Transform pantry staples and ripe bananas into the very best Strawberry Banana Muffins with this tried-and-true recipe. Plus, they’re lower in sugar and store so well!
On a recent sunny day, I had a pile of ripe bananas staring at me from the counter but wanted something a little brighter than my classic Lower Sugar Banana Bread. Enter these Strawberry Banana Muffins! They have the flavor of classic banana bread paired with the brightness of fresh berries for the best of both worlds.
I love this recipe because it’s so easy to stir it together in one bowl, the muffins bake up quickly, and they are easy to serve and store. They are also just delicious, with intense banana flavor.
You can serve these as an easy toddler breakfast, as a simple snack, or even as part of a cold lunch idea for kids.
(You may also like Banana Bread Muffins, Healthy Strawberry Muffins, Strawberry Banana Bread, and more of my best strawberry recipes.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to make this easy Strawberry Banana Muffin recipe so you know what to have on hand.
- Ripe bananas: Using very ripe bananas with a lot of brown spots indicates sweetness, so be sure to use those to have the best banana bread flavor. Very ripe bananas will also be softer and easier to mash.
- Butter: I prefer to use unsalted butter so I can control the salt in my baked goods, so that’s what I use here. You can use salted butter if you prefer and omit the salt in the recipe.
- Eggs: I like to use large eggs, so plan to use that size so the volume of the batter and the ratios of the wet ingredients to dry ingredients is as intended.
- Vanilla extract: Pure or artificial vanilla extract works well in this recipe, so use the one you prefer or that works with your budget.
- Whole wheat flour: I like to use whole wheat flour here because it has fiber and B vitamins. It also absorbs the moisture in the bananas nicely to create super fluffy Strawberry Banana Muffins at the end.
- Sugar: I prefer to use granulated sugar in a very modest amount in this recipe because I prefer the final texture. You can use honey or maple syrup in the same amount, but again, the texture is slightly better (more tender and a better crumb) with actual sugar.
- Baking soda: We use fresh, active baking soda in this recipe to ensure the muffins rise well and bake through properly.
- Strawberries: The best option in this recipe is fresh berries, minced fairly finely. This distributes the berries throughout the muffins and also helps ensure that the batter near the pieces of berries cooks all the way through. (Larger pieces of berries can slow down the baking time a lot.)
Step-by-Step Instructions
Below is a look at how to make this easy muffin recipe so you know what to expect from the process. Jump to the recipe for the amounts and the timing.
Step 1. Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
Step 2. Stir in the flour, sugar, baking soda, and salt. Gently stir in strawberries.
Step 3. Divide the batter among the prepared muffin tins, using about ¼ cup batter In each cup.
Step 4. Bake until a cake tester or toothpick inserted into the center comes out cleanly.
Frequently Asked Questions
Try using vegan butter or melted coconut oil, half all-purpose gluten-free flour and half buckwheat flour, and your favorite egg replacer.
Yes, though you will want to thaw them, drain them of the extra juices, and chop them up. Adding large pieces of berries will make it harder for the batter to bake properly, so smaller pieces are better here.
Follow the recipe as written, then bake for 10-12 minutes.
How to Store
Let cool, then store the Strawberry Banana Muffins in an airtight container at room temperature for 3 days or longer in the fridge. You can also freeze the muffins.
Best Tips for Success
- Finely dice the berries so they soften as the muffins cook.
- Larger pieces of berries may prevent the batter from cooking well around them, so do aim to have the berries in small pieces.
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Bake as mini muffins by simply reducing the baking time to 10-12 minutes.
I’d love to hear your feedback on this recipe, so please comment below to share!
-
Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray. (I use classic Pam spray.)
-
Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
-
Stir in the flour, sugar, baking soda, and salt.
-
Gently stir in the diced strawberries.
-
Divide the batter among the prepared muffin tins, using about ¼ cup batter In each cup. Bake for 14-16 minutes, or until muffins are golden brown and a cake tester inserted into the center comes out cleanly.
-
Transfer muffins from the pan to a wire rack to cool.
-
Serve warm or at room temperature.
- Store any leftover muffins, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
- Serve chilled or slightly warmed.
- Use all-purpose flour if desired. The muffins may need 16-18 minutes in the oven.
- Omit the sugar if desired, but be sure to use VERY ripe bananas so the muffins taste sweet. (They will not be super sweet, but it’s an option.)
- Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
- Gluten-free: Use gluten-free all purpose flour.
- Dairy-free: Use melted coconut oil in place of the butter.
- Egg-free: Omit the eggs and add ½ cup milk to the batter.
Serving: 1 muffin, Calories: 205kcal, Carbohydrates: 29g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 200mg, Potassium: 187mg, Fiber: 3g, Sugar: 12g, Vitamin A: 296IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg