Strawberry bits run through these super-soft strawberry banana muffins, with swirls of caramelly banana in the moist batter. The easy muffin recipe comes together quickly and bakes in less than 25 minutes!
Domed, studded with juicy strawberries, and moist and soft from ripe bananas, this recipe is the perfect way to make buttery, delicate muffins. The banana and strawberry muffins are light and have just the correct amount of sweetness, exactly how I like my bakes, especially after the sugar-laden Christmas binge.
So, if you find strawberries on sale anytime this month, get a big batch and make these strawberry banana muffins. You and your family will thank me!
Jump to:
Why You'll Love This Recipe
This is a super easy recipe with basic pantry ingredients.
Ready in 40 minutes from start to finish!
Full of irresistible juicy strawberries and sweet banana flavors!
Because these easy strawberry banana muffins are not cloyingly sweet, they're a great breakfast, a snack to take on the go, and a dessert!
Recipe Ingredients
Bananas: Use very ripe bananas for this recipe. The riper your bananas, the sweeter they taste!
Strawberries: Fresh or frozen strawberries, both will work here.
Flour: All-purpose or "plain" flour gives a lovely tender crumb. Switch to wholewheat for a heartier muffin. For gluten-free strawberry banana muffins, try buckwheat flour. I’ve used it before for my gluten-free banana pancakes, to the boundless appreciation of my family.
Sugar: Caster sugar or superfine sugar is what I used in this muffin recipe. Granulated sugar will do just as well.
Eggs: They give structure and a fluffy texture. You can use flax eggs ( 1 Tbsp flax powder + 3 Tbsp water mixed in a till thick and gelatinous) instead if you want to make these strawberry muffins egg-free, as I did for quinoa orange muffins.
Oil: For making the muffins soft and moist. I used canola oil. You can use any neutral-tasting oil you prefer.
See the recipe card for full information on ingredients and quantities.
How To Make Strawberry Banana Muffins
Step 1: Using a fork or masher, mash the bananas.
Step 2: Add vanilla extract, oil, and eggs to the mashed bananas.
Step 3: In another bowl, sift the flour and then whisk in the baking powder, baking soda, salt, and caster sugar.
Step 4: Pour the wet ingredients into the dry and mix with as few strokes as possible, only until there are no dry streaks visible.
Step 5: Dice your strawberries and toss them in a bit of flour, so they don’t sink to the bottom of the muffins.
Step 6: Fold the strawberries into the banana-strawberry muffin batter.
Step 7: Scoop the batter into your lined muffin tray and top with more chopped strawberries, almond flakes, and granulated sugar for some crunch and shine.
Step 8: Bake for 20 to 22 minutes and then cool on a wire rack.
Final step: Serve!
Top Tips For The Best Muffins!
- Never overmix muffin batter because gluten strands develop the more you fold and mix, which gives you tough and dense strawberry muffins. You want everything to be just combined.
- An ice cream or cookie scoop is excellent for loading the muffin tray. It’s less messy, keeps your countertop free of batter spills, and makes equal-sized banana muffins with strawberries. If you don’t have either, use 2 spoons.
- Always fill any empty cavities in the muffin tray with water halfway through to avoid burning and even baking.
- I find lining my tray does the trick, but you can also grease it thoroughly so the baked strawberry and banana muffins don’t stick.
- Overbaking dries out muffin crumbs. Insert a toothpick to check if the muffins are baked. It should come out clean with just a few crumbs attached.
- Get a small kitchen weighing scale, even a cheap one for the best baking results. Your baking life will never be the same!
Recipe FAQs
Yes, banana muffin recipes call for both baking soda and baking powder.
Mashed banana is a heavy ingredient, and the two together give the muffins a double lift, transforming the batter into a soft, fluffy crumb. I highly suggest reading my guide to understand how baking soda and baking powder work. It’ll forever demystify the two ingredients.
Absolutely! You can make strawberry banana muffins with frozen strawberries or bananas.
Since no one loves bananas with even a hint of a spot, freezing them is an amazing way to reduce waste. And they’re so handy. Thaw them for about 15 to 20 minutes, drain them, and then use them for smoothies, cakes, breads, or scones!
You can simply substitute the eggs with flax eggs. That is, 3 tbsp flax meal mixed with 1 tbsp water. Mix and keep aside for 5 minutes until thick and gelatinous. This is a substitute for 1 egg. You can also use buttermilk as I did in my vegan blueberry muffins recipe.
📖 Recipe
Strawberry Banana Muffins
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Caster sugar
- 2 Bananas
- 2 Eggs
- 1/2 cup Oil
- 1 tsp Vanilla extract
- 1 1/4 cup Strawberries, diced
- 1 tbsp All-purpose flour
Topping
- Diced /sliced strawberries, Almond flakes, Granulated sugar
Instructions
- Preheat the oven to 180 C. Line the cavities of a 12-cup muffin tray with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- In another bowl, mash the bananas, and add the oil, eggs, and vanilla extract.
- Pour the wet ingredients over the dry ones and mix until no streaks of flour are visible.
- Toss the diced strawberries in 1 tbsp of flour and fold them into the batter.
- Use an ice cream scoop or 2 spoons to scoop the batter into the prepared muffin tray.
- Sprinkle some more diced/sliced strawberries, almond flakes, and granulated sugar on top.
- Bake at 180 C for 20-22 minutes or until the tops are golden, springy, and firm to touch.
- Carefully turn out the muffins on to a cooling rack. Serve warm and enjoy!
- Storage tips: These muffins store well for 3 days in the refrigerator. You can reheat them in a microwave or in a toaster oven.You can freeze these for upto 2 weeks. Thaw on the countertop and reheat in the microwave or oven.
Video
Notes
- Never overmix muffin batter because gluten strands develop the more you fold and mix, which gives you tough and dense strawberry muffins. You want everything to be just combined.
- An ice cream or cookie scoop is excellent for loading the muffin tray. It’s less messy, keeps your countertop free of batter spills, and makes equal-sized banana muffins with strawberries. If you don’t have either, use 2 spoons.
- Always fill any empty cavities in the muffin tray with water halfway through to avoid burning and even baking.
- I find lining my tray does the trick, but you can also grease it thoroughly so the baked strawberry and banana muffins don’t stick.
- Overbaking dries out muffin crumbs. Insert a toothpick to check if the muffins are baked. It should come out clean with just a few crumbs attached.
- Get a small kitchen weighing scale, even a cheap one for the best baking results. Your baking life will never be the same!
Divya says
Hey…I really love all your recipe pages.. they are as beautiful as your recipes and engagingly written.
Have tried couple of your recipes latest being strawberry banana cake (turned the muffins to a cake:)) and it was outstanding.my son really enjoyed it.thanks for sharing .
Natasha Minocha says
Thank you so much for your most wonderful comment, Divya! This is really what keeps me going. Really appreciate your love and support. xx