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    Strawberry Banana Bread Muffins

    By Julia | Updated: May 20, 2025 | Published: Jul 23, 2014 | 72 Comments

    75.8K shares
    • Facebook930
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Combine strawberries and banana bread into muffins to produce an ultimate breakfast and dessert recipe that is easy to make, easy to store, and everybody loves this! These strawberry muffins are made with very ripe mashed bananas and Greek yogurt to create the most fluffy and light texture. 15 minutes to make the muffin batter, and 20 minutes to bake.  Easy, quick, delicious!

    Strawberry Banana Bread muffins on a white plate

     

    I made these strawberry muffins 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 strawberry banana muffins, and it worked perfectly!

    strawberry banana bread muffins on a plate

    Why make these strawberry banana muffins

    • So easy! You don't even need a mixer! Just mix the muffin batter with the wooden fork or spoon.
    • The recipe does not use much butter. For 12 muffins I used only ⅓ cup butter and ⅓ cup Greek yogurt, which creates a nice, rich texture, and makes these muffins healthier and lower in saturated fats.
    • Use Greek yogurt. Greek yogurt replaces the need for more butter and creates an amazing fluffy and light texture.
    • Strawberries provide even more softness to the texture and so much flavor to these banana bread muffins.

    These strawberry banana bread muffins are fantastic for breakfast or to pack for lunch or picnic.  Just place each muffin in a small plastic bag or wrap it tightly in a plastic wrap and add it to your lunch box.

    strawberry banana bread muffins in a muffin baking pan

    Tips for storing

    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.

    strawberry banana bread muffins on a plate

    I've had way too many ripe bananas lately, too. In fact, so many - that I started freezing them. Now, I like using frozen bananas for baking better than fresh ones. Below are my tips on how to properly freeze the bananas.

    How to freeze bananas

    • Peel the skin.
    • Wrap 2 peeled bananas air-tight in plastic wrap and freeze. Why 2 bananas? It's a common quantity required for recipes, such as this one.
    • When it's time to use bananas, you just take a package of 2 frozen bananas, let them thaw on the counter (or thaw in microwave), and then mix in with the other ingredients.
    • Because bananas have been frozen, when thawed they become very soft (almost watery) and even more sweet - perfect for baking desserts.

    3 strawberry banana bread muffins stacked on top of each other on a white plate

    strawberry banana bread muffins in a muffin pan

    Other strawberry desserts

    The below recipes also make great breakfast, brunch, or snack to pack for school/work.  They are all super easy to make.

    • Strawberry Chocolate Chip Cake made in a springform pan.
    • Strawberry Cream Cheese Cookies - soft and packed with strawberries.
    • Strawberry Almond Blondies - delicious berry bars perfect for breakfast and dessert.
    strawberry banana bread muffins
    4.93 from 28 votes

    Strawberry banana bread muffins

    Combining my 2 favorite foods (strawberries and banana bread) into one.  These strawberry banana muffins are great for breakfast, lunch, snack, picnics.  15 minutes to make the muffin batter, and 20 minutes to bake.  Easy, quick, delicious! 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 regular size muffins. Use one regular size muffin pan (12 muffins)
    Calories per serving 181 kcal
    Author: Julia

    Ingredients

    • 2 bananas , ripe, smashed
    • ⅓ cup Greek yogurt
    • ⅓ cup butter melted
    • ¾ cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • pinch of salt
    • 1 ½ cups all-purpose flour
    • 1 cup strawberries , sliced
    US Customary - Metric
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    Instructions 

    • Preheat the oven to 350 F.
    • 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.
    • Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.
    • Grease a regular size 12-cup muffin pan with a non-stick spray. Pour the batter evenly into each cup, about ¾ 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.
    • Storage tip: These are best stored refrigerated.

    Notes

    Adapted from Simply Recipes

    Nutrition

    Nutrition Information
    Strawberry banana bread muffins
    Amount per Serving
    Calories
    181
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    27
    mg
    9
    %
    Sodium
     
    144
    mg
    6
    %
    Potassium
     
    118
    mg
    3
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    190
    IU
    4
    %
    Vitamin C
     
    8.7
    mg
    11
    %
    Calcium
     
    15
    mg
    2
    %
    Iron
     
    0.9
    mg
    5
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword strawberry banana muffins, strawberry muffins
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    75.8K shares
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    Reader Interactions

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      Recipe Rating




    1. Anne Marie Beaton

      July 03, 2025 at 8:47 am

      Made these twice now and the recipe is a keeper. Easy, quick to make. Moist and keeps well in the fridge or freezer. The only thing I question is cooking time. My muffins took at least 25 minutes and up to 30 to bake not the 20 minutes listed in the recipe.

      Reply
      • Julia

        July 04, 2025 at 1:01 pm

        I’m so glad you loved the muffins enough to make them twice! 🙂 And thank you for your feedbak about baking times!

        Reply
    2. Sue B

      June 03, 2025 at 8:19 am

      Question-can I substitute applesauce in place of the egg? If so, how much applesauce should I use?
      My grandson has anaphylaxis to eggs!

      Reply
      • Julia

        June 12, 2025 at 8:45 pm

        You could use these 2 egg alternatives (if they are safe for your grandson):

        1) The so-called Flaxseed Egg: 
Combine 3 tablespoons of water and 1 tablespoon ground flaxseed in a small bowl. Mix.
Let it sit for 5 or 10 minuts until thickened. This should work just fine instead of 1 egg in a simple baking recipe.

