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Strawberry Banana Muffins

These maple-sweetened strawberry banana muffins are the perfect way to pack fresh fruit into your breakfast. They’re super fluffy and are a good excuse to have a dessert-like bite first thing in the morning.

Why This Strawberry Banana Muffins Recipe Works

Even non-morning people won’t be able to stay away from these fluffy strawberry banana breakfast muffins.

  • No processed sugars. Sweet bananas and maple syrup are the only sweeteners used for these simple muffins.
  • Dessert for breakfast. Who doesn’t love a freshly baked banana muffin with juicy strawberries?
  • Great for on-the-go. Grab them on your way out in the morning for a quick bite.
  • Freezer-friendly. They’re perfect for hectic weeks when you don’t want to worry about cooking in the morning.
Ingredients for strawberry banana muffins.

What You’ll Need

Creamy mashed bananas, smokey maple syrup, and a hint of vanilla get rid of the need to add any extra sugar. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

  • Bananas – Use up any browned bananas you have laying around.
  • Egg – Liquid eggs work for this.
  • Maple syrup – Agave nectar and raw honey are great swaps.
  • Coconut oil – Feel free to use corn, canola, or vegetable oil instead.
  • Vanilla extract – Use clear or pure extract (brown).
  • Cinnamon – Ground nutmeg works too.
  • All purpose flour – Avoid cake flour because it’ll make the muffins too airy and crumbly.
  • Baking soda – Sieve it if it’s lumpy.
  • Salt – Kosher salt is best.
  • Strawberries – Fresh or frozen (thawed and drained) are fine.

How to Make Strawberry Banana Muffins

It’s as easy as making box-mix muffins, but with real, fresh, and wholesome ingredients. Scroll to the bottom of the post for the full recipe card.

  • Prep the oven. Preheat the oven to 350F. Line a muffin tin with cupcake liners. Set it aside. You can also grease the tin with butter or cooking spray if you prefer.
  • Mix the wet ingredients. Combine the mashed bananas, maple syrup, egg, coconut oil, and vanilla extract in a large bowl until smooth. Make sure there are no streaks of egg yolk or white in the mixture.
  • Fold in the dry ingredients. Use a spatula to gently fold in the flour, cinnamon, salt, and baking soda until just-combined. Add the strawberries and mix gently without squashing them.
  • Fill the liners. Pour batter into each liner until it’s 3/4s full. Don’t add more because the muffins will over-flow in the oven.
  • Bake them. Pop the muffins into the oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  • Serve. Remove them from the oven. Let the muffins cool for 5 minutes and carefully transfer them to a cooling rack. Serve and enjoy!
Halved strawberry banana muffins.

Tips & Variations

There are enough variations of these golden, fruity muffins to make your kitchen smell like a bakery every week.

  • Use add-ins. Stir 1/2 cup chopped pecans, almonds, shredded coconut, or dried cranberries into the dry ingredients for more flavor and texture.
  • Drain well. If you use frozen strawberries, you need to make sure they’re fully thawed and well drained. I also like to pat them dry with a clean kitchen towel. Any excess moisture that’s released into the batter affects the muffins’ baking time and texture.
  • Add a drizzle. Once out of the oven, drizzle the muffins with almond butter, peanut butter, chocolate syrup, or a simple vanilla glaze for more sweetness.
  • Make them chocolatey. Add 1-2 tablespoons unsweetened cocoa powder into the dry ingredients for a dessert-like breakfast.
  • Add berries. Mix 1/4 cup fresh blueberries, raspberries, or blackberries into the batter for a berry variation of this recipe.
  • Pack some superfoods. Combine 1 tablespoon chia seeds and 1 tablespoon flax seeds into the batter for superfood-packed muffins.
  • Make mini loaves. Pour the batter into greased mini loaf pans and bake them for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Stay in the middle. Never bake muffins on the bottom oven rack. Doing so will burn the bottom of your muffins while leaving the center raw. Always bake in the middle rack.

Proper Storage

Always let your baked goods cool completely before storing.

  • Fridge: Place them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and chilis. Set it on the counter for 10-15 minutes before digging in.
  • Freezer: Wrap each muffin in plastic wrap twice. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them overnight in the fridge. Let them come down to room temperature before you eat them.

More Muffin Recipes To Try

 

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Landscape photo of strawberry banana muffins.

Strawberry Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

This fluffy strawberry banana muffins recipe is naturally sweetened with maple syrup for the perfect morning bite.


