Strawberry Banana Cake Muffins

Since I started eating healthier, the one meal of the day that I struggle the most with is breakfast. Not so much with eating it, but with coming up with quick and easy ideas that I can enjoy. A girl gets tired of eating Greek yogurt and fruit, cereal, and steel-cut oats. I need something with a bit of “flava” and something that I can enjoy. I have bought these organic whole grain waffles that are okay but there is the deal with syrup (a lot of sugar) and I have tried to make breakfast burritos but by the time I get to work the tortilla is soggy or I just don’t have much of an appetite for it any more. That personal issue itself encouraged me to get creative and make some muffins.

When I was thinking about the flavor I wanted to make the muffins, the first thing that came to mind was strawberry and banana. Just that easily. I have never had a strawberry banana muffin. Have you? Then again, I don’t eat muffins that often. Nevertheless, I wanted to create the muffin to see how they would come out and, of course, they came out great. The crumble texture on top helps give the muffin some texture and using cake flour makes for one moist muffin. Now I know what you are thinking, “How are you eating this if you are eating healthier?” Right? Well the answer is simple…it has fruit in it :-).


Strawberry Banana Cake Muffins

Strawberry Banana Cake Muffins


  • • 1 stick Unsalted Butter, Melted And Cooled
  • • 2 whole Large Eggs, Beaten
  • • 1 teaspoon Vanilla Extract
  • • 2 whole Large Ripe Bananas, Peeled And Mashed
  • • 3 cups Cake Flour
  • • ¾ cups Brown Sugar, Packed
  • • 1-½ teaspoon Baking Powder
  • • ¼ teaspoons Baking Soda
  • • ⅓ cups Buttermilk
  • • 1 teaspoon Cinnamon
  • • ½ teaspoons Salt
  • • 1-½ cup Diced Strawberries
  • • ⅓ cups Brown Sugar
  • • 1 Tablespoon Cold Unsalted Butter
  • • 2 Tablespoons Flour
  • • ¼ teaspoons Cinnamon


  1. Preheat oven to 350ºF and line a 12-count standard cupcake tin with cupcake liners. Or if you prefer you can use a 6-count jumbo size muffin tin. If so, line it with paper liners. Set pan aside.
  2. In a large bowl, blend the melted and cooled butter, beaten eggs, and vanilla extract together with a handheld mixer or standing mixer. Add the mashed bananas, cake flour, brown sugar, baking powder and soda, buttermilk, cinnamon and salt and blend. Use a rubber spatula or wooden spoon to fold in diced strawberries.
  3. For the topping, in a separate bowl, add the brown sugar, butter, flour, and cinnamon and use a fork to blend everything together. It should look crumbly.
  4. Fill the cupcake tin with the muffin batter about halfway full then sprinkle some of the crumble topping on top of each muffin. Place in the oven and bake for 20 to 25 minutes if you are using the standard size cupcake pan (makes 12). If you are using the jumbo cupcake pan (makes 6), bake for 30 to 35 minutes. Once finished baking, turn muffins onto a cooling rack and allow to cool.


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