Delicious Strawberry Banana Muffins

There’s something truly nostalgic about the aroma of banana muffins baking in the oven. Add to that the sweet, slightly tart burst of fresh strawberries, and you’ve got a springtime treat that’s impossible to resist. These strawberry banana muffins are not just another muffin recipe—they’re a bite of happiness, one soft crumb at a time.

I first made these strawberry banana muffins with my nonna during one of those sunny spring mornings in our American kitchen that always smelled like vanilla and ripe bananas. She had this wonderful way of sneaking seasonal fruits into everything we baked, and strawberries were always her favorite this time of year. She believed food should not only taste good but reflect the mood of the season—and nothing says “hello spring” like strawberries and bananas.

Perfect for a light breakfast, a quick snack, or something to impress at a brunch gathering, these strawberry banana muffins are soft, moist, and packed with real fruit. The best part? They’re simple enough for a weekday treat but delightful enough to serve guests. Whether you’re baking with kids, prepping for the week, or just looking to use up those overripe bananas on your counter, this recipe will become your go-to.

Ingredients & Kitchen Prep For Strawberry Banana Muffins

Before we dive into mixing bowls and muffin tins, let’s talk about the stars of the show—our ingredients. One of the things I love most about these Strawberry Banana Muffins is how pantry-friendly and adaptable they are. If you’ve got some overripe bananas, a handful of fresh strawberries, and basic baking staples, you’re already halfway there.

🍌 Main Ingredients (Makes 7 Muffins):

• 2 ripe bananas, mashed (the riper, the better for natural sweetness)
• ¾ cup fresh strawberries, chopped
• 1 large egg
• ¼ cup melted unsalted butter (or substitute with coconut oil for a dairy-free version)
• ⅓ cup brown sugar (adds depth and moisture)
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• Optional: 1 tbsp milk (if your batter feels too thick)
• Optional toppings: raw sugar, sliced almonds, or a pinch of cinnamon

🥄 Kitchen Tools You’ll Need:

• Mixing bowls (medium and large)
• Whisk or electric hand mixer
• Spatula
• Muffin tin (7 cups or one 12-cup tin)
• Paper liners or non-stick spray
• Measuring cups and spoons
• Cooling rack (if you have one)

💡 Prep Tips:

1. Mash bananas first – This gives them time to soften more as you prep the rest.
2. Chop strawberries last – Do this just before adding them to the batter to prevent too much juice from releasing early.
3. Room temperature ingredients – Eggs and butter blend better when not cold from the fridge.
4. Line or grease your tin – Even nonstick pans need a bit of love!

Step-by-Step Instructions – Mixing Magic

These Strawberry Banana Muffins come together in under 30 minutes, making them a springtime favorite when you want something quick, warm, and delicious out of the oven.

Step 1: Preheat & Prep

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease 7 of the cups with butter or spray. You’ll only be filling 7, so you can leave the rest empty or fill them with water to help even baking.

Step 2: Mash Those Bananas

In a large mixing bowl, mash the two ripe bananas using a fork or potato masher. They should be creamy with just a few lumps left for texture.

Step 3: Add the Wet Ingredients

To the mashed bananas, add:

• 1 egg
• ¼ cup melted butter
• ⅓ cup brown sugar
• 1 tsp vanilla extract

Whisk everything together until it’s well combined and slightly frothy. This helps incorporate air, making your muffins light and fluffy.

Step 4: Mix the Dry Ingredients Separately

In a separate bowl, whisk together:

• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

Doing this step separately ensures even distribution of the leavening agents and prevents clumps.

Step 5: Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture. Do not overmix—stop as soon as there are no visible flour streaks. The batter will be thick and slightly lumpy, and that’s exactly what you want.

Step 6: Fold in the Strawberries

Carefully fold in your ¾ cup chopped strawberries. Be gentle—overmixing here can make the batter too wet and your muffins soggy. If the batter feels too dense, add 1 tbsp of milk to loosen it slightly.

Step 7: Fill the Muffin Tins

Spoon the batter evenly into 7 muffin cups, filling them about ¾ of the way full. If you’d like a little sparkle, sprinkle a pinch of raw sugar or a few sliced almonds on top for texture and crunch.

Step 8: Bake & Cool

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions & Creative Variations

Once your Strawberry Banana Muffins have cooled just enough to handle, you’re in for a tender, fruit-filled delight that melts in your mouth. They’re scrumptious straight out of the oven, but let’s elevate the experience with some fun serving ideas and twists!

How to Serve These Muffins

• Warm with Butter: A classic move—split the muffin in half and spread with a pat of butter while still warm. It melts into the muffin’s soft crumb like a dream.
• Yogurt & Honey Combo: Slice the muffin and serve alongside Greek yogurt with a drizzle of honey. It’s a beautiful balance of sweet, creamy, and fruity.
• Spring Brunch Board: Arrange these muffins with fresh fruit, cheese, and a little jam or clotted cream on a brunch board. They add a cozy homemade touch!
• Pack for a Picnic: These muffins travel beautifully. Wrap them in parchment and toss them into your basket with lemonade for a spring day out.

