Bakery Style Strawberry Banana Chunk Muffins

My Bakery Style Strawberry Banana Chunk Muffins are exploding with your favorite flavor combo.

Hot from the oven you can't eat just one!

 

Bakery Style Strawberry Banana Chunk Muffins

I'm a little late to the Fall baking party but I just had to share with you these fabulous muffins that use strawberries and bananas.  A favorite flavor combo right?  Since strawberries and bananas can be bought almost year round let's use some late summer ones to create a bakery style (large!) muffin.

Good sized chunks of strawberries and bananas are dispersed throughout these muffins so you get a burst of flavor in every bite.  These make a small batch of 6-8 depending on how much add-in you use and make the perfect weekend breakfast or grab and go during the week.  There is nothing better than a hot muffin, so make these soon, and see below for great tips on making the perfect muffin.

Enjoy!

What Ingredients do I need?

• fresh strawberries
• bananas
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking powder
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any combination of fruit/berries (peaches, nectarines, plums, blueberries, blackberries, raspberries) or add-ins (chocolate chips, shredded coconut, walnuts, pecans, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

·        More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

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Bakery Style Strawberry Banana Chunk Muffins

Makes 6-8

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt
8 large strawberries, cut in to chunks
1 medium banana, cut in to chunks

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. (you may need another tin for 8 muffins)

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt, lemon zest, and poppyseeds.  Stir just until combined.  Do not over mix.  Fold in strawberries and bananas, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add the remaining strawberries and bananas to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.