STRAWBERRY BANANA MUFFINS

These strawberry banana muffins are incredible. These might just be my favorite muffins yet! There’s something magical about the combination of juicy, fresh strawberries and perfectly ripe bananas. The flavors come together in the most delicious way, creating a batch of muffins that are bursting with sweetness and flavor in every bite.

It’s springtime here in California, and the strawberries are sweeter than ever. Ella and I took a trip to our favorite strawberry farm in Carlsbad to get some fresh, sweet strawberries. The result? A batch of muffins with a moist, tender crumb bursting with strawberry flavor. They are perfect for breakfast, meal prep, or a sweet snack anytime. Trust me, the flavors are absolutely irresistible, and you won’t be able to stop at just one! If you love the flavors of bananas and strawberries, don’t miss our banana strawberry pancakes!

Why You Will Love Strawberry Banana Muffins

• These muffins are lightened up and made with simple ingredients.
• There is no butter or oil needed for this recipe.
• Strawberry banana muffins are great for meal prep.
• These muffins are moist and fluffy!
• The fresh strawberries add a burst of sweet flavor.
• For more delicious muffins, try our classic healthy banana muffins, banana apple muffins, and banana zucchini muffins next!

Ingredients Needed

• Bananas: You will need two, medium-sized ripe bananas.
• Eggs: Two large eggs help the muffins come together.
• Greek Yogurt: Use 0-fat Greek yogurt for this recipe.
• Milk: A little bit of milk helps make the batter the perfect consistency.
• Vanilla Extract: Add a splash of vanilla extract for flavor.
• Sweetener: Use sugar or a sugar-free sweetener with a 1:1 ratio to sugar.
• Flour: Use all-purpose flour for this recipe. Also, reserve one tablespoon of the flour for the strawberries.
• Leavening Agents: Baking powder and baking soda help the muffins rise in the oven.
• Salt: Just a pinch of salt.
• Strawberries: Use fresh strawberries and chop them into small pieces.

Variations

• Make More Muffins: This recipe makes 12-14 muffins. We have found that this is a great amount to have on hand at a time. However, if you need more muffins or want to make more for meal prep, you can double this recipe.
• Add Strawberries On Top: We recommend reserving 1/4 cup of the strawberries to add to the top of the muffins once they are in the muffin pan. It makes these muffins beautiful and shows off the strawberries once they are baked.
• Muffin Liners: You can lightly spray a silicone nonstick muffin pan with oil and pour the batter into the muffin pan. Or, you can place muffin liners in the muffin pan. We recommend using parchment paper liners because the muffins don’t stick to them as much.
• Add-Ins: You can mix some mini chocolate or white chocolate chips into the muffin batter for a burst of chocolate flavor.

How To Make Strawberry Banana Muffins

Step 1: First, wash and dry the strawberries. Then, chop them into small pieces and set them aside.

Step 2: Next, add the bananas to a large mixing bowl and thoroughly mash them with a fork.

Step 3: After that, add the eggs, 0-fat Greek yogurt, milk, and vanilla extract to the bowl with the mashed bananas. Then, whisk the wet ingredients.

Step 4: Next, add the sugar to the bowl with the wet ingredients and stir.

Step 5: From there, set aside one tablespoon of flour for the strawberries. After that, mix the remaining flour, baking powder, baking soda, and salt.

Step 6: Add the dry ingredients to the bowl with the wet ingredients a little at a time until the batter is fully combined.

Step 7: Then, add the chopped strawberries to a bowl with a tablespoon of flour. Lightly mix the strawberries in the flour. After that, set aside 1/4 cup of the strawberries.

Add the rest of the strawberries to the batter.

After that, lightly fold in the strawberries.

Step 8: Next, add muffin liners to a muffin tin or lightly spray a silicone non-stick muffin pan with oil. Then, pour the batter into the muffin cups to make the muffins.

Step 9: From there, evenly distribute the remaining strawberries on top of the muffins.

Bake the muffins, let them cool, and enjoy!

Storage Instructions

These strawberry banana muffins are perfect for meal prep and you can easily store the leftovers. Here is how to store strawberry banana muffins:

• On The Counter: You can store leftover muffins in an airtight container on the counter at room temperature. This is ideal if you are going to finish them within 1-2 days.
• Refrigerate: If you need to store the muffins for longer, place the airtight container in the refrigerator for 3-4 days.
• Freeze: You can freeze these muffins for a later time. Just place them in freezer-safe containers or stasher bags. Then, freeze them for 1-2 months.