Ingredients

Scale
  • 4 bananas, mashed
  • 1 egg
  • 1/2 cup maple syrup
  • 4 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon cinnamon
  • 2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup strawberries, finely chopped

Instructions

  1. Preheat oven to 350°F. Line a 12-count muffin tin or two 6-count tins with a cupcake liner in each divot. 
  2. Place bananas into a large bowl. Use a fork to mash them until just very small lumps are left.
  3. Add maple syrup, egg, coconut oil and vanilla extract and use a fork to combine.
  4. Add flour, cinnamon, salt and baking soda. Use a spatula to mix until wet and dry ingredients are completely combined.
  5. Add in the strawberry and gently fold.
  6. Fill each divot in the muffin tin(s) 3/4 of the way full.
  7. Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a couple loose crumbs.
  8. Remove muffins from the oven and let them rest in the pan for 3-5 minutes, then transfer them to a cooling rack. You can enjoy them warm or cool them to room temperature.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 181
  • Sugar: 13 g
  • Sodium: 168 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Carbohydrates: 29 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 16 mg

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22 comments on “Strawberry Banana Muffins”

  1. Absolutely yum!
    Easy to make – don’t be put off if the batter seems a little thick when you mix it – it works out perfect.
    Keep well in the freezer too.






  2. I just made these and they were fantastic. My husband is a chef and is often hard to please but he gave these rave reviews. Only change I made was substituting canola oil for coconut oil. Next time I will add even more cinnamon and some pecans too. Thanks so much!

    1. Love the coconut oil switch I do it all the time, it gives a nice coconut flavor!

      So pumped that you and your chef husband enjoyed these, totally made my day Rachel! 🙂

  3. I love all your recipes! And so does my 1year old he is sooo fussy! But I have made the lemon bread and just made these muffins and he loves them! Not to mention they are healthy!






    1. Yeah!!! So awesome Nicole and major awesomeness on the fact that your 1 year old likes everything too! That can be tricky at times with their developing palates. 🙂

      You are so sweet, thank you for the dropping in to leave me a note. Made my day girl!

  4. Made these and they were awesome. So light and airy. I love how you could see the fruit. I used plain yogurt instead of vanilla to cut a bit more sugar out. I meant to add some walnuts – since i love walnuts with strawberries and bananas but they were left on the counter… lol… oops. Blogged about it here: http://stephaniesazkitchen.blogspot.com/2014/07/whole-wheat-banana-strawberry-muffins.html with a link back to your recipe. Definitely making this again! 5 minutes in the stand mixer, 20 minutes in the oven = super easy breakfast!






    1. Oh.. yeah! SO glad to hear it Stephanie. Yeah, this is definitely one of my favorite muffin recipes that I have made for the blog so you picked a good one to try out. Love the additions that you made. 🙂

  5. Well Happy Birthday to everyone 🙂
    I’m pinning these healthy muffins because I love whole grains and fruit.
    Thanks for sharing!

    1. haha.. thanks Julie! 🙂 And thank you for the pin, hope you enjoy those muffins as much as we did. 🙂

  6. Avatar photo
    Sarah@WholeAndHeavenlyOven

    I LOVE baking with white whole wheat flour! It makes the BEST baked goods, ever! And these muffins are calling out to me. I love a good banana muffin and obviously adding strawberries to the mix could never hurt! Strawberry season is the best isn’t it? 😉 I’d love at least 10 of these gorgeous muffins with my coffee this morning. Pinned!

    1. I know right!? I just started using it recently and love it! If I had more of these muffins left over I would totally share… but alas I ate them all. 🙂 thanks for the pin girl!

  7. Avatar photo
    Cindy @ Pick Fresh Foods

    April is our big birthday month. We go through did you get a card, I need to get a card all the time. It just gets crazier as the family grows. I have everything in a calendar, just too much to remember 😀
    These muffins look delicious! I love strawberry everything. I also love using greek yogurt and www flour in baked goods. They always come out great!

    1. Agreed and families definitely continue to get bigger! I’m just glad I have a small family otherwise we would really be in trouble! 🙂

      So glad you liked the muffins Cindy!

  8. I stopped at a local farm stand today that had strawberries (which is super early for Colorado). My kids will love these for breakfast! And if I haven’t missed it, hope you have a great birthday!

    1. Yeah, great way to use up those strawberries. And… soooo jealous that you have a farm stand near ya! Thank you on the birthday wishes sweet friend!

  9. Avatar photo
    Chris @ Shared Appetite

    Hahaha it’s funny you mention the birthday/holiday thing because my wife is always so amazed at how many birthdays and other parties that occur in my family. She doesn’t get it because her family is so tiny and far away from where we live. My family is ALL within the same county and we celebrate everything hahahaha.

    Strawberry banana is one of my fave combos ever! Love these.. Pinning!

    1. haha.. the more parties the better. Just hard to remember them all sometimes. 🙂 My husbands family is big too!

      Thanks for the pin Chris!