Name: Strawberry Banana Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Universal
Ingredients: 2 ripe bananas, mashed; 1 cup chopped fresh strawberries; 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon (optional); 2 eggs; 1/2 cup brown sugar or coconut sugar; 1 tsp vanilla extract; 1/3 cup melted butter or coconut oil; 1/4 cup milk (dairy or non-dairy)

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Strawberry Banana Bread Muffins are soft, moist, and naturally sweet with the perfect mix of fresh strawberries and ripe bananas in every bite. I love how these muffins turn everyday fruit into a bakery-style treat that’s great for breakfast, snack time, or anytime I want something comforting and fruity without being too heavy.

Why You’ll Love This Recipe

I love this recipe because it takes the classic flavor of banana bread and gives it a bright, juicy twist with strawberries. The muffins come out tender, flavorful, and just the right amount of sweet. They’re easy to mix in one bowl, freezer-friendly, and a great way to use up ripe bananas and fresh or frozen berries.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
Fresh strawberries, chopped
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Eggs
Brown sugar or coconut sugar
Vanilla extract
Melted butter or coconut oil
Milk (dairy or non-dairy)

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, I mash the bananas, then whisk in the eggs, sugar, vanilla, melted butter, and milk.
I add the flour, baking powder, baking soda, salt, and cinnamon, stirring gently until just combined—being careful not to overmix.
I fold in the chopped strawberries, then divide the batter evenly into the muffin cups.
I bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
I let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 muffins and takes around 30 minutes from start to finish. It’s a great grab-and-go option for busy mornings or an afternoon pick-me-up.

Variations

I use whole wheat flour or oat flour for a heartier muffin.
I add chopped nuts like walnuts or pecans for crunch.
I mix in mini chocolate chips for a sweeter version.
I use frozen strawberries—just toss them in a little flour to prevent sinking.

storage/reheating

I store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They freeze well too—I just wrap and freeze, then thaw and warm them in the microwave or oven when ready to eat.

FAQs

Can I use frozen strawberries?

Yes! I use frozen strawberries straight from the freezer. I chop them if needed and toss them in a bit of flour before folding into the batter.

How ripe should my bananas be?

The riper, the better. I use bananas with lots of brown spots—they add more natural sweetness and moisture.

Can I make this dairy-free?

Absolutely. I use plant-based milk and coconut oil or dairy-free butter.

How do I prevent soggy muffins from the strawberries?

I gently blot chopped strawberries with a paper towel to remove excess moisture before folding them into the batter.

Can I make these into mini muffins?

Yes! I reduce the baking time to about 10–12 minutes and keep an eye on them until they’re golden and set.

Conclusion

Strawberry Banana Bread Muffins are a fruity, soft, and comforting treat that I keep coming back to. They’re the perfect mix of sweet banana and juicy strawberries in a convenient muffin form. Whether I’m baking them for a quick breakfast, a snack, or to share with others, these muffins always bring warm, homemade flavor to the table.