Strawberry and Banana Muffins

Strawberry and banana muffins are the kind of bake that feels familiar in the best way. They’re soft, lightly sweet, and perfect for mornings when you want something homemade without a lot of effort. I usually make these when I’ve got a few bananas that are just past their prime and a carton of strawberries that need using. They’re great warm from the oven, but just as good the next day with coffee.

This recipe came together after realizing how well strawberries and bananas balance each other. Banana brings moisture and sweetness, while strawberries add brightness and little bursts of flavor. After a few tweaks to keep the muffins from getting soggy, this version became the one I rely on when I want something dependable and shareable.

Recipe Origin or Trivia

Fruit-based muffins have long been a way to use ripe produce and create quick, portable breakfasts. Banana muffins are a classic, and adding strawberries is a natural extension that lightens the flavor and adds texture.

Why You’ll Love This Recipe

• Soft and moist: Thanks to ripe bananas
• Naturally sweet: Fruit does most of the work
• Easy to make: Simple, no-fuss batter
• Great for meal prep: Grab-and-go friendly
• Kid-approved: Familiar flavors
• Freezer-friendly: Stores well
• Versatile: Works for breakfast or snacks

Chef’s Pro Tips for Perfect Results

• Use ripe bananas: More flavor and moisture
• Pat strawberries dry: Prevents excess moisture
• Don’t overmix: Keeps muffins tender
• Fill liners evenly: Ensures consistent baking

Kitchen Tools You’ll Need

1. Mixing bowls: Wet and dry ingredients
2. Whisk or fork: For mixing
3. Spatula: Gentle folding
4. Muffin tin: Standard size
5. Paper liners: Easy cleanup

Ingredients in This Recipe

1. Ripe bananas: Provide sweetness and moisture
2. Fresh strawberries: Add brightness and texture
3. All-purpose flour: Gives structure
4. Baking powder: Helps muffins rise
5. Baking soda: Supports lift and tenderness
6. Salt: Balances sweetness
7. Granulated or brown sugar: Light sweetness
8. Egg: Binds the batter
9. Oil or melted butter: Keeps muffins moist
10. Milk or yogurt: Softens the crumb
11. Vanilla extract: Adds warmth

Ingredient Substitutions

• Butter → neutral oil: Extra moist texture
• Milk → plant-based milk: Dairy-free option
• All-purpose flour → whole wheat pastry flour: Slightly heartier
• Sugar → honey or maple syrup: Natural sweetness

Ingredient Spotlight

• Bananas: Create a tender, moist crumb
• Strawberries: Add fresh contrast and color

Banana and Strawberry Muffins

This muffin recipe uses mashed overripe bananas and chopped strawberries as main ingredients, combining them with basic baking techniques like mixing and baking. The muffins develop a moist, tender crumb with visible fruit pieces and a slightly domed, golden-brown top.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method

Ingredients

  

• Ripe bananas: Provide sweetness and moisture
• Fresh strawberries: Add brightness and texture
• All-purpose flour: Gives structure
• Baking powder: Helps muffins rise
• Baking soda: Supports lift and tenderness
• Salt: Balances sweetness
• Granulated or brown sugar: Light sweetness
• Egg: Binds the batter
• Oil or melted butter: Keeps muffins moist
• Milk or yogurt: Softens the crumb
• Vanilla extract: Adds warmth

Equipment

• Mixing bowls: Wet and dry ingredients
• Whisk or fork: For mixing
• Spatula: Gentle folding
• Muffin tin: Standard size
• Paper liners: Easy cleanup

Method

 

1. Prepare pan: Line muffin tin
2. Mash bananas: Until mostly smooth
3. Mix wet ingredients: Bananas, sugar, egg, oil, milk, and vanilla
4. Mix dry ingredients: Flour, baking powder, baking soda, and salt
5. Combine: Gently fold dry ingredients into wet
6. Fold strawberries: Carefully mix in
7. Fill liners: About three-quarters full
8. Bake: Until tops are set and lightly golden
9. Cool: Let rest before serving

Make-Ahead and Storage Tips

• Room temperature: Store up to 2 days
• Refrigerate: Up to 5 days
• Freeze: Up to 2 months
• Reheat gently: Microwave briefly if desired

How to Serve This Dish

• Warm: Fresh from the oven
• With butter: Simple and comforting
• With yogurt or fruit: Balanced breakfast

Creative Leftover Transformations

• Muffin halves: Toast lightly and spread nut butter
• Dessert base: Serve with whipped cream
• Mini trifle: Cube and layer with yogurt

Additional Tips

• Use seasonal strawberries: Best flavor
• Taste bananas first: Adjust sugar if needed
• Let cool slightly: Texture improves

Make It a Showstopper

• Sprinkle tops with sugar: Light crunch
• Add sliced strawberries on top: Visual appeal
• Serve on a platter: Inviting and casual

Variations to Try

• Chocolate chip add-in: Sweet contrast
• Nutty version: Add chopped walnuts
• Strawberry banana oat muffins: Replace some flour with oats
• Vegan version: Use flax egg and plant milk
• Gluten-free: Use a 1:1 gluten-free flour blend

FAQ’s

1. Can I use frozen strawberries?: Yes, thaw and pat dry
2. Are these muffins very sweet?: Mildly sweet
3. Can I reduce the sugar?: Yes
4. Do they freeze well?: Very well
5. Can I make mini muffins?: Yes, reduce bake time
6. Why are my muffins dense?: Batter was overmixed
7. Can I add spices?: Cinnamon works well
8. Do I need liners?: Helpful but optional
9. How long do they last?: About 5 days refrigerated
10. Can I double the recipe?: Easily

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.