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These Strawberry Banana Muffins are packed with fresh strawberries and sweet bananas, with added yogurt to make for a deliciously moist and flavorful treat. Easy to bake and even better to eat, these muffins are sure to become your favorite breakfast or snack! 

strawberry banana muffins on a cutting board

It’s no secret that I love strawberries.

From this croissant bake, to that cobbler, this pound cake and that ice cream, I love it all. Strawberries are one of my favorite fruits to eat and probably my most favorite to bake with. They’re just so versatile, fresh, and pretty!

I also love muffins. I said this before and I’ll say it again, if I could have a blog dedicated to just muffins and have it succeed, I would. But, I have a feeling people might get sick of muffins after a while. So, I like to compromise and share my love of muffins every now and then, instead of every single day.

So, it was only a matter of time before I took my love of strawberries and muffins and combined them into a baked good. I’ve actually had this muffin recipe in my head for quite some time and finally got around to testing the recipe and giving it five gold stars.

These muffins are adapted from my banana chocolate chip recipe that I shared with you previously. Now, banana baked anything is another favorite of mine. But banana breads and muffins definitely top the list as my all-time favorite. So, naturally, these Strawberry Banana Muffins were born. And if you love anything strawberry-banana flavored, then these are calling your name!

top down view of strawberry banana muffins

What Makes These Moist Banana Muffins so Delicious:

  • They’re filled with hints of sweet banana and bursting with chunks of juicy strawberries!
  • They use Greek yogurt to keep the easy muffins moist and add a little extra protein!
  • The muffins bake up fluffy, round, and incredibly soft.
  • These breakfast muffins are a breeze to whip up. You can have these prepped, baked, and ready to be devoured in about a half hour.

The hubster loves bananas, but add them into a baked good, and he won’t go near it. Strange, right? But when I convinced him to taste these muffins (I emphasized the juicy strawberries in here), he was hooked. And that’s when I knew these breakfast muffins were a winner.

I sent these muffins (minus a few for me) with the hubster so that he could share these with his co-workers, and they were gone in no time. Hence, I succeeded with this Strawberry Banana Muffin recipe. Have I mentioned that the hubster’s co-workers are my recipe tester? They’ve give me rave reviews on these cookies, those muffins, that bread, and more.

If you’re looking for a new breakfast, post-workout snack, or flavorful dessert, these muffins were made for you. I guarantee you won’t be able to resist the sweet taste and soft texture!

a strawberry banana muffin on a cutting board surrounded by strawberries

What’s in Strawberry Banana Muffins?

The ingredients list for this easy muffin recipe is short and sweet: 

  • All-purpose flour
  • Baking powder and baking soda
  • Ground cinnamon 
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla bean paste
  • Vanilla Greek yogurt
  • Bananas 
  • Strawberries 

a strawberry banana muffin with a bite taken out of it.

How to Make Strawberry Banana Muffins:

  1. Preheat your oven to 425 degrees F. Line two 12-count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
  2. In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Set aside.
  3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat in the egg, vanilla and yogurt into the butter mixture.
  4. Add the flour mixture to the butter mixture and mix until just combined.
  5. Gently fold in the mashed banana, followed by the strawberries
  6. Spoon the batter into the prepared muffin tins, filling each until about 3/4 of the way full.
  7. Place tins in the oven and bake for 5 minutes at 425 degrees F, then keeping the oven door closed, lower temp to 350 degrees F and bake for 15 minutes until muffins are lightly browned.
  8. Remove from the oven and let cook in pan for 10 minutes, then remove and cool completely on a wire rack.

Recipe Variations to Try

  • Replace half the butter with applesauce if you’re looking to cut calories. That would mean using 1/4 cup of butter and 1/4 cup of applesauce.
  • Use raspberries in place of the strawberries to switch up the flavor a bit!
  • Replace 1 cup of all purpose flour with 1 cup of whole wheat flour to give these easy muffins a healthy twist!

zoomed in shot of a strawberry banana muffin

Can I Use Frozen Strawberries Instead? 

Possibly, but I’ve only made this moist banana muffin recipe using fresh berries. If using frozen, I imagine you’d need to thaw the berries just enough to be able to chop them into bite-sized pieces. You’d also need to add a minute or two to the bake time, but I can’t say for certain. 

Can I Freeze Banana Muffins? 

Very easily! Simply let these muffins cool completely, then seal in a freezer bag. To thaw, place on your counter or gently reheat in the microwave. 

Subscribe to my YouTube Channel to see how easy these muffins are to make!

Tips for Making Strawberry Banana Muffins

  • Make sure the bananas you use have brown spots on the outside! A riper banana is sweeter than a completely yellow banana, and easier to mash up.
  • Be sure not to over stir the muffin mixture! If you over stir it, you can create bubbles in the mixture which will leave a series of pockets in your muffins.
  • Start baking the breakfast muffins for 5 minutes at 425F, then keeping oven door closed, lower temp to 350F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.

Looking for easy muffin recipes? I’ve got you covered!

strawberry banana muffins on a cutting board
5 from 8 ratings

Strawberry Banana Muffins

Yield: 20 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Strawberry Banana Muffins are packed with fresh strawberries and sweet bananas, which yields a deliciously moist and flavorful treat. Easy to make and even better to eat, these muffins are sure to become your favorite breakfast or dessert!
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Ingredients
 

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • 3 tablespoons vanilla Greek yogurt
  • 2 medium bananas, mashed
  • 1 cup diced fresh strawberries

Equipment

Instructions
 

  • Preheat oven to 425°F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat the egg, vanilla, and yogurt into the butter mixture.
  • Add the flour mixture into the butter mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. **Batter will be THICK and that is normal since there is no liquid in recipe!**
  • Spoon batter into prepared tin, filling each until about ¾ of the way full.
  • Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.
  • Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

Notes

  • Make sure the bananas you use have brown spots on the outside! A riper banana is sweeter than a completely yellow banana, and easier to mash up.
  • Be sure not to over stir the muffin mixture! If you over stir it, you can create bubbles in the mixture which will leave a series of pockets in your muffins.
  • Muffin batter will be THICK due to no liquid (i.e. milk) in recipe and that is OK!
Serving: 1muffin, Calories: 136kcal, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 119mg, Potassium: 96mg, Fiber: 1g, Sugar: 10g, Vitamin A: 161IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.