Fun Variations to Try

You can easily make this recipe your own. Here are a few twisty ideas if you’re feeling adventurous:

• Add Nuts: Fold in ¼ cup chopped walnuts or pecans for a little crunch.
• Chocolate Lovers: Add ¼ cup mini chocolate chips. The combo of banana, strawberry, and chocolate is unbeatable.
• Coconut Surprise: Mix in 2 tbsp shredded coconut for a tropical flair.
• Cinnamon Spice: Add ½ tsp cinnamon to the dry ingredients for warmth that pairs beautifully with banana.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure to check baking time—they might need a few more minutes.

Storage Tips

• Room Temp: Store muffins in an airtight container for up to 2 days.
• Fridge: Keep them in the fridge for up to 5 days—great for weekly meal prep.
• Freezer: Wrap individually and freeze for up to 2 months. Just pop one in the microwave for 20-30 seconds for a quick treat.

Storage & Reheating Tips

These Strawberry Banana Muffins are not just a one-day wonder—they store beautifully, making them ideal for meal prepping or weekend baking binges.

How to Store:

• Room Temperature: Place muffins in an airtight container lined with a paper towel (to absorb excess moisture). Store for up to 2 days.
• Refrigerator: Extend their life by keeping them in the fridge for up to 5 days. Just be sure the container is sealed to prevent them from drying out.
• Freezer: For longer storage, wrap each muffin in parchment paper and place them in a zip-lock bag or freezer-safe container. They’ll stay fresh for up to 2 months.

Reheating Tips:

• Microwave: Pop one muffin in the microwave for 15–20 seconds for that just-baked warmth.
• Oven: Reheat at 300°F (150°C) for about 5–7 minutes to crisp up the tops.

Fresh, warm muffins—anytime you crave them. 🧁

From My Kitchen to Yours

There’s a reason these Strawberry Banana Muffins have earned a permanent spot in my spring baking rotation. They’re sweet but not too sweet, comforting but fresh, and packed with the kinds of flavors that just sing of the season. Whether you’re baking to share with loved ones, prepping snacks for the week, or simply treating yourself, this recipe delivers every time.

What I love most is their simplicity. No fancy tools, no rare ingredients—just ripe bananas, juicy strawberries, and a bit of time. It’s a humble recipe, but one that brings joy with every bite. And that, to me, is the magic of home baking.

I’d love to hear how your batch turns out! Did you add chocolate chips? Go gluten-free? Maybe your kids helped mash the bananas or your guests asked for seconds. Share your twist or a photo in the comments—I’m always inspired by your creativity in the kitchen.

And if you’re looking for more cozy seasonal bakes, check out my other springtime favorites like gluten free banana bread muffins, sourdough banana muffins, or banana carrot muffins. Your next bake might be just a click away.

Happy baking, my friend—and don’t forget to save a muffin for yourself. You deserve it.

Print Recipe

Strawberry Banana Muffins

Soft, moist, and packed with fresh fruit, these Strawberry Banana Muffins bring together the sweetness of ripe bananas and the tart brightness of strawberries. A simple, pantry-friendly recipe perfect for spring mornings, quick snacks, or brunch gatherings.

Prep Time10 minutes mins

Cook Time19 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: banana recipes, easy muffin recipe, spring baking, strawberry banana muffins, strawberry recipes

Servings: 7 muffins

Cost: moderate

Equipment

• Mixing bowls (medium and large)
• Whisk or electric hand mixer
• Spatula
• Muffin tin (7 cups or one 12-cup tin)
• Paper liners or non-stick spray
• Measuring cups and spoons
• Cooling rack

Ingredients

• 2 ripe bananas mashed
• ¾ cup fresh strawberries chopped
• 1 large egg
• ¼ cup melted unsalted butter or coconut oil for dairy-free
• ⅓ cup brown sugar
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• Optional: 1 tbsp milk if batter is too thick
• Optional toppings: raw sugar sliced almonds, or a pinch of cinnamon

Instructions

• Preheat & Prep: Preheat oven to 350°F (175°C). Line 7 muffin cups with liners or grease them.
• Mash Bananas: In a large bowl, mash the bananas until creamy with a few lumps.
• Add Wet Ingredients: Add egg, melted butter, brown sugar, and vanilla to the bananas. Whisk until well combined and slightly frothy.
• Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture. Do not overmix.
• Fold in Strawberries: Carefully fold in the chopped strawberries. If batter is too dense, add 1 tbsp milk.
• Fill Muffin Tins: Spoon batter evenly into 7 muffin cups, filling about ¾ full. Sprinkle optional toppings if desired.
• Bake & Cool: Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Use very ripe bananas for maximum sweetness.

Chop strawberries right before folding in to avoid excess moisture.

Overmixing can lead to dense muffins—fold gently!

Variations: add nuts, chocolate chips, shredded coconut, or a dash of cinnamon.

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