Providing Kitchen Inspiration since 1915

Strawberry Banana Bread Muffins

Serves: 12

Cooking Time: 0:30

Preparation Time: 0:15


  • 1/2 cup butter or margarine softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • 2 ripe bananas mashed
  • 1 teaspoon vanilla
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped fresh strawberries
  • 2/3 cup old-fashioned oats
  • 2 tablespoons flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted


  1. Heat oven to 350°F. Spray 12 PYREX® 6 OZ RIMMED CUSTARD CUPS with cooking spray.
  2. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer until smooth and creamy. Beat in eggs, buttermilk, bananas and vanilla until blended.
  3. In separate bowl, mix 1-3/4 cups flour, the baking powder, baking soda, cinnamon and nutmeg. Stir into banana mixture just until moistened. Fold in strawberries.
  4. Divide batter between custard cups.
  5. In small bowl, mix oats, 2 tablespoons flour and the brown sugar. Stir in 3 tablespoons butter until well blended. Sprinkle evenly over batter.
  6. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.
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