        2) Baking soda + apple cider vinegar
:
        simply add 1/2 teaspoon of baking soda to the dry ingredients. And after you mix all wet ingredients, add 1 tablespoon of apple cider vinegar or 1 tablespoon of lemon juice to the wet ingredients, mix fast and then combine dry ingredients with wet as per recipe. That will help lift the cake and make it light and fluffy without an egg!

        Reply
    3. Wanda

      May 20, 2025 at 8:01 pm

      Question please. When you thaw the bananas there is liquid. Do you discard the liquid?

      Reply
      • Julia

        May 25, 2025 at 1:21 pm

        Yes, discard the watery liquid from the bananas.

        Reply
    4. Miki

      April 13, 2025 at 11:04 am

      Julia,
      These muffins were delicious and made a wonderful Sunday morning treat.

      Reply
      • Julia

        April 13, 2025 at 7:52 pm

        I am so happy to hear that, Miki! 🙂

        Reply
    5. Brenda Hedrick

      December 09, 2024 at 12:31 pm

      Loved these muffins. I did not have any Greek yogurt and used sour cream instead. Texture was nice and moist and flavor was spot on. Next time I might add more strawberries.

      Reply
    6. Judy

      November 02, 2024 at 2:22 pm

      I made it this time with frozen cranberries. It's the season!. I used monkfruit sweetener instead of sugar. They turned out great.

      Reply
      • Julia

        November 10, 2024 at 12:07 am

        Hi Judy! I love that you made it with fresh cranberries! Sounds amazing!

        Reply
    7. Michelle

      July 13, 2024 at 2:56 pm

      Hello,
      This recipe looks yummy! I would like to try adding nuts. Would you recommend walnuts and would the baking time need to be adjusted?

      Reply
      • Julia

        July 23, 2024 at 3:39 am

        I like the idea of adding walnuts or pecans. That would not change the baking time.
        I recommend toasting the nuts before adding them to the batter. Or, sprinkle them on top of the muffins before you bake them (no need to toast them in this case since they will toast as the muffin bakes).

        Reply
    8. M Saarloos

      July 10, 2024 at 11:39 am

      These muffins were delicious! Very moist and flavor filled.

      Reply
      • Julia

        July 23, 2024 at 4:10 am

        So happy you enjoyed them!!

        Reply
    9. Lisa Baranski

      June 19, 2024 at 12:24 pm

      Hey what can I use instead of yogurt ?

      Reply
      • Julia

        June 19, 2024 at 8:46 pm

        You can use sour cream, kefir, or buttermilk.

        Reply
    10. sally

      June 19, 2024 at 8:39 am

      What could we as a substitute for the sugar? Thanks - looks yummy!

      Reply
      • Julia

        June 19, 2024 at 8:48 pm

        Sally, Are you talking about zero-sugar sweeteners, like monkfruit? If using monkfruit sweetener, I would use 1/2 cup instead of 1 cup.

        Reply
    11. Elina Breslav

      May 22, 2024 at 12:27 pm

      If I'm using a 6 muffin pan, how long should I bake them for?

      Reply
      • Julia

        May 27, 2024 at 5:26 pm

        Hi Elina, if using a jumbo muffin pan, I would bake these for 5 minutes in the preheated oven at 425 F, and then reduce the heat to 350 F and bake for 25-30 minutes. See more details in this excellent recipe below:

        https://sallysbakingaddiction.com/sparkling-jumbo-blueberry-muffins-2/#tasty-recipes-76610

        Reply
    12. Leanne W

      May 20, 2024 at 4:04 pm

      Thank you for posting this recipe for the strawberry banana bread muffins! My kids loved them and they are SO very picky!

      Reply
      • Julia

        May 21, 2024 at 5:18 pm

        So glad this recipe was a success, Leanne!

        Reply
    13. Angela Brumbaugh

      May 17, 2024 at 2:40 pm

      These were very good and so easy. I omitted the melted butter and replaced it with unsweetened apple sauce, 1:1 ratio. I wasn't sure what would happen but they turned out very good and moist. I prefer muffins made in the pan without wrappers because it gives the outside more of a crust-like texture. I don't especially like cleaning the pan but it was worth it 🙂 I will use this recipe again.

      Reply
      • Julia

        May 17, 2024 at 11:23 pm

        Thank you, Angela, glad you loved this recipe and thank you for your review! 🙂

        Reply
      • Elaine Lichtenwald

        May 22, 2024 at 3:45 pm

        Can you use frozen strawberries in this recipe?

        Reply
        • Julia

          May 27, 2024 at 5:21 pm

          Yes, you can. But in case of frozen strawberries, I would thaw them first, and drain them of any liquid before adding them to the cake batter.

          Reply
      • Nicole Bason

        May 24, 2024 at 8:39 am

        How much applesauce did you use?

        Reply
    14. Stacey Segal

      October 30, 2021 at 9:26 am

      Do you recommend using salted or unsalted butter? Thank you!

      Reply
      • Julia

        October 30, 2021 at 5:10 pm

        I always use salted butter!

        Reply
      • Diane

        May 29, 2022 at 4:01 am

        Hi there love your recipes, do you mean plain Greek yogurt or would vanilla work thank you

        Reply
        • Julia

          August 22, 2022 at 9:34 pm

          Diane, you can use either!

          Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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