Go Back
–+ servings
strawberry banana muffins on a wire rack
Print Recipe
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 Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Keyword: baking, easy muffins, easy recipe, easy snack, family friendly, fruit muffins
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Cooling Rack

Ingredients

  • 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)

Instructions

  • 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.

Notes

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

Nutrition

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