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    Home > Recipes > Breakfast and Brunch

    Strawberry Banana Muffins

    Published: Apr 2, 2021 · Modified: Mar 12, 2022 · by Jess Smith · Jump to Recipe · 15 Comments · This post may contain affiliate links.

    1.1K shares
    strawberry banana muffins

    muffins on a wire cooling rack

    Use fresh or frozen strawberries to make these 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.

    This recipe was first published on the blog in 2011, but today’s version is refreshed with new photos and a few extra tips.

    rinsing strawberries in a strainer

    Ingredients

    • 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.

    mixing cut strawberries into muffin mixture in a white bowl

    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!

    baked muffins in a muffin tin

    More Favorite Muffins

    • Chocolate Chip Muffins
    • Apple Cider Donut Mini Muffins
    • Blueberry Yogurt Muffins
    • Glazed Lemon Poppy Seed Muffins
    • Pumpkin Chocolate Chip Muffins
    • Lemon Olive Oil Muffins

    Favorite Tools

    • Nonstick Muffin Tin
    • Anchor 3-Piece Glass Mixing Bowls
    • Cooling Rack

     

    muffins on a wire cooling rack

    strawberry banana muffins on a wire rack
    Print Recipe
    4.10 from 30 votes

    Strawberry Banana Muffins

    Use fresh or frozen strawberries to make these Strawberry Banana Muffins. Tart strawberries add a fresh contrast to the muffins that have the texture of a light, tender banana bread. 
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Breakfast
    Keyword: baking, easy muffins, family friendly, fruit muffins
    Servings: 12
    Calories: 226kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • Muffin Tin
    • Mixing Bowls
    • Cooling Rack

    Ingredients

    • 2 cups All-Purpose Flour (2 cups = 250g)
    • 2 teaspoon Baking Powder
    • ½ teaspoon Kosher Salt
    • 1 cup Mashed Banana (about 2 medium bananas)
    • 1 large Egg
    • ¼ cup Milk
    • ¼ cup Vegetable Oil
    • 1 cup White Sugar (1 cup = 200g)
    • 1 teaspoon Pure Vanilla Extract
    • 1 ½ cups Strawberries, roughly chopped (can use fresh or frozen / defrosted strawberries)

    Instructions

    • Preheat 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. (Sometimes I have a small amount of batter leftover, usually due to variations in how small I chopped the strawberries. If you have leftover batter make a few mini muffins - bake them for 10 to 12 minutes.)
    • Bake until set in the middle, 18 to 20 minutes.
    • Cool slightly before removing from the muffin tin.

    Notes

    These muffins are best served they day they are made. The low amount of fat in the batter means they are tender and moist right after baking but will be more dry after 24 hours.

    Nutrition

    Calories: 226kcal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 238mg | Fiber: 2g | Sugar: 21g | Vitamin A: 75IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg

    *This post contains affiliate links*

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    1.1K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. amber

      April 10, 2011 at 9:31 am

      These look really tasty! Just what I want on a spring morning. 🙂

      Reply
    2. Laura

      April 10, 2011 at 10:27 am

      Mmm this sounds good. As many things come in strawberry banana flavor, I've never thought about making strawberry banana muffins. Great idea!

      Reply
    3. Evelyn

      February 16, 2014 at 2:00 pm

      Thanks for the recipe! We loved it!

      Reply
    4. jennifer

      April 01, 2014 at 6:11 pm

      These are absolutely delicious - made them last night and slightly decreased the sugar as the fruit is sweet enough.

      Reply
      • Jess

        April 04, 2014 at 8:25 am

        Thank you for your note Jennifer - this is one of my favorites, but you're right - they would be good even with less sugar!

        Reply
    5. Mart-Lynn

      January 15, 2022 at 9:52 pm

      Going to make these in the morning for my grandkids.

      Reply
      • Jess Smith

        January 17, 2022 at 2:29 pm

        Yay! Let us know how they enjoyed them.

        Reply
    6. Ammie

      July 10, 2022 at 4:00 pm

      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).

      Reply
      • Jess Smith

        July 10, 2022 at 6:31 pm

        So glad you liked them! These are a spring / summer favorite at our house. Glad that the substitutes worked!

        Reply
    7. Judy

      July 13, 2022 at 12:45 pm

      4 stars
      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!

      Reply
      • Jess Smith

        July 18, 2022 at 9:49 am

        Thanks so much for sharing the modifications - it's always so helpful to hear how those work!

        Reply
    8. Corinne

      September 05, 2022 at 9:12 am

      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.

      Reply
      • Jess Smith

        September 06, 2022 at 6:27 pm

        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!

        Reply
    9. Scott

      October 13, 2022 at 3:03 pm

      4 stars
      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!

      Reply
      • Jess Smith

        October 13, 2022 at 5:53 pm

        Great tips and thank you for your note! Love the idea to add walnuts!

        Reply

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