"I love the idea of using cake mix. It's all the ingredients you need in one little package but can made endless things with it! These Strawberry Banana Muffins is - an easy shortcut when you're in a rush. Or great for if you have a few bananas going bad and you don't have many ingredients on hand for making homemade banana bread. Trust me... You are going to love it!"
This was a recipe I played with since I was trying to re-up my pantry stock, but wanted to use everything I had on hand and do a spring cleaning. So I decided to add a few bananas with a few other ingredients. I used my cute little clay pot ramikins I had on hand to make jumbo sized muffins... These were a hit! They are moist, full of flavor, with a sugary crunch on top. You have to try it!
Strawberry Banana Muffins
Servings – 8 Jumbo Muffins or 18 Regular Size Muffin Pan Prep Time – 5 Minutes Cook Time - 28-40 minutes depending on the size you choose to make
Ingredients:
1-15.25oz Duncan Hines strawberry cake mix
3 eggs
1/3 cup vegetable oil
3 bananas, mashed
1 teaspoon vanilla extract
1 1/2 Tablespoon water or milk
1/2 teaspoon strawberry extract, optional
coarse sugar, garnish - optional
1-pint fresh strawberries, chopped into small pieces
Directions:
Preheat oven to 350. Line a muffin/cupcake pan with paper liners, or baking spray; set aside.
Pick over and hull (remove the green tops) of your strawberries. Chop into small pieces.
Peel and mash bananas with a fork in a small bowl. Set aside.
Add cake mix to a large bowl; whisk dry mix to break up any lumps that have formed.
Add in eggs, oil, water or milk, vanilla, and strawberry extract (if using). Mix to combine all ingredients.
Add in mashed bananas; stir to combine. Add in 3/4 of the chopped strawberries; fold in cake mixture turning only a few times. Overstirring will cause mushiness and the batter to become super pink.
Fill muffin/cupcake liners 3/4 of the way.
Top with a couple strawberry pieces and a sprinkling of coarse sugar if desired.
Bake at 350 for 28-30 minutes. For jumbo muffins 35-40 minutes.
Remove from oven to cool completely.
Notes:
Spread with butter, banana butter and or strawberry preserves. Along side a cup of coffee or tea.
Makes a great lunch snack for kids lunchboxes. Or for the next school bake sale!
Store the muffins in a well-sealed container at room temperature for up to 3 days.
Nutrition:
Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg| Sodium: 106mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 42IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 0.2mg
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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