Imagine the warm scent of fruit-infused batter drifting through your kitchen — that’s the pure joy of baking Strawberry Banana Muffins. This delightful recipe transforms everyday ingredients into tender muffins, bursting with juicy strawberries and the comforting sweetness of ripe bananas. Strawberry Banana Muffins are the answer whenever you crave a quick, homemade breakfast or an afternoon snack that feels special yet completely fuss-free. Trust me, after just one bite, you’ll understand why this is my go-to fruity treat whenever strawberries are at their juiciest.
Ingredients You’ll Need
Each ingredient in these Strawberry Banana Muffins is carefully chosen to create a perfect balance of moisture, flavor, and sweetness. The combination of fruit, warm spice, and pantry staples ensures your muffins turn out soft, flavorful, and simply irresistible every time.
- All-purpose flour: Provides the structure for your muffins, keeping them light yet sturdy.
- Granulated sugar: Sweetens the batter while giving the muffins a delicate crumb.
- Brown sugar: Adds a lovely hint of caramel flavor and extra moisture for softness.
- Baking powder: Helps your muffins rise sky-high and keeps them fluffy.
- Baking soda: Works with the bananas to create a tender, springy texture.
- Salt: Enhances the flavors of both the fruit and spices.
- Ground cinnamon: Infuses every bite with a cozy warmth that completes the fruity flavors.
- Ripe bananas, mashed: The secret to sweetness and moisture—make sure they’re nice and spotty!
- Vegetable oil: Keeps the muffins moist without overpowering the fruit.
- Large egg: Binds the ingredients together for a cohesive, cake-like crumb.
- Vanilla extract: Adds just the right amount of aromatic sweetness.
- Fresh strawberries, chopped: The star ingredient, bringing bursts of juicy color and tartness throughout.
How to Make Strawberry Banana Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup—this simple step keeps the muffins from sticking and makes cleanup a breeze later on. Taking a few moments here helps your Strawberry Banana Muffins come out picture-perfect.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and cinnamon. This blend is the foundation that gives the muffins their softness and just a bit of structure. Be sure everything is evenly combined so every muffin bakes up with the same delightful flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the mashed bananas, vegetable oil, egg, and vanilla extract until the mixture is completely smooth. The bananas not only add sweet, fruity notes but also ensure the muffins stay unbelievably moist. The oil and egg bring everything together into a luscious, cohesive batter.
Step 4: Bring Everything Together
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined—if there are a few tiny streaks of flour left, that’s perfect! Overmixing can make muffins tough, so a light hand is key here. This step is where everything starts to smell incredible.
Step 5: Fold in the Strawberries
Carefully fold in the chopped strawberries, making sure they’re evenly distributed but not crushed. The strawberries bring vibrant pockets of sweet-tart flavor to every bite of your Strawberry Banana Muffins—simply irresistible!
Step 6: Fill and Bake
Divide the batter evenly among your prepared muffin cups, filling each about 3/4 full. If you love a little crunch, sprinkle coarse sugar over the tops before baking. Pop the pan into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The tops should be lightly golden, and the kitchen will smell amazing.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack for a complete cooldown. This short rest keeps them from breaking apart and allows the fruit to set just right. Once cool, your Strawberry Banana Muffins are ready to brighten any morning or snack time!
How to Serve Strawberry Banana Muffins
Garnishes
For a little extra flair, try dusting your Strawberry Banana Muffins with powdered sugar, a light drizzle of honey, or an extra sprinkle of fresh chopped strawberries right before serving. You can even add a touch of whipped cream or a dollop of Greek yogurt for brunch-worthy presentation that feels oh-so-special.
Side Dishes
Pair these muffins with a bowl of mixed berries, a creamy smoothie, or fluffy scrambled eggs for a complete breakfast. They’re also fantastic alongside a cup of coffee or refreshing iced tea for a snack break that satisfies sweet cravings and hunger pangs alike.
Creative Ways to Present
To make Strawberry Banana Muffins part of a festive spread, arrange them on a tiered cake stand with sliced strawberries and bananas tucked between. For brunch gatherings, you can even serve mini muffins in pretty paper liners, or tuck them into picnic baskets for a portable treat everyone will love.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Banana Muffins fresh, store any leftovers in an airtight container at room temperature for up to two days. If your kitchen runs hot or humid, pop the container into the fridge to keep the fruit nice and vibrant. The muffins will hold their moisture and flavor beautifully.
Freezing
These muffins freeze exceptionally well! Once completely cooled, wrap them individually in plastic wrap, then place in a zip-top bag or container. They’ll stay fresh in the freezer for up to three months, making it easy to grab a sweet snack whenever the craving hits.
Reheating
To reheat frozen or chilled muffins, simply unwrap and warm them in the microwave for about 20–30 seconds, or in a 300°F oven for 8–10 minutes. This brings back their tender crumb and reawakens the irresistible strawberry banana aroma.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If using frozen strawberries, don’t thaw them first—just chop while still frozen and fold gently into the batter to prevent excess moisture from making the muffins soggy.
What’s the best way to mash bananas for this recipe?
You can use a fork or potato masher to break down ripe bananas until almost smooth, leaving just a few small lumps. Ultra-ripe bananas (with lots of brown spots) work best for extra sweetness and moisture.
Can I make Strawberry Banana Muffins vegan?
Yes! Swap the egg for a flaxseed or chia seed “egg,” and use your favorite non-dairy milk and plant-based oil. Make sure your sugar is vegan-friendly, if that’s important to you.
Why did my muffins turn out dense or gummy?
The most common culprit is overmixing the batter, which develops too much gluten and makes muffins tough. Stir gently until the ingredients are just combined, and don’t worry if you see a few small streaks of flour.
Can I add nuts or chocolate chips?
Absolutely! Try folding in up to 1/2 cup of chopped walnuts, pecans, or mini chocolate chips with the strawberries for an extra boost of flavor and texture. Customize to your heart’s content!
Final Thoughts
If you’re looking for a foolproof way to turn ripe bananas and juicy strawberries into something memorable, you can’t go wrong with Strawberry Banana Muffins. They’re simple, comforting, and endlessly versatile. Give this recipe a try — I’m confident these muffins will become a beloved favorite in your kitchen, too!
Print
Strawberry Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Strawberry Banana Muffins that make for a perfect breakfast or snack. Bursting with the sweetness of strawberries and the richness of bananas, these muffins are a delightful treat for any time of day.
Ingredients
Dry Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup chopped fresh strawberries
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix mashed bananas, oil, egg, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into dry and stir gently until just combined. Fold in chopped strawberries.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes or until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added crunch, sprinkle coarse sugar on top before baking.
- These muffins freeze well—just wrap tightly and thaw at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
