Squashed Strawberry & Banana Muffins

Barely adapted from ‘Leith’s Baking Bible’ (old edition, now out of print), p261
Print Recipe Pin Recipe
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.