Bursting with juicy strawberries and sweet bananas, these Strawberry Banana Muffins are the kind of treat you’ll want to make on repeat! With tender, moist crumb and pops of real fruit in every bite, they’re the perfect balance of comforting and fresh. Whether you’re baking them for a special breakfast or grabbing one on the go, this recipe guarantees soft, flavorful muffins every time. Strawberry Banana Muffins are sure to become a beloved part of your breakfast rotation—and a big hit with kids and adults alike.

Strawberry Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Strawberry Banana Muffins is that each ingredient brings something essential to the table, creating irresistible flavor and texture. From ripe bananas for sweetness, to juicy strawberries for a pop of color and tartness, here’s what you’ll need to get started:

All-purpose flour: Provides the perfect structure, keeping your muffins soft but not too dense.
Granulated sugar: Adds just the right amount of sweetness to balance the fruit.
Brown sugar: Gives a hint of caramel flavor and a moist crumb.
Baking powder: Helps your muffins rise up tall and fluffy.
Baking soda: Reacts with the acidity in bananas for extra lift.
Salt: Enhances all the other flavors; don’t skip it!
Ground cinnamon: Adds warmth and depth that pairs beautifully with both banana and strawberry.
Ripe bananas (mashed): The riper, the better—think lots of brown spots—for ultimate sweetness and moisture.
Unsalted butter (melted): Makes these muffins rich and tender without overpowering the fruit.
Large egg: Binds the batter together; make sure it’s at room temperature for even mixing.
Vanilla extract: Brings everything together with a subtle, delicious aroma.
Milk: Keeps the batter just loose enough for perfect muffins—whole milk or 2% work best.
Fresh strawberries (diced): The true star—use ripe berries for maximum flavor and juiciness.

How to Make Strawberry Banana Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease each cup with butter or nonstick spray if you prefer. This little bit of prep work ensures the muffins release easily and bake up with beautiful golden edges.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Give these ingredients a good whisk to evenly distribute the leavening agents and spices, which means every bite of your Strawberry Banana Muffins will have a perfect flavor balance.

Step 3: Mix the Wet Ingredients

In a separate bowl, mash your ripe bananas until nearly smooth, then add the melted butter. Stir in the egg, vanilla extract, and milk. Mixing these liquids before adding to the dry bowl helps avoid overworking the muffin batter and keeps your muffins light and fluffy.

Step 4: Bring Wet and Dry Together

Pour the wet ingredients right into the bowl of dry ingredients. Stir everything together gently, just until there are no large streaks of flour left. A light hand here is key—you want the batter to stay airy and not dense.

Step 5: Fold in the Strawberries

Add your diced fresh strawberries to the batter. Carefully fold them in with a spatula, trying not to crush them too much. The goal is juicy pops of strawberry running through your Strawberry Banana Muffins, and gentle folding helps keep the fruit intact.

Step 6: Fill and Bake

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Slide the pan into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when the muffin tops are golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and Enjoy

Let the muffins cool in the pan for five minutes, then transfer them to a wire rack to cool completely. If you can’t resist the aroma (we don’t blame you!), it’s totally fine to snack while they’re still a bit warm—just be careful not to burn your tongue!

How to Serve Strawberry Banana Muffins

Garnishes

For a beautiful finishing touch, sprinkle the tops of your Strawberry Banana Muffins with a tiny dusting of powdered sugar, or add a few thinly sliced strawberries to the tops just before baking for extra color and sweetness. A dollop of whipped cream or drizzle of honey also brings out the natural flavors wonderfully.

Side Dishes

Turn your muffins into a satisfying breakfast or brunch by pairing them with creamy Greek yogurt, scrambled eggs, or a vibrant fruit salad. These muffins are also fantastic with a cup of hot coffee or iced tea on the side, whether enjoyed at home or packed for a busy morning.

Creative Ways to Present

Try arranging Strawberry Banana Muffins on a tiered cake stand for a festive breakfast spread or brunch with friends. For a kid-friendly snack, cut them in half and spread with peanut butter or cream cheese. You could even turn leftover muffins into a fun trifle, layering chunks with whipped cream and fresh berries.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Banana Muffins fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen runs warm, pop them in the refrigerator to keep the fruit nice and fresh, where they’ll last up to five days.

Freezing

These muffins freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag. Seal tightly and store for up to three months—just grab one when the craving strikes.

Reheating

To bring your Strawberry Banana Muffins back to that just-baked warmth, microwave an individual muffin for about 15-20 seconds, or reheat in a 300°F oven for 5-7 minutes. This perks up the texture and makes the fruity aroma fill your kitchen all over again.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! You can use frozen strawberries for Strawberry Banana Muffins—just be sure to thaw them completely and blot with paper towels to remove excess moisture, which helps prevent soggy muffins.

How can I make the muffins even more moist?

Make sure to use very ripe bananas, as they add extra moisture and sweetness. You can also swap in a couple tablespoons of plain Greek yogurt or sour cream for even softer muffins.

Can I add nuts or chocolate chips?

Yes, feel free to stir in some chopped walnuts, pecans, or mini chocolate chips for a fun twist on classic Strawberry Banana Muffins. Just limit additions to about 1/2 cup to avoid overcrowding the batter.

Do I need to line the muffin tin with papers?

While paper liners are the easiest for cleanup and presentation, you can simply grease the muffin cups well with butter or nonstick spray if you’re out of liners. Just be sure to let the muffins cool before removing for best results.

Can these muffins be made vegan or gluten-free?

You can experiment with swaps like a flaxseed egg and non-dairy butter, plus a reliable 1-to-1 gluten-free flour. While they’ll have a slightly different texture, the Strawberry Banana Muffins will still be delicious and packed with fruity flair!

Final Thoughts

Whether you’re baking for a special brunch or just need a quick, wholesome snack, these Strawberry Banana Muffins are always a winner. Give them a try—you might just discover your new favorite muffin recipe! Happy baking!

Strawberry Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Strawberry Banana Muffins are a delightful treat that combines the sweetness of ripe bananas with juicy fresh strawberries. Perfect for a quick breakfast or a sweet snack!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients:

2 ripe bananas, mashed
1/3 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
1 cup fresh strawberries, diced

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients: In another bowl, mix the mashed bananas, melted butter, egg, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
Add strawberries: Gently fold in the diced strawberries.
Bake: Divide the batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean. Cool before serving.