Strawberry Lemon Banana Muffins


  • 1/2 cup Melted Butter - salted or unsalted 
  • 1/2 cup Plain Yogurt (or 2 large eggs lightly beaten)
  • 1 cup Overripe Mashed Bananas (approx 2 large bananas)
  • Zest from 1 lemon (use less if you prefer less lemon taste)
  • 1 1/2 cups Strawberries (cut to small, bite size pieces)
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Pure Lemon Extract
  • 2 1/4 cups All-Purpose Flour
  • 3/4 cup  Light Brown Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt


Preheat oven to 350 degrees F.

Line a muffin tin with paper liners or spray with non-stick cooking spray. Next, melt butter and set it aside until it cools to room temperature. In a medium size bowl, mix yogurt, mashed bananas, the vanilla and lemon extract. Once the butter is cool, add it to the the banana mixture. In a separate large bowl, mix all the dry ingredients {flour, brown sugar, baking soda, baking powder, cinnamon and salt}. After they are mixed well, add the strawberries and lemon zest.   Fold the strawberries and lemon zest in the dry ingredients, making sure the strawberry pieces are coated well. Next, add the wet ingredients to the dry ingredients and mix until just blended. Do not over mix the batter. 

Fill each muffin cup with the batter (see photo). Place in oven on middle rack and bake for 20-25 minutes or until a toothpick comes out clean. Place muffins on a wire rack to cool.  Recipe makes 1 dozen muffins. Enjoy!


        If you prefer Strawberry Banana Muffins, skip the lemon zest and Lemon

        extract - add a 1/2 teaspoon more of pure vanilla extract, for 1 teaspoon total.