Use fresh or frozen strawberries to make these easy Strawberry Banana Muffins. Tart strawberries add a fresh contrast to the muffins that have the texture of a light, tender banana bread.
We’re planting a new round of strawberries in our garden this year. It was one of the most fun surprises when we moved into our house 3 years ago that the previous owners had a small strawberry garden that gave us bowls and bowls of strawberries in our first year. I was so charmed by those fresh berries that I want to keep it up - I now can’t picture a spring without strawberries from my own garden.
And if you’re lucky enough to have a surplus of strawberries - either from your own garden or purchased from the store - try stirring a few into these banana muffins. The strawberries get soft and jammy and add a fun contrast to the tender banana bread texture of the muffins. (And if you still have a surplus of strawberries after making these muffins, try my Strawberry Coffee Cake recipe next!)
This recipe was first published on the blog in 2011, but today’s version is refreshed with new photos and a few extra tips.
- Mashed Banana - Use bananas that are mostly brown and quite soft. They’ll add sweetness and moisture to the muffins. I like to mash a big bunch of bananas in my standing mixer at once and then freeze them in jars to use whenever I want to bake a banana dessert (see all the details over in my Weeknight Banana Bread post.)
- Strawberries - Use fresh or frozen chopped strawberries in this recipe. See below for tips.
- Milk - Any type of milk will work - dairy or your favorite non-dairy alternative.
- Vegetable Oil - Because this recipe gets most of its moisture from mashed bananas, it just needs a bit of oil to help it along.
- Flour, Sugar Baking Powder, Salt - Standard baking ingredients.
Fresh or Frozen Strawberries
Because the strawberries bake down into a soft, sweet jammy texture, fresh or frozen berries work well in the muffins. If using frozen strawberries, just be sure to defrost them and drain off extra moisture first.
How to Freeze Muffins
Muffins freeze well. Let them cool completely and then freeze on a sheet pan until solid, 3 to 4 hours. Transfer the frozen muffins to a freezer-safe bag and freeze for up to 6 months.
Frozen muffins will defrost in a couple of hours at room temperature, so they’re great to add to lunch boxes!
More Favorite Muffins
- Carrot Cake Muffins
- Chocolate Chip Muffins
- Apple Cider Donut Mini Muffins
- Blueberry Yogurt Muffins
- Pumpkin Chocolate Chip Muffins
Strawberry Banana Muffin Recipe
- Muffin Tin
- Mixing Bowls
- Cooling Rack
- 2 cups all-purpose flour (2 cups = 250g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup mashed ripe banana (from about 1 large banana)
- 1 large egg
- ¼ cup milk
- ¼ cup neutral cooking oil (like avocado oil, vegetable oil, or grapeseed oil)
- 1 cup sugar (1 cup = 200g)
- 1 teaspoon pure vanilla extract
- 1 ½ cups strawberries, roughly chopped (can use fresh or frozen / defrosted strawberries)
- 1 tablespoon turbinado sugar (optional, but nice for adding a little texture)
- Preheat the oven to 350°F / 177°C.
- Spray a muffin tin with nonstick cooking spray or use muffin liners.
- Whisk flour, baking powder, and salt together in a small bowl. Set aside.
- In a large mixing bowl, whisk together mashed banana, egg, milk, oil, sugar, and vanilla until smooth.
- Add dry ingredients to wet ingredients and gently fold just until no dry spots remain (do not over mix).
- Fold in strawberries (you can save a few to drop on the top of the muffins before baking if you’d like).
- Fill prepared muffin tin so that batter reaches about ¼ inch from the top of each space. If you saved a few chopped strawberries and / or are using turbinado sugar, scatter those over the top.
- Bake until a tester inserted in the middle comes out with a few moist crumbs, 18 to 20 minutes.
- Cool slightly before removing the muffins from the muffin tin.
These look really tasty! Just what I want on a spring morning. 🙂
Mmm this sounds good. As many things come in strawberry banana flavor, I've never thought about making strawberry banana muffins. Great idea!
Thanks for the recipe! We loved it!
These are absolutely delicious - made them last night and slightly decreased the sugar as the fruit is sweet enough.
Thank you for your note Jennifer - this is one of my favorites, but you're right - they would be good even with less sugar!
Going to make these in the morning for my grandkids.
Yay! Let us know how they enjoyed them.
These are amazing. I use almond flour and I cut out 1/2 cup of flour and replace with 1/2 cup protein powder. And I only use 1/2 cup sugar (could even use less to be honest).
So glad you liked them! These are a spring / summer favorite at our house. Glad that the substitutes worked!
These were pretty good. I think I used too much banana because they were extremely moist which resulted in me having to cook them for much longer than indicated in the recipe. I made some modifications such as using half almond flour and half all purpose, half brown sugar and half white and almond milk. I might even use a little less sugar next time. The flavour was very very good. Like I said I think I should reduce the banana because they came out too moist. I used more banana only because I didn’t have enough strawberries. Practice makes perfect!
Thanks so much for sharing the modifications - it's always so helpful to hear how those work!
I am just wondering, how do you store them? Leave them out or put in the fridge? I am taking to work in the morning. They are delicious! I made the jumbo sized muffins so just have to adjust the bake time.
Sorry Corinne - I just saw this, but I leave them at room temperature if they'll be eaten in a day or two. I often freeze any leftovers too!
Tried the recipe as you provided it and they were quite good, though I did find them a bit sweet and thought they were missing something. The second time through I reduced the sugar to only 3/4 cup and added 1/2 cup of chopped walnuts. There are other recipes that already included nuts, but they weren't that great; yours however, made for an outstanding platform that was easily modified to taste. Would have been perfect if I had then remembered that adding nuts meant there was batter for probably 14 muffins but instead of doing that, I put it all in 12! They rose too high for the muffin pan lid and required an additional 8 minutes of bake time but tasted amazing. Thank you!
Great tips and thank you for your note! Love the idea to add walnuts!
Can you freeze these muffins 😋
Yes! They freeze really well. I just let them defrost overnight so they're ready for breakfast or to pack in lunches!