So, I realize that I have talked about what I want/need in a muffin in the past. My ideal muffin has to be moist [sorry/not sorry]. It has to be flavorful. It has to be light enough and not overly dense. Well, although I am a huge fan of the vegan chocolate chip banana oat muffins, I have to say that these strawberry banana muffins are my absolute favorite.
The recipe for these muffins is actually for a loaf bread. So of course, you can make a quick bread if you want. For some unknown reason, I’ve always just preferred to make the batter into muffins. The first time I ever made these muffins was approximately two years ago, back when I was living at home. My brother ate one and immediately asked, “Do we have to share these with anyone else?” Yup, they’re that good.
These mofos were also a huge hit at work when I finally made them again a few weeks ago. And they’re just so freakin’ moist; it’s insane. Again, I’m sorry/not sorry for the usage of the word “moist.” But damn. I do actually bake them long enough, and as you can tell, the tops of them turn a nice golden brown color. And yet they’re still incredibly moist, thanks to the banana, the Greek yogurt, and the diced strawberries studded throughout them.
My roommate says that it’s often difficult to discern whether or not I’m actually enjoying something, because I don’t tend to display many extreme emotions. It is true: I tend to not really have extreme [outward] reactions to most things. I’m a very introverted, in-my-own-head-way-too-much, mostly laid back person. Of course, I have emotions, but I’m just really bad at displaying excitement, plus I’m a naturally more chill person, I guess. And it’s sometimes also difficult to express crazy emotions via written communication. That being said, I just have to say that OMFG THESE MUFFINS ARE FREAKING AMAZING!!!!1 Make them as soon as possible. Make them into a loaf; IDGAF. Just make them. Strawberries + Nanners = True Love. They’re effing amazeballs. {I sincerely hope that outburst accurately conveyed my excitement.} 😉
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Strawberry Banana Muffins.
Yield: About 24 regular-sized muffins, or you can bake one regular-sized loaf of bread.
Ingredients:
– 2¼ cup all-purpose flour
– 1½ tsp. baking soda
– ¾ tsp. salt
– 1½ cups granulated sugar
– ¾ cup canola or vegetable oil
– 3 large eggs
– ½ cup Greek yogurt
– 1 tsp. pure vanilla extract
– 2 small bananas, mashed
– 1½ cups strawberries, diced
1. Preheat your oven to 350 degrees F. Line two muffin tins with liners [or grease/line with parchment paper a regular-sized loaf pan], and set aside.
2. Whisk together the dry ingredients in a small bowl: flour, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment [or you can use an electric hand mixer], beat the sugar, oil, eggs, yogurt, and vanilla. Add in your bananas, and beat until combined.
4. Gradually add the dry mixture into the wet ingredients, and mix until just combined. Fold in strawberries.
5. Pour the batter into your prepared muffin tin [filling cups about 2/3rds of the way full], or loaf pan.
- NOTE 01. Loaf Pan: If baking a loaf, bake for one hour, rotating the pan halfway through. (If the top begins to brown too much, just cover the pan in foil so that it will continue baking without burning the top.)
- NOTE 02. Muffins: If you’re going the muffin route, bake them for approximately 15-20 minutes. The time may vary, but just err on the side of less time, rather than risking them getting burnt. Start out for about 15 minutes, then check for doneness with a toothpick.
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