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 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.
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.
Strawberry banana bread muffins
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
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
Nutrition
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.
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.
I’m so glad you loved the muffins enough to make them twice! 🙂 And thank you for your feedbak about baking times!
Question-can I substitute applesauce in place of the egg? If so, how much applesauce should I use?
My grandson has anaphylaxis to eggs!
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!
Question please. When you thaw the bananas there is liquid. Do you discard the liquid?
Yes, discard the watery liquid from the bananas.
Julia,
These muffins were delicious and made a wonderful Sunday morning treat.
I am so happy to hear that, Miki! 🙂
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.
I made it this time with frozen cranberries. It's the season!. I used monkfruit sweetener instead of sugar. They turned out great.
Hi Judy! I love that you made it with fresh cranberries! Sounds amazing!
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?
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).
These muffins were delicious! Very moist and flavor filled.
So happy you enjoyed them!!
Hey what can I use instead of yogurt ?
You can use sour cream, kefir, or buttermilk.
What could we as a substitute for the sugar? Thanks - looks yummy!
Sally, Are you talking about zero-sugar sweeteners, like monkfruit? If using monkfruit sweetener, I would use 1/2 cup instead of 1 cup.
If I'm using a 6 muffin pan, how long should I bake them for?
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
Thank you for posting this recipe for the strawberry banana bread muffins! My kids loved them and they are SO very picky!
So glad this recipe was a success, Leanne!
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.
Thank you, Angela, glad you loved this recipe and thank you for your review! 🙂
Can you use frozen strawberries in this recipe?
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.
How much applesauce did you use?
Do you recommend using salted or unsalted butter? Thank you!
I always use salted butter!
Hi there love your recipes, do you mean plain Greek yogurt or would vanilla work thank you
Diane, you can use either!