Expert Tips

• Cut The Strawberries: For this recipe, cut the strawberries into small even pieces. This ensures that you get an even strawberry flavor throughout with pieces of strawberries in each muffin.
• Toss Strawberries In Flour: After you wash the strawberries, place them on a towel to dry. Then, cut them into smaller pieces. Make sure they are completely dry before adding them to the batter. To remove any excess moisture from the strawberries, place them in a bowl along with 1 tablespoon of flour. Then, lightly mix the strawberries in the flour. This helps remove moisture and prevents the strawberries from sinking to the bottom of the muffins.
• Don’t Over-Mix The Batter: Make sure not to over-mix the muffin batter. Over-mixing often leads to more dense muffins, and you want them to be light and fluffy. Also, lightly fold in the strawberries.
• Use Ripe Bananas: It is important to use ripe spotty bananas for this recipe. Ripe bananas are the most sweet and will add the best flavor to these muffins.
• Use A Scoop: Use an ice cream scoop or small measuring cup to pour the batter into the muffin cups.
• How To Know When Muffins Are Done: You will know these muffins are done when a toothpick inserted into the center of the muffins comes out clean.
• Let Them Cool: Carefully remove the slightly cooled baked muffins from the muffin pan and place them on a wire rack. Then, let the muffins cool on the wire rack before enjoying them.

Frequently Asked Questions

What Do Strawberry Banana Muffins Taste Like?

Strawberry banana muffins taste like banana bread in muffin form with the addition of sweet juicy strawberries. These muffins are light and fluffy. You taste both the bananas and strawberries in these delicious muffins.

How Long Do Strawberry Banana Muffins Last?

These muffins will last for a few days in an airtight container when stored at the counter at room temperature. Also, you can refrigerate them for 3-4 days or freeze them for later.

Can I Use Frozen Strawberries?

No, this recipe is not intended to be made with frozen strawberries. Make sure to use fresh strawberries for this recipe. Frozen strawberries have too much excess moisture and may become mushy. Also, it is challenging to cut frozen strawberries into smaller pieces.

Are Banana Strawberry Muffins Healthy?

These healthy banana strawberry muffins are lightened up. They are made with simple pantry staples and fresh fruit. There is no butter or oil in this recipe. We used 0-fat Greek yogurt and a splash of milk, instead. Also, the mashed bananas add sweetness and banana flavor to the muffins.

Can I Make Muffins Ahead Of Time?

Yes, you can make these strawberry banana muffins ahead of time. You can store them in an airtight container on the counter for a few days or in the refrigerator. Also, you can freeze them for a later time.

More Muffin Recipes To Try Next!

• Healthy Blueberry Muffins With Yogurt
• Banana Blackberry Muffins
• Chocolate Zucchini Muffins
• Healthy Banana Muffins
• Banana Carrot Muffins
• Banana Apple Muffins
• Chocolate Blueberry Muffins

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

5 from 3 votes

STRAWBERRY BANANA MUFFINS

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 12 muffins

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These strawberry banana muffins are incredible. There is something magical about the combination of juicy fresh strawberries and ripe sweet bananas.

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Ingredients 

1x2x3x

• ▢ 2 medium-sized ripe bananas
• ▢ 2 large eggs
• ▢ 1/4 cup 0-fat Greek yogurt
• ▢ 1 teaspoon milk of choice
• ▢ 1 teaspoon vanilla extract
• ▢ 0.81 cups (3/4 cup and 1 tablespoon) sugar or 1:1 sugar substitute
• ▢ 2 cups flour, reserve 1 tablespoon of the flour for the strawberries
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 ¼ cups strawberries, reserve 1/4 cup for the top of the muffins

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Instructions 

• Wash and dry the fresh strawberries. Once they are completely dry, chop them into small even pieces. Then, set them aside.
• Peel the bananas and add them to a large bowl. Then, thoroughly mash them with a fork until there are no lumps.
• Add the eggs, 0-fat Greek yogurt, milk, and vanilla extract to the bowl with the mashed bananas. Then, whisk the wet ingredients together.
• Add the sugar to the bowl with the wet ingredients and mix.
• Set aside 1 tablespoon of the flour for the strawberries. Then, in a separate bowl, mix the remaining flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the bowl with the wet ingredients a little at a time until fully combined. Don’t overmix, but make sure the batter is combined.
• Add the chopped strawberries to a small bowl along with the tablespoon of flour. Lightly mix the strawberries in the flour to remove the excess moisture. Then, set aside 1/4 cup of the strawberries. Add the rest of the strawberries to the muffin batter and lightly fold them in.
• Add muffin liners to a muffin pan or lightly spray a silicone non-stick muffin pan with oil so the muffins don’t stick. Then, pour the batter into the muffin liners in the muffin pan. This recipe makes 12-14 muffins.
• Evenly distribute the remaining 1/4 cup of strawberries on top of the muffins. Then, bake the muffins at 350℉ for 23-25 minutes. Our muffins took 24 minutes to bake. Then, let the muffins cool and enjoy!

Video

Notes

• Strawberries: Cut the strawberries into small even pieces.
• Use Ripe Bananas: Ripe bananas are sweeter and will add the best flavor to these muffins.
• Storage: Store strawberry banana muffins in an airtight container at room temperature for up to two days if you plan to eat them soon. For longer storage, refrigerate them for three to four days. If you want to keep them even longer, freeze them in airtight containers for one to two months.

 

WW Points: 2 points per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 113kcal, Carbohydrates: 22.1g, Protein: 3.9g, Fat: 1.1g, Saturated Fat: 0.3g, Cholesterol: 28mg, Sodium: 162mg, Fiber: 1.4g, Sugar: 3.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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