Strawberry Banana Muffins
Strawberry banana muffins are the kind of grab-and-go breakfast that makes busy mornings so much easier.
If your mornings involve backpacks, lunchboxes, and rushing out the door, this muffin recipe is about to become a favorite.
These muffins are just the right size for little hands, naturally sweet from fruit, and sturdy enough to pack for school, sports practice, or a quick car snack.
They’re also great for make-ahead breakfasts, so you can bake once and enjoy all week long.
Whether you’re feeding picky eaters or just need a no-fuss breakfast option, this recipe fits right into real-life routines.
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How to Make Strawberry Banana Muffins
- Start by preheating your oven to 375°F and preparing a muffin pan with liners or cooking spray.
- In one bowl, mix the dry ingredients until combined.
- In a separate bowl, mash the banana, then stir in the yogurt or sour cream, melted butter, egg, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix, then stir in the diced strawberries. Be sure to dice the strawberries into small, even pieces so they distribute evenly and don’t sink to the bottom.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full and topping with extra strawberries.
- Bake until golden and a toothpick comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to prevent them from breaking apart.
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Yes, frozen strawberries work well. Do not thaw them first—dice them while frozen and gently fold them into the batter to avoid excess moisture.
The combination of banana and Greek yogurt (or sour cream) helps keep these muffins soft. Storing them in an airtight container once completely cooled also helps prevent drying out.
Absolutely. They’re great for make-ahead breakfasts or snacks and can be baked a day in advance.
Yes. Once cooled, wrap them individually or store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly before serving.
If You Care Baking Cup Large, 60 ctFarberware 12-c. Nonstick Nonstick Bakeware Muffin Pan, Gray
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If you loved this recipe, don’t miss these easy and delicious recipes that are perfect for using up fresh fruit and keeping breakfast and snack time stress-free.
- Recipes with Ripe Bananas are a great way to turn overripe bananas into something soft, sweet, and perfect for busy mornings.
- Strawberry Dessert Recipes highlight the bright, fresh flavor of strawberries in treats that feel special but are still simple to make at home.
- Breakfast Recipes make mornings easier with family-friendly options that are quick to prep and easy to enjoy on the go.
- Snack Recipes are perfect for lunchboxes, after-school treats, or anytime you need something simple and satisfying.
Strawberry Banana Muffins
These strawberry banana muffins are moist, flavorful, and easy to make. A family-friendly breakfast or snack everyone will love.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ripe banana mashed
- ½ cup Greek yogurt or sour cream
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries diced
Instructions
- Preheat your oven to 375°F.
- 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.
Great recipe, thanks for sharing this, I definitely need to try this, looks so delicious.
These look so yummy!
Good recipe.
That makes me want to heat the oven right now!
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.
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?
2 eggs as pictured. Thank you, I updated the recipe.