Squashed strawberry muffins

Fancy a nice, soft, double-food waste busting muffin??  Squashed strawberries AND brown bananas?!  Now you’re talking. 
I used to make these muffins a lot; when my youngest was tiny, she adored them.  One birthday I made them for her breakfast.  As with all muffins, they’re best fresh. I set my alarm, nice and early, get them done in good time for the school run.  Maybe I’d even pre-measured the dry ingredients (it’s a top plan if you ever bake for brunch). Anyway, the chopping and mashing of berries and bananas does take a little while and… well they were baked in time.  Candle after candle drooped and sagged in her little birthday breakfast, dripping wax all over the little muffins.  Knowing me, I picked off the wax and ate them all the same.
This is a super-simple recipe and you’ll love these for brekkie, lunchboxes or tea-time.  As I mentioned, they are best fresh, so if you’re not eating them all at once, pop them in the freezer and take out as needed.
These muffins are high in fruit and have a good, slightly dense texture.  Don’t let the few steps put you off; the time is more in prep than mixing. And enjoy the virtue of a double waste-busting, squashed strawberry muffin.
Happy breakfast!


Squashed Strawberry & Banana Muffins

Barely adapted from ‘Leith’s Baking Bible’ (old edition, now out of print), p261
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 12 muffins



  • 250 g strawberries
  • 1 large ripe/over-ripe banana apx. 115g peeled weight
  • 115 g caster sugar
  • 85 g unsalted butter
  • 2 eggs
  • 220 g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • Demerera or caster sugar for sprinkling
  • Pinch salt


  • Bowl/saucepan to melt butter
  • Scales
  • Colander/sieve
  • Kitchen paper/clean tea-towel
  • Small bowl
  • Two large mixing bowls
  • 12 dip muffin tin
  • Muffin cases
  • Potato masher
  • Balloon Whisk
  • Teaspoon
  • Cocktail stick/skewer
  • Wire cooling rack


  • Measuring spoons



  • Turn oven to 190C | Gas mark 5
  • Place the paper or silicone muffin papers in the tin, if using
  • Melt the butter either on the hob/in the oven as it warms/microwave
  • Whisk the eggs in a small bowl
  • Stir/sift the flour, baking powder, bicarbonate of soda and salt together
  • Wash the strawberries and remove the hulls
  • Leave on the kitchen paper/clean tea towel to dry


  • Cut the berries into 1/2 cm chunks. Place about 55g of the berries in a large bowl and add the banana
  • Using your potato masher, mash them up!
  • Add the melted butter, sugar and beaten eggs to the mashed fruit
  • Sift the flour mixture over the fruit mixture
  • Using your balloon whisk carefully fold in
  • USE NO MORE THAN 20 STROKES! Muffins can become tough when over-mixed
  • Stir the remaining berries in
  • Divide the mixture equally between the muffin cases and sprinkle with a 1/2 teaspoon sugar (or less) over each muffin
  • Bake in the centre of the oven or 20 minutes
  • Check them: push a cocktail stick into the middle of a muffin that’s in the centre of the tin. They are cooked if the stick comes out clean
  • If it’s not clean, pop the muffins back in the oven, put a timer on for a couple of minutes, clean the cocktail stick and check again


  • Serve warm or at room temperature
  • If not eating all within a day, bag them up and freeze. They will freeze for a couple of months.




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