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.
- 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
- Chocolate Chip Muffins
- Apple Cider Donut Mini Muffins
- Blueberry Yogurt Muffins
- Glazed Lemon Poppy Seed Muffins
- Pumpkin Chocolate Chip Muffins
- Lemon Olive Oil Muffins
Strawberry Banana Muffins
- Muffin Tin
- Mixing Bowls
- Cooling Rack
- 2 cups All-Purpose Flour (2 cups = 250g)
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 cup Mashed Banana (about 2 medium bananas)
- 1 large Egg
- 1/4 cup Milk
- 1/4 cup Vegetable Oil
- 1 cup White Sugar (1 cup = 200g)
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Strawberries, roughly chopped (can use fresh or frozen / defrosted strawberries)
- 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 1/4 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.
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