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Irresistible Strawberry Banana Muffins Recipe

Indulge in the fresh flavors of sweet strawberries and ripe bananas with these delicious Strawberry Banana Muffins. This family favorite is perfect for a quick breakfast, brunch, or a snack on the go!

There’s nothing quite like the aroma of freshly baked muffins wafting through the kitchen, especially when those muffins are bursting with the irresistible flavors of strawberries and bananas.

Strawberry banana muffins offer a delightful fusion of flavors with each bite. 

If you love the combination of juicy strawberries and banana flavor, be sure to try Strawberry Banana Bread or a refreshing Strawberry Banana Smoothies

The sweetness of ripe bananas perfectly complements the juicy bursts of fresh strawberries, creating a delicious balance of fruity goodness. With a soft texture, this easy muffin recipe is not only delicious but also satisfyingly wholesome.

This easy recipe for strawberry banana muffins is a delightful treat that’s perfect for any occasion, whether you’re starting your day with a wholesome breakfast, hosting a brunch gathering with friends, or simply craving a delicious snack on the go. 

strawberry banana muffins

How to Make Strawberry Banana Muffins

Makes 12 large muffins 

Ingredient List:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
strawberry banana muffins ingredients

Instructions:

Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups with cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mash the ripe banana using a fork until smooth. Add the Greek yogurt (or sour cream), melted butter, egg, and vanilla extract to the mashed banana, and mix until smooth and well combined.

Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.

strawberry banana muffins

Gently fold in the diced strawberries until evenly distributed throughout the batter.

Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

Add chopped strawberries to the tops of the muffins.

strawberry banana muffins
strawberry banana muffins

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve warm muffins or at room temperature, and enjoy!

This strawberry banana muffin recipe is best enjoyed fresh on the day they are made, but they can also be stored in an airtight container at room temperature for up to 2 days.

strawberry banana muffins

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To Keep a Batch of Muffins Fresh, Follow These Simple Steps:

Allow the muffins to cool to room temperature before storing them. Store in an airtight container at room temperature or in the fridge: You can store the muffins at room temperature for up to 2-3 days or in the refrigerator for up to 5-7 days. If storing in the fridge, bring them to room temperature before eating them or heat them up in the oven or microwave.

If you want to store the muffins for longer than a week, consider freezing them. Wrap each muffin individually in plastic wrap or aluminum foil, and then place them in a resealable freezer bag. Muffins can be frozen for up to 2-3 months.

Can I use frozen fruit instead of fresh for strawberry banana muffins?

Yes, you can use frozen fruit instead of fresh for strawberry banana muffins. However, there are a few things to keep in mind. First, if you’re using frozen fruit, make sure to thaw it completely and drain off any excess liquid before adding it to the muffin batter. This will help prevent the muffins from becoming too moist or soggy.

Secondly, frozen fruit may change the texture and consistency of the muffins slightly, so you may need to adjust the baking time or temperature accordingly. Keep an eye on the muffins as they bake and use a toothpick or cake tester to check for doneness.

Using fresh fruits will typically yield the best results in terms of flavor and texture, but if fresh fruit is not available, frozen fruit can be a suitable substitute.

How do I prevent healthy strawberry banana muffins from sticking to the pan?

Use a non-stick cooking spray, butter, or vegetable oil to grease the muffin tin thoroughly, making sure to coat the bottoms and sides of each muffin cup.

You can use muffin liners made of paper, silicone, or foil. These liners will keep the muffins from sticking to the pan and make them easier to remove.

Let the muffins cool in the tin for a few minutes before attempting to remove them. This will help them firm up slightly and reduce the risk of them falling apart or sticking to the pan.

If the muffins are still sticking to the pan, run a knife around the edges of each muffin cup to loosen them before trying to remove them.

strawberries and banana muffins

Strawberry Banana Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Bring a little sweetness to your morning routine with strawberry banana muffins! This classic flavor combination is a crowd-pleaser and a great way to sneak some fresh fruit into your diet. Our easy-to-follow recipe will guide you through making perfect muffins that are soft, moist, and bursting with flavor. 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced

Instructions

    Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups with cooking spray.
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
    In a separate bowl, mash the ripe banana using a fork until smooth. Add the Greek yogurt (or sour cream), melted butter, egg, and vanilla extract to the mashed banana, and mix until smooth and well combined.
    Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.
    Gently fold in the diced strawberries until evenly distributed throughout the batter.
    Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
    Add chopped strawberries to the tops of the muffins.
    Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
    Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
    Serve warm muffins or at room temperature, and enjoy!
    This strawberry banana muffin recipe is best enjoyed fresh on the day they are made, but they can also be stored in an airtight container at room temperature for up to 2 days.

Notes

Can I use frozen fruit instead of fresh for strawberry banana muffins?

Yes, you can use frozen fruit instead of fresh for strawberry banana muffins. However, there are a few things to keep in mind. First, if you're using frozen fruit, make sure to thaw it completely and drain off any excess liquid before adding it to the muffin batter. This will help prevent the muffins from becoming too moist or soggy.

Secondly, frozen fruit may change the texture and consistency of the muffins slightly, so you may need to adjust the baking time or temperature accordingly. Keep an eye on the muffins as they bake and use a toothpick or cake tester to check for doneness.

Using fresh fruits will typically yield the best results in terms of flavor and texture, but if fresh fruit is not available, frozen fruit can be a suitable substitute.

How do I prevent healthy strawberry banana muffins from sticking to the pan?

Use a non-stick cooking spray, butter, or vegetable oil to grease the muffin tin thoroughly, making sure to coat the bottoms and sides of each muffin cup.

You can use muffin liners made of paper, silicone, or foil. These liners will keep the muffins from sticking to the pan and make them easier to remove.

Let the muffins cool in the tin for a few minutes before attempting to remove them. This will help them firm up slightly and reduce the risk of them falling apart or sticking to the pan.

If the muffins are still sticking to the pan, run a knife around the edges of each muffin cup to loosen them before trying to remove them.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Jennifer

Sunday 30th of August 2020

in the directions it says mix butter, brown sugar and eggs. I do not see eggs listed as an ingredient. How many do I use?

momma lew

Sunday 30th of August 2020

2 eggs as pictured. Thank you, I updated the recipe.

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ellen beck

Friday 4th of May 2018

I have always liked this flavor combination. I like how the bananas and strawberries just taste good together. These looks easy and I bet taste terrific.

Michelle J.

Friday 9th of March 2018

That makes me want to heat the oven right now!

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