Strawberry Banana Muffins


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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. 

overhead image of muffins on a wire cooling rack

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.

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rinsing strawberries in a strainer


  • 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.

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overhead image of 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 Yummy Muffin Recipes

muffins on a wire cooling rack

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strawberry banana muffins on a wire rack
4.26 from 67 votes

Strawberry Banana Muffin Recipe

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: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12


  • Muffin Tin
  • Mixing Bowls
  • Cooling Rack


  • 2 cups all-purpose flour (2 cups = 250 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup mashed ripe banana (from about 1 large banana)
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup neutral cooking oil (like avocado oil, vegetable oil, or grapeseed oil)
  • 1 cup sugar (1 cup = 200 grams)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 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 1/4 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.


Store the muffins in a well-sealed container at room temperature for up to 3 days. 


Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 42IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 135
Keyword: baking, easy muffins, easy recipe, easy snack, family friendly, fruit muffins
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. 4 stars
    Made these for the first time. Very good! I used frozen strawberries and a banana that wasn’t as ripe as it should have been but muffins were still good. Used regular sugar to top them before baking. I like that they are not super sweet. Will make again!

    1. I would just swirl a spoonful of jam into each muffin before you bake them but after the batter is in the muffin pan. That way you’ll get a nice defined swirl of jam throughout.