Strawberry banana muffins are soft and fluffy muffins filled with creamy banana and pockets of sweet, juicy strawberries. topped with a crunchy crumb topping. Enjoy these banana strawberry muffins as a quick breakfast or an afternoon snack.
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Why Make This Recipe
I absolutely adore making muffins. My Banana Buttermilk Muffins, Banana Carrot Muffins, Lemon Muffins, and Strawberry Muffins are just a few of my favorite muffins recipes on the blog. These strawberry banana muffins are another muffin recipe I know you will love.
- Layers of flavors and textures. From the soft and fluffy banana muffin filled with sweet and tart strawberries, these muffins are the perfect addition to breakfast or as an afternoon snack.
- Easy to make, bake and eat. These fluffy strawberry and banana muffins taste like you just bought them from a cozy bakery. But all you need to make these light and fluffy muffins is two bowls, a whisk and 1 - 2 muffin pans.
Ingredients and Substitutions
These strawberry and banana muffins require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- All Purpose Flour: To make these fluffy strawberry and banana muffins gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (240 g) versus cup for cup.
- Baking Powder: This recipe has not been tested to include baking soda.
- Granulated Sugar: This banana and strawberry muffin recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Mashed Banana: Make sure the bananas are fully ripened with some brown spots for the best strawberry banana muffins.
- Unsalted Butter: Feel free to use your preferred butter.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with strawberries.
- Strawberries: Fresh strawberries are the best option for these muffins. Frozen strawberries have too much liquid and will create mushy muffins.
Variation
Mini Strawberry Banana Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
How To Make
Learn how to make strawberry banana muffins in a few easy steps.
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. Wash and pat dry the strawberries. Dice the strawberries into small chunks. Toss the strawberries in 2 tablespoons (25 g) sugar.
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined. In another mixing bowl mash the bananas until mostly smooth. Then whisk the melted butter, sugar, eggs, and vanilla extract until well combined.Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the macerated strawberries into the muffin batter until just combined.
3. Use a 3 tablespoon sized cookie scoop to scoop the strawberry buttermilk muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 425 F (205 C) for 10 minutes, then reduce the temperature to 375 (190 C) and bake an additional 8 -10 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 18 - 20 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the fluffy banana and strawberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Store: Place the strawberry banana muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the banana berry muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Use ripe bananas. Bananas with lots of brown spots are perfect for making these banana and muffins. Basically, if the bananas are perfect for banana bread, they are perfect for these banana muffins.
- Use fresh strawberries. This muffin recipe doesn’t work as well when frozen strawberries are used. The muffin can turn out mush due to the higher liquid content found in frozen strawberries.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed strawberry vanilla muffin.
- Don’t overmix the muffin batter. Make sure to mix the dry ingredients into the wet until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
FAQs
You absolutely can! Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
This muffin recipe doesn’t work as well when frozen strawberries are used. The muffin can turn out mushy due to the higher liquid content found in frozen strawberries.
Other Strawberry and Banana Recipes to Try
If you try this Strawberry Banana Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Strawberry Banana Muffins Recipe
Equipment
- 1 whisk
- 1 large cookie scoop, optional
- 1 - 2 12 count muffin pan(s)
- 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
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For taller muffin tops, alterate empty and filled cups.
- Wash and pat dry the strawberries. Dice the strawberries into small chunks. Toss the strawberries in 2 tablespoons (25 g) sugar. Set aside to macerate for 30 minutes.2 cups diced strawberries
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt
- In another mixing bowl mash the bananas until mostly smooth. Then whisk the melted butter, sugar, eggs, and vanilla extract until well combined.Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the macerated strawberries into the muffin batter until just combined. Use a 3 tablespoon sized cookie scoop to scoop the strawberry banana muffin batter into each of the muffin liners, alternating every other cup. Top with sugar if you like.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 the muffins at 425 F (205 C) for 10 minutes, then reduce the temperature to 375 (190 C) and bake an additional 8 -10 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 18 - 20 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the fluffy banana and strawberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
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