Why You’ll Love This Recipe

I enjoy this recipe because it is a great way to use overripe bananas and fresh strawberries. The muffins stay tender for days, come together with simple pantry ingredients, and are easy to customize with nuts or chocolate chips. I also appreciate that they freeze well, making them perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed
1 cup fresh strawberries, diced
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

Directions

I preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
I whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
I combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk in a large bowl until smooth.
I gradually stir the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
I gently fold in the diced strawberries.
I divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
I bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I fold in 1/2 cup chocolate chips for a sweeter treat.
I add chopped walnuts or pecans for extra crunch.
I substitute whole wheat flour for half of the all-purpose flour to add more fiber.
I sprinkle coarse sugar on top before baking for a crisp, bakery-style finish.
I add lemon zest to brighten the strawberry flavor.
I replace the strawberries with blueberries or raspberries for a different fruity twist.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. When I want to enjoy one warm, I microwave it for about 10 to 15 seconds. For longer storage, I freeze the muffins in a freezer-safe bag for up to 3 months and thaw them at room temperature whenever I am ready to eat them.

FAQs

Can I use frozen strawberries?

Yes. I use frozen strawberries without thawing them first to prevent excess moisture from making the batter too wet.

How ripe should the bananas be?

I prefer using bananas with plenty of brown spots because they are sweeter, softer, and mash easily into the batter.

Why are my muffins dense?

I avoid overmixing the batter because stirring too much can develop the gluten and make the muffins heavy instead of light and tender.

Can I make these muffins healthier?

Yes. I sometimes replace part of the flour with whole wheat flour, reduce the sugar slightly, or substitute Greek yogurt for some of the butter.

Can I freeze Strawberry Banana Muffins?

Yes. I let the muffins cool completely before freezing them in an airtight container or freezer bag for up to 3 months.

Conclusion

I keep coming back to these Strawberry Banana Muffins because they are moist, flavorful, and incredibly easy to make. The combination of sweet bananas and juicy strawberries creates a delicious homemade treat that is perfect for breakfast, snacks, or sharing with family and friends. Whether I enjoy them fresh from the oven or save a batch for later, these muffins are always a welcome addition to my kitchen.

Strawberry Banana Muffins

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These Strawberry Banana Muffins are soft, moist, and filled with the natural sweetness of ripe bananas and juicy strawberries. They’re an easy homemade treat that’s perfect for breakfast, snacks, or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until smooth.
Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold in the diced strawberries.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Fold in chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Sprinkle coarse sugar on top before baking for a bakery-style finish.
Use frozen strawberries without thawing to avoid excess moisture.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 15 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg