Strawberry Banana Muffins are so soft, golden, sweet, and bursting with fresh fruity flavor! Essentially, this recipe takes everything you love about banana bread and bakes it into a fluffy muffin with bites of sweet strawberries speckled throughout. Perfect for spring and summer!
Strawberry Banana Muffins
Tender, golden muffins bursting with banana flavor and bits of strawberry. These are the perfect spring or summer breakfast, snack, or whenever kind of muffin! I love that the mashed banana permeates through the batter, making each bite rich with banana goodness. It’s just like banana bread, but with a fluffy muffin consistency and the perfect amount of juicy, fresh strawberries mixed throughout. Oh, and the very best part of all? These banana strawberry muffins are SO easy to make! You pretty much just have to toss it all together, bake, and enjoy. I think the hardest part is having patience waiting for them to cool off!
Enjoying this recipe? You should also check out my easy recipes for Homemade Blueberry Muffins and Lemon Zucchini Muffins.
Why do the ingredients need to be room temperature?
It’s an extra step, but a good one to take. Let your eggs come to room temperature. Melt your butter and let it cool slightly. When all of your wet ingredients are generally the same warm temperature, they work together in harmony! If your eggs are cold, or you pull a banana out of the freezer per say, it will make your butter turn hard and then it will not be evenly dispersed in the batter.
How to Make Strawberry Banana Muffins
- Prepare. Preheat the oven to 375°F. Line a muffin tin with paper baking cups or spray lightly with nonstick spray.
- Whisk the dry ingredients. Whisk together the flour, baking soda, salt and cinnamon.
- Combine the wet ingredients. Combine the mashed banana, sugar, melted butter, eggs and vanilla.
- Make the batter. Fold together the wet ingredients into the dry. Gently fold in the strawberries. Gently folding and not over-mixing is what gives you that tender muffin that your dreams are made of.
- Bake. Divide the batter evenly into the prepared muffin tins. Bake for 15-18 minutes.
- Cool. Allow the muffins to cool on a wire rack prior to serving.
Storing and Freezing
Wait for the muffins to totally cool to room temperature prior to storing in an airtight container. They’ll stay fresh at room temperature for about 3-4 days.
In the freezer, strawberry banana muffins will keep for up to 3 months. Just like with storing, they’ll need to be fully cooled to room temp prior to being frozen as well. Don’t forget to date and label! When you’re ready to enjoy one, simply let it warm back up on the kitchen counter for an hour or so.
Ingredient Notes
- All Purpose Flour – It’s always best to spoon the flour from the bag into the measuring cup, that way it’s not packed. Packed flour is soo much flour!
- Baking Soda – Make sure it’s not expired. Baking soda should be used within 6 months of being opened so it’s still potent.
- Banana – You’ll need to mash it. It should be ripe, maybe even a little over-ripe for the best consistency and flavor.
- Butter – Melt it, but let it cool off a little bit prior to using. You don’t want it to be hot.
- Eggs – These also need to be adjusted to room temperature. Let them sit on the kitchen counter for an hour or so prior to mixing into the batter.
- Strawberries – If you happen to have any leftover strawberries, use them to make my favorite Fresh Strawberry Crisp.
Enjoy!
~Nichole
Strawberry Banana Muffins
Ingredients
- 1 2/3 Cups All Purpose Flour spooned and leveled
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 Large Banana mashed
- 3/4 Cup Granulated Sugar
- 1/2 Cup Salted Butter melted and cooled slightly
- 2 Large Eggs at room temperature
- 1/2 teaspoon Vanilla Extract
- 1 Cup Fresh Strawberries chopped
Instructions
- Preheat oven to 375 degrees.
- Line 12 muffin cups with paper baking cups, or spray lightly with non stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a medium bowl combine the mashed banana, sugar ,melted butter, eggs, and vanilla.
- Add wet ingredients to dry and gently fold together until just combined.
- Fold in strawberries.
- Divide batter evenly, about 3/4 full, between prepared muffin tins.
- Bake for 15-18 minutes, until toothpick inserted in center comes out clean.
- Remove from pan immediately to finish cooling.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this recipe to be spot on for measurements, baking time, and results! The muffins were light and slightly spongy with great flavor. I will be looking at The Salty Marshmallow for more recipes in the future!
have made these twice. They are very good
Thank you, Ferrel! Glad you enjoy them!
I made one batch of these. Now I want to make banana pecan. Can I just substitute the pecans instead of strawberries?