If you’ve tried my Strawberry Banana Bread, you’ll know why I had to turn it into muffins, too! These Strawberry Banana Muffins are soft, tender, and bursting with pockets of fresh strawberries in every bite. The mashed bananas keep the crumb extra moist and naturally sweet, making them perfect for breakfast, snacks, or tossing into lunchboxes. Be sure to check out more of my best muffin recipes next!
Ingredients & Substitutions
- All-Purpose Flour: Gives the muffins structure. A 1:1 gluten-free baking blend can work, just avoid overmixing.
- Baking Powder + Baking Soda: Helps the muffins rise tall with rounded tops.
- Kosher Salt: Balances the sweetness from the fruit and sugar.
- Bananas: The bananas should be deeply speckled and ripe; that’s where the sweetness and moisture come from. You’ll need about 3 medium, mashed (about 1 1/4 cups). And don’t miss my collection of Ultimate Banana Recipes for even more ways to bake with ripe bananas!
- Butter: Softened unsalted butter gives flavor and tenderness. If using salted butter, you may want to lessen the salt in the recipe.
- Granulated Sugar: Sweetens and helps with browning.
- Egg: Binds the batter and helps with structure. Out of eggs? Check out my egg substitutes to try!
- Buttermilk: Keeps the muffins tender and moist. If you don’t have any on hand, make homemade buttermilk.
- Vanilla Extract: Rounds out the strawberry-banana flavors.
- Strawberries: Fresh strawberries, diced small, work best so they distribute evenly.
- Flour (for strawberries): Tossing the berries in flour keeps them from sinking to the bottom of the muffins during baking.
FAQs
Why bake muffins at two temperatures?
Starting hot at 425°F gives muffins those nicely domed tops, then reducing the heat cooks them through without drying them out.
Can I use frozen strawberries?
You can, but thaw and pat them dry so they don’t add too much moisture. Dice if needed and still toss with flour before folding in.
Can I freeze these muffins?
Yes! Muffins freeze beautifully. Cool completely, then freeze in a zip-top bag or container for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Can I add mix-ins to these muffins?
Yes! Chocolate chips, chopped nuts, or shredded coconut all pair nicely with the strawberry-banana flavor. Just fold them in gently after adding the strawberries to avoid overmixing.
How do I keep the muffins from getting soggy?
Make sure the strawberries are diced evenly and, if they’re very juicy, pat them dry slightly and toss with a bit of flour before folding into the batter. This helps prevent moisture from sinking to the bottom or making the muffins too wet.
Serving Ideas
- Enjoy one warm with a pat of butter for a classic treat. Pair it with a stack of buttermilk pancakes for a delicious way to start your day!
- Pack a cooled muffin for breakfast on the go alongside one of my easy smoothie recipes.
- Pair these muffins with a classic dessert like Easy Banana Pudding for an afternoon treat.
- Serve with a variety of muffins for a brunch spread, like Banana Nut Muffins or Chocolate Chip Muffins.
How To Store Strawberry Banana Muffins
Store cooled muffins at room temperature in an airtight container for 2 to 3 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
Strawberry Banana Muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- 6 tablespoons unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (61 g) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (166 g) strawberries, diced
- 1 tablespoon all-purpose flour, for tossing the strawberries
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt.
- In a small bowl, mash the bananas with a fork until mostly smooth.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and mix until fully combined.
- Add the mashed bananas, buttermilk, and vanilla extract. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- In a small bowl, toss the diced strawberries with the tablespoon of flour.
- Remove the bowl from the mixer. Gently fold the floured strawberries into the batter using a rubber spatula.
- Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13-16 more minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These muffins are amazing! Soft, moist, and full of real strawberry flavor, and I loved that they’re naturally sweet from the bananas.
Elizabeth
I love banana muffins, and I really like the added strawberries in there, too! Yum!
Stephanie
These muffins have the perfect balance of banana sweetness and fresh strawberries, exactly what I was hoping for.
Bella
I wasn’t sure about adding strawberries to banana muffins, but this combo is fantastic. Moist, flavorful, and easy to make.
