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Strawberry banana bread muffins

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Strawberry banana bread muffins – I made these recently because I had too many strawberries and needed a delicious and easy recipe to use them up. I reincarnated my favorite, time-tested banana bread recipe to make it into muffins, and it worked perfectly!

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They came out delicious. A favorite family breakfast! For 12 muffins I used only 1/3 cup butter and 1/3 cup Greek yogurt, which creates a nice, rich texture, and makes these muffins healthier and lower in saturated fats.

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Because strawberries tend to make desserts very moist, I like to store these muffins covered and refrigerated. When refrigerated, these can last 2 weeks and still taste fresh like you just made them.

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I’ve had way too many ripe bananas lately, too. In fact, so many – that I started freezing them.

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Now, I like using frozen bananas for baking better than fresh ones.

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Here is how to freeze bananas: peel the skin, wrap 2 peeled bananas air-tight in plastic and freeze. Why 2 bananas? It’s a common quantity required for recipes, such as this one.

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When it’s time to use bananas, you just take a package of 2 frozen bananas, let them thaw (or thaw in microwave), and then mix in with the other ingredients.

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Because bananas have been frozen, when thawed they become very soft (almost watery) and even more sweet – perfect for baking desserts.

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I’ve enjoyed these strawberry banana bread muffins (made with frozen and then thawed bananas) tremendously, and I hope you will too.

Strawberry banana bread muffins

Strawberry banana bread muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 regular size muffins. Use one regular size muffin pan (12 muffins)

Strawberry banana bread muffins


  • 2 ripe bananas, smashed
  • 1/3 cup Greek yogurt
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 and 1/2 cups all-purpose flour
  • 1 cup sliced strawberries


  1. Preheat the oven to 350 F.
  2. In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
  3. Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.
  4. Grease a regular size 12-cup muffin pan with a non-stick spray. Pour the batter evenly into each cup, about 3/4 full. Bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Cool on rack. Remove muffins from pan and slice to serve.
  5. Storage tip:
  6. These are best stored refrigerated


Adapted from Simply Recipes




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{ 32 comments… add one }
  • Valya of valyastasteofhome.com says July 23, 2014, 12:33 am

    Yummy! This looks good to have with a cup of cold milk! 🙂

  • [email protected] Riffs July 23, 2014, 2:53 pm

    Who can resist a fresh muffin? I don’t often use strawberries in muffins, but should. Love the idea of combining them with banana! Really good stuff — thanks.

  • Matt @ Runner Savvy July 23, 2014, 8:00 pm


  • Elaine July 24, 2014, 2:21 am

    I have just had my lunch but still drooling, imaging the sweet and slightly sour taste. Ps, the golden brown color is so appealing.

  • Monica July 25, 2014, 8:58 am

    These super-moist muffins look terrific! Strawberries in muffins is unusual but with the banana bread combination, it’s even more unique.

  • Kevin | keviniscooking July 25, 2014, 4:12 pm

    These look so moist and at the same time dense with muffin goodness. The dotted strawberries throughout and golden, crispy edges have my mouth watering. Nice job!

  • [email protected]'s Recipes July 26, 2014, 2:25 pm

    These muffins look very moist and tasty, Julia. I like the combo of banana and strawberry.

  • Erica August 14, 2014, 12:00 am

    I tried this recipe tonight and it is so delicious! Thanks for sharing!

    • Julia August 19, 2014, 2:36 pm

      Erica, I am glad you enjoyed it!

  • Barb August 27, 2014, 1:47 pm

    These muffins are delicious….made them this morning and they turned out really moist….will definetly make them again. Do they really only have 140 calories per muffin? Love them!

    • Julia September 5, 2014, 2:44 pm

      Barb, thank you – so glad you liked the muffins! I don’t know if these muffins are 140 calories per each – that’s another plugin I need to find for my site. Here is a good calorie count website, where you just copy and paste the ingredient list:


  • Barb August 27, 2014, 1:52 pm

    Moist and delicious muffins…….and I forgot to mention in my last comment that I only used 1/2 cup of sugar and I had small banana’s so I used 3.

    • Julia September 5, 2014, 2:46 pm

      You know, in this banana muffin recipe I would be fine with 1/2 cup sugar too! Banana breads are so flavorful to begin with. Recently I also discovered the trick that if I freeze the ripe bananas (peeled and air-tightly wrapped), and then thaw them for baking – they are sweeter too, after being frozen!

