healthy, it will more than likely be my go to ingredient for this the Lightened Up series of recipes.

I will also try to include nutrional info if at all possible! I totally realize these may not be “healthy” in everyones’ eyes and I am sure they can be made even better for you by adding in some whole wheat flour, flax seeds, etc. However, in comparison to what I usually serve up here, they are definitely lightened up!

These Strawberry Banana Muffins turned out fabulous. I loved the way they domed up in the oven and they were surprisingly moist without being too sweet. These muffins would be perfect with your morning cup of coffee or tea and an awesome snack to toss into your kiddo’s lunch box.

Have a fabulous day and thanks so much for stopping by!


Strawberry Banana Muffins

Yield: 6 muffins

Ingredients:

3/4 cup chopped fresh strawberries
1 medium banana; mashed
1/4 cup white sugar
2 tablespoons white sugar
2 tablespoons butter, softened
1 eggs
1/2 teaspoon vanilla extract (I used Beanilla Vanilla Paste)
3/4 cup and 2 tablespoons flour
1/4 teaspoon baking soda
1/8 teaspoon salt

Directions:

1. In a small bowl, combine the strawberries and 2 tablespoons of sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.

2. Preheat the oven to 425°F. Grease a 6 cup muffin tin, or line with paper liners.

3. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the egg, then stir in the banana and vanilla paste. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.

4. Bake for 18-20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Notes:

- I always spray my muffin pan and liners with a very light spray of non-stick spray.
- I poured the batter in almost to the top of the liner and they domed up beautifully without overflowing.
- I sprinkled the tops of the muffins with coarse sugar before baking.
- I also baked for 20 minutes to ensure the centers were thoroughly cooked.


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Nutritional Information
Serving Size: 1 Muffin
Calories: 217
Fat: 8
Fiber: 1.4
Sugar: 11 grams
Protein: 7 grams

22 Responses to “Strawberry Banana Muffins {Lightened Up}”

  1. Jenn — August 5, 2009 at 5:38 am

    wow, these look fabulous! i cannot wait to make them this weekend!

  2. Bethie — August 5, 2009 at 5:47 am

    I want one. They look delicious.

  3. Smitten Sugar — August 5, 2009 at 8:05 am

    Yum these look delicious and great for breakfast!

  4. Ingrid — August 5, 2009 at 8:29 am

    LOL, I was gonna tease ya and ask where's the mint! :)

    I love banana and strawberry smoothies but hadn't thought to combine them in anything else. Great idea!

    Btw, because they are "healthier" does this mean it's ok to eat two? :)
    ~ingrid

  5. Tracey — August 5, 2009 at 8:47 am

    Those look terrific! Great flavor combination.

  6. Sara — August 5, 2009 at 9:12 am

    Awesome! I love that it's "lightened up." Also, I love your prop info. :)

  7. sherri — August 5, 2009 at 9:26 am

    I'm gonna' make these for a brunch coming up soon. Thanks.

  8. Karen — August 5, 2009 at 10:40 am

    These look great. The ingredient after the vanilla just says "3/4 cup and". Is that supposed to be 3/4 cup of flour?

  9. Jamie — August 5, 2009 at 10:59 am

    Karen-

    It's fixed… thanks!

  10. Jill — August 5, 2009 at 11:59 am

    The perfect summer breakfast muffin! Thanks for giving all the extra info (props, calorie info, etc.)

  11. Pamela — August 5, 2009 at 12:42 pm

    Yum…looks great!

  12. Baking Momma — August 5, 2009 at 2:38 pm

    These look really good. I love me some muffins!

  13. Donna-FFW — August 5, 2009 at 7:23 pm

    Oh these sound wonderful. Bananas and strawberries together..yum.

  14. Finsmom — August 6, 2009 at 9:02 am

    A delicious flavor combination!

  15. Michelle — August 9, 2009 at 8:45 am

    I made these yesterday. Delicious! The directions didn't say when to add the banana, so I added to cream mixture. I will definitely make these again. Two of my favorite fruits!

  16. Nancy/n.o.e — August 13, 2009 at 7:51 pm

    I'm always on the lookout for nice muffin recipes; bookmarking this one!

  17. Lynna — September 15, 2009 at 5:36 pm

    Ooh, strawberry banana muffins, what a great idea. I have some browning bananas to use up so maybe I'll give these a try.

    Also, I like the idea of healthier baked goods and actually do a lot of that on my blog. Check it out if you're interested: http://www.amourpetitgateau.blogspot.com

  18. Lani — June 5, 2010 at 6:44 pm

    You forgot to add the bananas in the directions!!!

    • Jamie — June 6th, 2010 at 12:26 am

      Thanks, I added it!
      -Jamie

  19. Margie Huddleston — May 12, 2013 at 8:39 pm

    I made these. Great recipe! Thanks for sharing.

  20. Amanda Orsler — September 8, 2013 at 5:55 am

    Beautiful. They came out really well and tasted great. I put a little bit of cooking chocolate in the middle of each one for half the batch for something a bit richer.

    • Jamie — September 8th, 2013 at 11:22 am

      Amanda,

      Yum, that sounds wonderful! Thank you so much for stopping in to share, and have a wonderful day!

      Jamie

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