Vanilla Frosting on strawberry Banana Bread Muffins
Enjoy Strawberry Banana Bread Muffins with Vanilla Frosting, reliable for breakfast or dessert. Tender and flavorful, these muffins are topped with irresistible vanilla frosting, making them a delightful treat for any time of day.
Dessert for breakfast?
Yes, please.
If you’ve been a long time reader you know that our original banana bread cake is legendary. We make it every year for our friend Katie’s birthday.
What we love about that banana bread cake is that it’s so darn simple to mix. Well, for today’s recipe we are keeping the base of these muffins the same and simply adding in a few fresh strawberries.
OH! But don’t forget to slather on our killer vanilla frosting.
Alright, now we're hungry. Let’s make these muffins!
What’s in these Strawberry Banana Bread Muffins with Vanilla Frosting?
If you haven’t made our original banana cake yet we would start there. We feel like you will get a full appreciation of how savory these muffins will taste once you make that cake.
BUT! If you are new here and haven’t made the cake, you’ll find all the usual suspects of a banana bread cake with the addition of fresh strawberries!
For this recipe you will need:
- Ripe bananas
- Granulated sugar
- Egg yolks
- Egg whites
- All-purpose flour
- Sour cream
- Baking soda
- Vanilla Extract
- Nutmeg
- Fresh Strawberries
- Powdered Sugar
- Almond Extract
Tips for Making these Strawberry Banana Bread Muffins with Vanilla Frosting:
- Ripe bananas. Okay, this is where things get sporty. The darker the bananas are, like oozing, the better they will be in the muffins. We know, we know, it sounds weird but the overripe bananas are a favorite for baking.
- Strawberries. Fresh strawberries provide extra softness to the muffins. If you have blueberries, blackberries, or raspberries on hand, go ahead and use those instead.
- Egg Whites. This is KEY to making these muffins in an 11/10 situation. Whipped egg whites give an extra boost of fluffy-ness to the batter!
- Vanilla frosting. This is an extra bonus to add to any breakfast or dessert item. You don’t have to add the frosting, but we're telling you, it gives these muffins a little somethin’, somethin.
Frequently Asked Questions:
Can we make this into a cake?
You bet! We would pour the batter into a 9 or 10-inch baking pan and bake the cake for about 15 to 20 minutes! Simple and equally as savory!
Can we use frozen bananas or strawberries?
Certainly! If you do use either frozen bananas or frozen strawberries you will need to make sure they are completely defrosted, at room temperature, and drained of any juices!
How can we store these muffins?
A favorite way to store these muffins is covered and in the refrigerator! They can last up to 2 weeks and still taste savory!
What’s a favorite time of day to eat these muffins?
Great thing about these muffins is you can enjoy them for breakfast, lunch, dinner, or as a snack. OR! For dessert!
Prep 20 minutesCook 20 minutesTotal 40 minutesMakes 12
Ingredients
- For the muffins:
- 1/4 cup Unsalted butter, room temperature
- 3/4 cup Granulated sugar
- 2 large Egg yolks
- 2 large Egg whites
- 2/3 cup Mashed bananas, approximately 2 small
- 1/4 cup Sour cream
- 1 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Kosher salt
- 1/2 tsp Vanilla extract
- 1/4 tsp Ground nutmeg
- 1 cup Fresh diced strawberries
- For the vanilla frosting:
- 4 tbsp Unsalted butter, room temperature
- 2 cups Powdered sugar
- 2 tbsp Whole milk + more as needed
- 1/4 tsp Kosher salt
- 1 tsp Vanilla extract
- 1 tsp Almond extract
Method
- For the muffins:
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-sticking spray. In a mixer fitted with a paddle attachement, cream the butter and granulated sugar. Next, add in the egg yolks and mix to combine. Add in the mashed bananas, sour cream, vanilla extract, and keep mixing.
- In a large mixing bowl combine the baking soda, salt, nutmeg, and all-purpose flour. Add the flour mixture in thirds until well combined.
- In a medium mixing bowl, add the two egg whites a fork or hand mixer beat the eggs whites until stiff. Gently fold the egg whites into the batter.
- Next, fold in the chopped fresh strawberries. Using an ice cream scoop, scoop the batter into each muffin cup. Bake in the oven for about 20 minutes checking at the 15 minute mark to see the muffins need to be covered with foil if browning to quickly on top. You'll know the muffins are done when you insert a toothpick into the middle of the muffin and it comes out clean.
- Let cool completely before frosting!
- For the vanilla frosting:
- In a stand mixer fitted with a paddle attachment cream butter with 1 cup of powdered sugar.
- Next, stir in vanilla, almond extract, and salt. Frosting will be thick. Gently pour in the milk and the remaining cup of powdered sugar.
- If the frosting is too thick, add more milk. If the frosting is too runny, add in more sugar until desired spreadable frosting consistency.
