Home Recipes Strawberry Banana Muffins (Easy Recipe)

Strawberry Banana Muffins (Easy Recipe)

Have a ton of strawberries and bananas about to get past their prime? Make these strawberry banana muffins, pronto!

These muffins are light, fluffy, and super moist! They’re crumbly, but not dry.

The flavor balance between the tart strawberries and sweet bananas makes them such a delight.

Moist and Fluffy Banana Muffins
WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

They’re scrumptious, easy to make, and freezer-friendly to boot. 

Looking for a sweet and summery breakfast treat? These strawberry banana muffins perfectly fit the bill.

Strawberry Banana Muffins

These strawberry banana muffins are so tender and moist, it’s ridiculous! 

While their flavor is mainly sweet, the tartness of the strawberries gives them a nice contrast.

It’s a playful combination your tastebuds will surely enjoy.

Another awesome thing about it? They couldn’t be easier to make.

Prep time takes just 10 minutes, and the oven takes care of everything else.

What a fantastic way to start the day!

Looking for a grab-and-go breakfast or a school snack for the kids?

These strawberry banana muffins are definitely a must-try either way.

Strawberry Banana Muffins

Ingredients

  • Strawberries – Either fresh or frozen will work beautifully here. 
  • Banana – For the sweetest banana muffins, use overripe bananas.
  • Flour – The base of the batter that gives the muffins their structure.
  • Sugar – For sweetness. I use plain white granulated sugar here, but for a deeper flavor, use equal parts white and brown.
  • Baking Powder – The leavening agent responsible for making the muffins rise. Drop a teaspoon of baking powder in warm water to check if yours is still potent. It still is if a fizzy reaction takes place upon contact.
  • Butter – No better ingredient makes muffins richer and more tender than butter! You’ll use melted butter here, but let it come to room temperature first before adding it. Otherwise, it might cook the egg.
  • Milk – Another fatty ingredient that makes the muffins rich and moist.
  • Egg – For binding the ingredients.
  • Salt – Just a pinch, to balance the sweetness of the sugar and banana.

Can I Use Frozen Strawberries?

For sure! The strawberries will soften into a jammy consistency while baking, anyway, so it doesn’t matter whether you use fresh or frozen.

Be sure to thaw and dry the strawberries well beforehand, though!

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

Frozen strawberries will melt into the batter and alter its consistency.

Strawberry Banana Muffins Stacked

Tips for the Best Strawberry Banana Muffins

  • Measure the flour with a kitchen scale to get the most accurate amount. Using more flour than required will result in dry and rubbery muffins! If you don’t have a scale, place the flour in a measuring cup using a spoon and level it off with the back of a knife.
  • Use over-ripe bananas. I’m talking brown, almost blackening peels. This is the key to getting lusciously, sweet muffins. 
  • It’s important to coat the strawberries and bananas first in the flour mixture because it’ll keep them from sinking to the bottom while baking.
  • Don’t overmix the ingredients, or else your muffins will turn out flat and dense. Be careful when mixing and stop as soon as you don’t see streaks or clumps of flour anymore.
  • Don’t overbake the muffins, otherwise, they’ll turn out dry! Check for doneness 3 minutes early to make sure.
  • For more flavor, add a splash of vanilla or almond extract and/or some lemon zest to the batter.

How to Store and Freeze Strawberry Banana Muffins

To Store:

Place cooled muffins in an air-tight container and leave them at room temperature for 2 to 3 days, or refrigerate for 3 to 4 days. 

Bring refrigerated muffins back to room temperature before serving.

To Freeze:

Place completely cooled muffins on a sheet pan and freeze until they’re rock solid, about 3-4 hours.

Transfer them into freezer-safe bags and freeze them for up to 6 months. 

Thaw frozen muffins at room temperature for 2 hours, or warm them in the microwave or oven.

Strawberry Banana Muffins (Easy Recipe)

Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

2112

kcal

Try these strawberry banana muffins for the perfect morning treat! Made with simple ingredients, this recipe makes for a great way to start the day!

Ingredients

  • 1/4 cup unsalted butter, melted

  • 1/2 cup milk

  • 1 large egg, room temperature

  • 1 3/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 3/4 cup granulated sugar

  • 1 1/2 cups fresh strawberries, chopped

  • 1 ripe banana, thinly sliced

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with muffin liners.
  • In a small bowl, whisk together melted butter, milk, and egg. In a large bowl, sift together the flour, salt, and baking powder. Mix in the sugar. Add the strawberries and banana slices and stir to coat. Pour the milk mixture and gently mix until well combined.
  • Scoop the batter into the lined muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 10 minutes, then transfer them onto a wire rack to cool completely or serve warm. Enjoy!
Strawberry Banana Muffins

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 7

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

1 thought on “Strawberry Banana Muffins (Easy Recipe)”

Leave a Comment