Strawberry Banana Muffins

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Coming from a family whose teeth aren’t exactly the sweetest, I am often disappointed when my parents refuse to devour my oreo cheesecake white chocolate chip cookies. Sadly, they are more fruit fanatics so my ego and me felt obliged to incorporate more healthy ingredients into my baking.

These muffins are light, fluffy and certainly not cloying, while the dynamic duo strawberry and banana seem to offset and compliment each other perfectly. Enjoy.


  • 190g flour
  • 1 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 100g butter (at room temperature)
  • 120g caster sugar
  • ¼ heaped tsp salt
  • 1 egg
  • 100g semi-skimmed milk
  • 150g strawberries (washed, dried and cut into small pieces)
  • 1 banana (cut into small pieces)



  1. Preheat oven to 180°C / 355°F
  2. Sift together the dry ingredients and set aside
  3. Beat the soft butter until creamy before adding the sugar and salt in two parts. Beat well
  4. Add the egg and mix together (feel free to add red food colouring at this point)
  5. Add the dry ingredients and mix until incorporated
  6. Add the milk and mix well
  7. Fold in the strawberries and bananas gently
  8. Divide the mixture between the cavities of a lined muffin tin to about ¾ full
  9. Bake for 25-30 minutes or until golden brown
  10. Cool before serving

2 thoughts on “Strawberry Banana Muffins

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