These strawberry banana muffins are tender and fluffy, combining ripe banana, juicy strawberry pieces, and a hint of vanilla. Finished with a light crunchy topping if you like, they make a delightful breakfast or a portable snack any time of day.
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Why Make This Recipe
If you enjoy simple, bakery-style muffins at home, this strawberry banana version is a great pick. It pairs the creaminess of mashed banana with the bright sweetness of fresh strawberries for a balanced flavor and tender texture. The recipe is straightforward, uses basic kitchen tools, and yields muffins that feel freshly baked.
- Balanced flavors and textures. Soft banana crumb, bursts of strawberry, and an optional sugar topping create contrast that’s pleasing in every bite.
- Simple process. The batter comes together in two bowls with a whisk and a scoop; no complicated techniques or equipment are required.
Ingredients and Substitutions
This recipe uses common pantry and fridge staples. Below are the main ingredients and a few substitution notes to help you adapt the muffins to your needs.
- All-purpose flour: Use 240 g (about 2 cups). For gluten-free muffins, use a reliable 1:1 gluten-free flour blend and weigh the flour for best results.
- Baking powder: This recipe is tested with baking powder; baking soda is not included.
- Granulated sugar: Standard granulated sugar works well; you can substitute maple sugar to avoid refined sugar, though texture and flavor will vary slightly.
- Mashed banana: Use ripe bananas with brown spots for the best flavor and moisture—about ½ cup (roughly two medium bananas).
- Unsalted butter: Melted butter gives flavor and tenderness; use your preferred brand or swap for melted coconut oil if desired.
- Eggs: The recipe uses two large eggs; it has not been tested without them.
- Vanilla extract: Adds a subtle, complementary flavor that brings out the fruit.
- Strawberries: Fresh strawberries are recommended. Frozen berries release extra liquid and can make the muffins soggy.
Variation
Mini Strawberry Banana Muffins: Follow the same batter recipe and bake in a lightly greased 24-count mini muffin pan at 375°F (190°C). Use a tablespoon scoop to fill the wells and bake about 12–14 minutes, until the tops spring back and a toothpick shows a few moist crumbs. Cool in the pan briefly before removing.
How To Make
Making these muffins is quick and forgiving. Here’s a simple step-by-step overview so you can follow along easily.
- Preheat and prepare pans. Heat the oven to 425°F (205°C). Line one or two 12-cup muffin pans with liners. For taller tops, leave an empty cup between filled cups to improve air circulation.
- Prep the strawberries. Wash, pat dry, and dice strawberries into small pieces. Toss them with 2 tablespoons (25 g) sugar and let sit for about 30 minutes to macerate; this concentrates the fruit flavor without adding excess liquid.
- Combine dry ingredients. In a bowl whisk together the flour, baking powder, and salt until evenly blended.
- Mix wet ingredients. In a separate bowl mash the bananas until mostly smooth. Whisk in melted butter, granulated sugar, eggs, and vanilla until combined.
- Finish the batter. Fold the dry ingredients into the wet mixture just until combined—do not overmix. Gently fold in the macerated strawberries.
3. Use a 3-tablespoon scoop to portion the batter into the lined wells, alternating filled and empty cups for even rise. If you like, sprinkle a little extra sugar on top. Bake at 425°F (205°C) for 10 minutes, then lower the oven temperature to 375°F (190°C) and bake an additional 8–10 minutes without opening the door. Total bake time is about 18–20 minutes. The muffins are done when a toothpick shows a few moist crumbs or the tops spring back when pressed. Cool in the pan for 5–10 minutes, then transfer to a rack to cool to room temperature.
How To Store, Freeze and Thaw
- Store: Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 additional days.
- Freeze: Once fully cooled, wrap each muffin individually in plastic wrap or parchment, place in a freezer bag, and freeze for up to 2 months.
- Thaw: Let frozen muffins sit at room temperature for a few hours or microwave for 20–30 seconds for a warm, just-baked feel.
M’s Expert Tips
- Use ripe bananas. The riper the banana, the better the flavor and moisture—bananas perfect for banana bread are ideal.
- Use fresh strawberries. Fresh fruit holds its texture better in the batter; frozen berries often release too much liquid.
- Bring cold ingredients to room temperature. Room-temperature eggs and other ingredients blend more evenly and reduce the need for extra mixing.
- Don’t overmix the batter. Stir only until the dry and wet ingredients are just combined to keep muffins tender.
- Alternate muffin wells. Leaving a gap between filled cups helps heat circulate evenly and promotes taller, evenly baked tops.
FAQs
Yes. Fill a 24-count mini muffin pan and bake at 375°F (190°C) for about 12–14 minutes. The mini version bakes faster, so check for a quick spring back and a toothpick with a few moist crumbs.
Frozen strawberries tend to release more liquid and can make the batter soggy. If you must use frozen, thaw and drain them well, then gently toss with a small amount of flour before folding into the batter to reduce excess moisture.
Other Strawberry and Banana Recipes to Try
- Strawberry Banana Pudding
- Strawberry Parfait
- Strawberry Scones
- Banana Waffles
If you try this Strawberry Banana Muffins recipe, please leave a rating or comment to help other home bakers. Happy baking! -M
Strawberry Banana Muffins Recipe
Megan
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Equipment
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3 mixing bowls
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1 whisk
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1 large cookie scoop (optional)
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1–2 12-count muffin pans
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12 cupcake liners
Ingredients
- 2 cups diced strawberries
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup mashed bananas about 2 medium bananas
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 tablespoons (25 g) sugar for topping, optional
Instructions
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Preheat the oven to 425°F (205°C). Line one or two 12-count muffin pans with cupcake liners. For taller tops, alternate filled and empty wells.
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Wash and pat dry the strawberries. Dice them into small pieces and toss with 2 tablespoons (25 g) sugar. Let the strawberries sit for about 30 minutes to release their juices and develop flavor.2 cups diced strawberries
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In a bowl, whisk the flour, baking powder, and salt until evenly combined.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt
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In a separate bowl, mash the bananas until mostly smooth. Whisk in the melted butter, sugar, eggs, and vanilla until combined. Fold the dry ingredients into the wet just until incorporated—do not overmix. Gently fold in the macerated strawberries.
Use a 3-tablespoon scoop to portion batter into the liners, alternating cups. Top each muffin with a sprinkle of sugar if desired.
½ cup mashed bananas, ½ cup (113 g) unsalted butter, melted, 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 tablespoons (25 g) sugar for topping, optional -
Bake at 425°F (205°C) for 10 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 8–10 minutes, about 18–20 minutes total. Test for doneness with a toothpick or by gently pressing the top; the muffins should spring back and a toothpick should come out with a few moist crumbs.
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Allow muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Notes