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!
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!
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 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.
- 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.
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.
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.
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.
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!
- 2 bananas , ripe, smashed
- 1/3 cup Greek yogurt
- 1/3 cup butter melted
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 cups all-purpose flour
- 1 cup strawberries , sliced
- 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 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.
Storage tip: These are best stored refrigerated.
Adapted from Simply Recipes
Just made these and they turned out great. I added extra strawberries + strawberries on top before baking so they turned out super soft and fall apart easily when eating them, but don’t care because they taste amazing! Also used super soft not melted butter, and that seemed to work itself out in the oven, so no troubles there. Highly recommend making these. I may try adding chopped walnuts next time for a little crunch, but either way these are yummmm and I would bake them again. Husband also gave these a 5/5 🙂
Thank you! So glad you liked these muffins! I liked the idea of adding chopped walnuts for crunch!
These look and sounds awesome!
Could i name the batter a couple of days ahead of time, and refrigerate? Thanks!
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.
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!
Serena, thank you so much for such a nice, sweet comment! So glad to hear your family enjoys these muffins! 🙂
How would this taste with frozen strawberries?
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!!