Strawberry Banana Muffins Recipe

Strawberry Banana Muffins are the kind of breakfast treat that make you feel like every day should start with a celebration. Imagine soft, golden muffins dotted with juicy bits of strawberry and fused with the natural sweetness of ripe banana—each bite is a playful reminder of why these two fruits belong together. Whether you’re after a healthy snack for a busy morning, a fun brunch addition, or simply a fruity pick-me-up with your afternoon coffee, these muffins are always a hit with kids and grownups alike.

Strawberry Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to whip up a batch of Strawberry Banana Muffins, but every ingredient here has an important role to play. The sweet, creamy, and tangy components come together for the ultimate balance of flavors and a texture that’s always moist and tender.

  • All-purpose flour: The sturdy foundation of the muffins, creating that tender, bakery-style crumb.
  • Baking powder: This is your secret to light, fluffy muffins—never skip it!
  • Baking soda: Works with the yogurt and banana for an extra boost of rise and a soft interior.
  • Salt: Just a pinch brightens all the sweet, fruity notes.
  • Ground cinnamon: Adds a cozy, warming flavor that complements both banana and strawberry.
  • Ripe bananas (2, mashed): The riper, the better—speckled bananas offer maximum sweetness and moisture.
  • Honey or maple syrup: Natural sweetness and a subtle, floral depth you just can’t get from plain sugar.
  • Plain Greek yogurt or sour cream: For a moist crumb and a tangy pop in every bite.
  • Melted butter or coconut oil: Adds richness and keeps these muffins soft and satisfying.
  • Large egg: Binds everything together for structure and lightness.
  • Vanilla extract: Lends warmth and enhances all the other flavors.
  • Fresh strawberries (1 cup, diced): The star of the show—bursting with color and flavor in every muffin.

How to Make Strawberry Banana Muffins

Step 1: Prep Your Muffin Tin and Oven

Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners, or lightly grease each cup if you prefer your muffins with crispier edges. Taking a few minutes to prep your pan helps ensure effortless muffin removal and sets you up for perfectly baked Strawberry Banana Muffins.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This not only evenly distributes the leavening agents and spices, but also keeps your muffins from developing lumps of dry pockets later.

Step 3: Mix Wet Ingredients

Grab a large mixing bowl and combine the mashed bananas, honey (or maple syrup), yogurt (or sour cream), melted butter (or coconut oil), egg, and vanilla extract. Stir until the mixture is smooth and almost creamy—the banana should fully integrate for even sweetness.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredients to the bowl of wet ingredients. Gently stir until just combined—don’t overdo it, or your Strawberry Banana Muffins could turn out dense instead of beautifully fluffy. A few streaks of flour are perfectly fine at this stage.

Step 5: Fold in Strawberries

Carefully fold the diced strawberries into the batter. If you’re using frozen berries, toss them in a teaspoon or two of flour before mixing in to prevent sinking and excess moisture at the bottom.

Step 6: Fill Muffin Tin

Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters of the way full. If you’d like added crunch or visual flair, sprinkle a pinch of raw sugar or a few oats on top of each muffin before baking.

Step 7: Bake

Slide the tin into the oven and bake for 18 to 22 minutes. You’re looking for muffins that are lightly golden and spring back at a gentle touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. These Strawberry Banana Muffins are irresistible warm, but they hold their softness and flavor if you can resist the temptation to eat them all at once.

How to Serve Strawberry Banana Muffins

Strawberry Banana Muffins Recipe - Recipe Image

Garnishes

For a simple and elegant touch, dust the cooled muffins with a light sprinkle of powdered sugar or drizzle them with a little extra honey. Fresh strawberry slices or a few banana chips on top add extra color and a hint to what’s inside. If you’re feeling extra fancy, a swipe of whipped cream cheese completes the look.

Side Dishes

Pair your Strawberry Banana Muffins with a bowl of creamy Greek yogurt, a fresh fruit salad, or a pot of herbal tea for a satisfying breakfast spread. For a brunch buffet, set them alongside scrambled eggs or a veggie frittata—they hold their own beautifully with both sweet and savory dishes.

Creative Ways to Present

Try stacking the muffins artfully on a cake stand for special occasions, or wrap them individually in parchment and twine for grab-and-go snacks. If packing for a lunchbox treat, slice the muffin in half and spread with almond butter for extra staying power. They also make a fun, colorful addition to a picnic basket!

Make Ahead and Storage

Storing Leftovers

Once cooled, these muffins keep best in an airtight container at room temperature for up to 2 days. For even longer freshness, pop them in the fridge—they’ll remain delicious and moist for up to 5 days.

Freezing

To freeze, arrange completely cooled Strawberry Banana Muffins in a single layer on a baking sheet, then transfer to a freezer bag or container once frozen. They’ll last up to 3 months; just thaw at room temperature when a muffin craving strikes.

Reheating

For that just-baked warmth, microwave a muffin for about 20 seconds, or pop it in a preheated 300°F (150°C) oven for 5 minutes. If reheating from frozen, give them an extra minute or two—it brings all those fruit flavors back to life!

FAQs

Can I use frozen strawberries in Strawberry Banana Muffins?

Absolutely! Just chop them while still frozen and toss in a little flour before folding into the batter. This helps prevent excess moisture and keeps the strawberries evenly distributed.

What’s the best way to mash bananas for muffins?

Use a sturdy fork or a potato masher for best results. Start with perfectly ripe bananas that have lots of brown speckles—the softer and sweeter, the better for flavor and moisture.

Can these muffins be made gluten-free?

Yes, you can substitute a good-quality 1:1 gluten-free baking flour blend for the all-purpose flour. Just check that your other ingredients (like baking powder) are certified gluten-free.

Do Strawberry Banana Muffins have to use honey, or can I use another sweetener?

You can swap in maple syrup for honey, or even use agave nectar for a slightly different flavor. Granulated sugar will also work, but you may need to add a tablespoon or two of milk to maintain moisture.

What’s the secret to keeping muffins moist?

The key is a balance of wet ingredients (banana, yogurt, honey) and not overbaking. Be sure to remove the muffins as soon as a toothpick comes out clean for the softest, fluffiest results.

Final Thoughts

If you’re craving a sweet start to your day or an easy, crowd-pleasing snack, you simply can’t miss with Strawberry Banana Muffins. The combination of fresh fruit, golden crumb, and gentle sweetness always wows. Give them a try—you may just discover your new favorite go-to muffin recipe!

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Strawberry Banana Muffins Recipe

Strawberry Banana Muffins Recipe


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4.6 from 19 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Delight your taste buds with these moist and flavorful Strawberry Banana Muffins. A perfect balance of sweet bananas and juicy strawberries in a tender muffin, these are ideal for breakfast or as a wholesome snack.


Ingredients

Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients:

  • 2 ripe bananas, mashed
  • 1/3 cup honey or maple syrup
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/4 cup melted butter or coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C) and prepare muffin tin with liners or grease.
  2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  3. Combine Wet Ingredients: In a large bowl, mix bananas, honey, yogurt, butter, egg, and vanilla until smooth.
  4. Blend Batter: Gradually add dry ingredients to wet mixture, stirring until combined. Fold in strawberries.
  5. Bake: Divide batter into muffin cups and bake for 18–22 minutes. Cool before serving.

Notes

  • For added texture, sprinkle raw sugar or oats on top before baking.
  • You can use frozen strawberries—just coat them in a bit of flour to prevent sinking.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 9 g
  • Sodium: 160 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 25 mg

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