  • Elise September 3, 2014, 1:05 am

    Those look great! I love the idea of adding strawberries to the banana bread base. Brilliant!

    • Julia September 4, 2014, 2:36 pm

      Elise, thank you so much for commenting on my post! And thank you for this wonderful banana bread recipe that I use all the time – it’s easy and so delicious! 🙂

  • Barb September 6, 2014, 9:37 am

    My muffins are in the oven…followed the recipe except I only used 1/2 cup of sugar and this time I used fresh bananas. I have made them 3 or 4 times since I found your recipe, each time adjusting the ingredients oh so slightly.
    Thanks for the recipe…will definetly make them again.

    • Julia September 8, 2014, 2:53 pm

      Barb, so glad you are again enjoying this recipe! I often reduce sugar too for banana breads or banana bread muffins, especially if bananas are very ripe and super mushy.

  • Elisa September 25, 2014, 6:58 pm

    I added up the kcals for all the ingredients and divided by how many muffins it yielded and came up with 150.3 kcal per muffin… this is the second time I have made these and my husband, my toddler and I really like them!

    • Julia September 30, 2014, 3:20 pm

      Hi, Elisa! Thank you for the calorie count! So glad your family enjoys them!

  • Gaby February 15, 2015, 3:48 pm

    These are amazing, they are moist (so moist) and so so easy to make. I will definitely make them again. I substituted strawberries for raspberries (since that’s what I had in the fridge) and sprinkled brown sugar on my mashed bananas (I was worried they weren’t quite ripe enough), I also added pecans to a few.

  • Michelle February 26, 2015, 7:16 pm

    I’m baking these now. I love strawberries my husband hates them. Has anyone tried this with blueberries?

  • brittany March 14, 2015, 9:01 pm

    If I were to make this into a loaf bread about how long should I cook it for?

  • Brittany April 2, 2015, 8:27 am

    I can’t speak highly enough about these muffins. They were awesome, and turned out perfectly. And two even better parts- I didn’t feel bad giving them to my one year old and my husband wolfed four down in one sitting. Seriously, LOVE!

  • Dee May 18, 2015, 10:54 am

    Hi, Julia. This recipe is fantastic. I made a batch Saturday morning and they were all gone by the end of the day. (Okay, I admit I ate three of them.) I did cut the sugar to 1/2 cup and then I used strawberry banana greek yogurt. Delicious!

  • Danielle June 4, 2015, 4:30 pm

    Can these be made without Greek yogurt? I’m looking for something to whip up for my kids tonight and I’m unable to make a trip to the store. Thanks!

    • KristIne July 30, 2017, 3:58 pm

      Hi Danielle. Did you make these without the yogurt? I as well do not have yogurt at home.

  • Jocelyn June 16, 2015, 9:24 am

    Delicious! For those wondering, I made this as a loaf. I have one of those small ovens that doesn’t fit a regular muffin pan or cookie sheet size. It’s also potentially less powerful, so just use this as a guideline. I checked the loaf at 20 minutes and it was completely uncooked. I added another 20 minutes and checked. At this point it was still doughy on the inside but the top was perfect. I tented it with foil and let it go another ten minutes. Perfect! So that was 50 minutes total, tenting the last 10 minutes. Hope this helps!

  • Lupe December 23, 2015, 1:55 am

    How would this taste with frozen strawberries?

    • Debb April 3, 2016, 8:52 pm

      I made these today with frozen Strawberries! They are fabulous! I thawed the berries, drained the juices and mixed them with a bit of the flour (so they don’t plop in the mix) that is used in the recipe! I will definetly be making them again and again…super moist, healthy and easy to make!!

  • Serena December 29, 2016, 1:42 pm

    My first time comment on any blog, I just have to give major kudos from my family. Today is my daughter’s 10th birthday and this was her breakfast request. These don’t last long here in my house, we all love them and have made them many times and will make them many more. Thank you!

    • Julia January 2, 2017, 11:27 pm

      Serena, thank you so much for such a nice, sweet comment! So glad to hear your family enjoys these muffins! 🙂

  • Maureen April 12, 2017, 9:51 pm

    Do we need to add baking powder to the recipe. I will be attempting to make a gluten free egg free and dairy free muffin using your recipe any help would be appreciated.

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