Strawberry, Banana and Blueberry Muffins I love these muffins and just can’t get enough of the fruity nut taste.  They are great for breakfast.  I eat them anytime even for dessert!  Serve them to your guests and you won’t have any left over.  They are wonderful right from the oven spread with butter.

2 eggs
1/2 cup butter or margarine, melted
3/4 cup brown sugar
1 teaspoon vanilla
2 ripe bananas, mashed
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh strawberries, cut into pieces (could use frozen)
1 cup fresh blueberries (could use frozen)
1/2 to 3/4 cup pecan pieces
Paper baking cups
Whisk together eggs, margarine, brown sugar, vanilla and mashed up bananas in a large bowl.  Add flour, baking powder, salt, soda, and cinnamon and mix well with spoon.  Fold in strawberries, blueberries, and nuts.  Do not over mix.  Put baking cups in muffin tin and fill 1/2 to 3/4 full.  Bake in preheated 400 degree oven for 20 minutes until brown on top.  Makes about 1 1/2 dozen muffins.  Enjoy!     
Note:  I always use the paper baking cups with these muffins because they tend to stick.
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  1. Wanda fFGrubbs Alexander says:

    Think i just might make these today…

  2. These were great! Thanks!

  3. Russ Giesler says:

    I like your recipe. I use other variations. Folks love the muffins. I never made a muffin before. Now I do it often. I give them away to others, as a gift. I like them in the morning with coffee. I have found the alluminum holders work the best. Just twist left to right to break free, gently. They peel off the muffin with ease.

    Thank you.

    Russ Giesler

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