These Strawberry Banana Muffins are a deliciously healthy breakfast or snack where each bite is a burst of fruity flavor! Packed with whole grains and juicy strawberries that add a tart, sweet, jammy contrast to the creamy richness of the banana bread muffin batter. You will love them!
This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new, free recipes.
Why You’ll Love This Recipe
- Delightfully fluffy, moist, and a treat for the tastebuds!
- Healthy and wholesome with pops of fresh berries for some natural sweetness.
- Great recipe for toddlers, baby, kids and adults, too!
- Enjoy as a great breakfast, afternoon snack, or healthy dessert.
If you love strawberry recipes, be sure to check out Cheesecake Overnight Oats, Strawberry Cucumber Salad, Strawberry Popsicles Recipe, and Strawberry Chia Jam.
Recipe Ingredients
These banana and strawberry muffins require a short list of simple ingredients you probably already have in your pantry and fridge. We will need:
- white whole wheat flour – white whole wheat flour has all the fiber and nutrients of whole grains. You can use regular all-purpose flour or a combo of half whole wheat flour and half all-purpose flour. If you prefer a gluten-free muffin recipe, use my Almond Flour Banana Muffins recipe and sub in chopped strawberries for the chocolate chips.
- baking soda – for lift and golden brown color.
- sea salt – to enhance that strawberry flavor.
- ground cinnamon – ground cinnamon adds a heavenly background warmth that just can’t be beat.
- overripe bananas – use brown speckled, almost black bananas for the best flavor. Extra ripe bananas add to the overall sweetness and moisture of the muffins.
- pure maple syrup – maple syrup adds a rich sweetness, but you can use any liquid sweetener in its place such as honey or agave syrup. I found you really don’t need any added granulated sugar in this recipe, as long as you use super spotty bananas. If your bananas aren’t very ripe, feel free to add in up to 1/4 cup sugar.
- eggs – eggs add lift and structure. I have not tested this recipe with flax eggs, but I suppose it will work. However, please do not use a flax egg and gluten-free flour, as the muffin recipe will likely not turn out.
- oil – I prefer avocado oil or a light olive oil also works.
- vanilla extract – for an extra layer of floral sweetness.
- milk of choice – use whatever you have on hand, such as soy milk, oat milk, cashew milk, almond milk, or regular dairy milk. (I do not recommend protein milks, as they may affect how the muffins turn out.)
- strawberries – fresh strawberries impart a deliciously tart flavor and an extra boost of vitamin C. Make sure to chop them into small pieces first and then measure.
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Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Tips for Selecting Strawberries
When shopping for fresh strawberries at the grocery store, make sure to look for:
- Bright green caps and vibrant red color
- Glossy sheen and natural shine
- No signs of moldy, mushy, or bruised berries
You can check out CalGiant.com for more strawberry tips and recipes!
Fruit Preparation Tips
When mashing the banana, I like to use a plate and a fork (or potato masher) for easier mashing. Make sure to mash really well. You should need about 2 medium bananas or 3 smaller bananas to equal 1 cup mashed.
For the strawberries, I recommend cutting them somewhat smaller, but not diced. See the photo below for details. You’ll want to cut the strawberries first, then add to your measuring cup.
How to Make
These banana strawberry muffins are so easy to whip together and you’ll love the fruity combination. Here are the step-by-step instructions and photos:
Preheat Oven
Preheat oven to 375 degrees F and line muffin pan with paper liners or spray with cooking spray.
Combine Dry Ingredients
In a medium bowl, mix together whole wheat flour, baking soda, sea salt, and cinnamon.
Mix Wet Ingredients
In a large bowl, combine mashed banana with maple syrup and sugar, if using. Whisk in eggs and oil until combined, then stir in vanilla and milk.
Make Muffin Batter
Add half the flour mixture to the bowl of wet ingredients, stir a few times, then add remaining flour and strawberries. Fold in with a silicone spatula until just combined. Be careful not to overmix.
Bake
Spoon batter into the prepared muffin cups with an ice cream scoop, filling about 2/3 way full.
Bake muffins for 15-20 minutes, or until inserted toothpick in center comes out with no wet batter (a few moist crumbs are okay). Allow muffins to cool in the muffin pan for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Strawberry and banana muffins are a scrumptious treat that can be enjoyed any time of day. Some of my favorite ways include:
- Healthy Breakfast: Serve these muffins warm with salted butter, peanut butter, or almond butter with a hot cup of coffee or tea.
- Afternoon Snack: Enjoy as a pick-me-up or mid-day snack. Kiddos love these in their lunch box, too.
- Healthy Dessert: Make it an indulgent treat with some coconut whipped cream or Greek yogurt and extra sliced strawberries.
- Outdoor Fun: Bring these to your next gathering with friends, whether that’s a brunch, lunch, picnic, or BBQ.
Want my Top 5 Muffin Recipes?
How to Store, Freeze & Reheat
Leftover muffins will keep in an airtight container at room temperature for 3 days. For longer storage, keep them in the refrigerator for 5-6 days.
Freeze: Freeze muffins on a baking sheet for 3-4 hours. Then, transfer the now frozen muffins to a freezer bag and freeze for up to 3 months. Thaw to room temperature.
Reheat: Warm muffins in the microwave and slather with salted butter, peanut butter, or almond butter.
Recipe FAQs
Can I use frozen strawberries instead of fresh ones?
I do not recommend using frozen strawberries for this recipe, as it will add too much moisture to the batter. Even with thawing and draining, I still do not recommend frozen here. Best stick to fresh!
Why did my muffins turn out dense?
Over-mixing the batter will create dense muffins. Mix just until combined and make sure your baking soda is fresh, as this helps tenderize the muffins.
What is the best way to mash bananas for this recipe?
Mash the bananas in a large mixing bowl with a fork, potato masher, or your hands. For an even smoother texture, you can blend the bananas in a blender or food processor.
Can I make mini muffins?
Yes! Simply reduce the baking time to 10-12 minutes. Check the doneness by inserting a toothpick into the center of a muffin.
More Muffin Recipes You’ll Love:
If you make this Strawberry Banana Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Strawberry Banana Muffins
Ingredients
Dry Ingredients
- 1 ¾ cups white whole wheat flour, see notes
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 1 cup well-mashed extra-ripe banana, about 3 small-medium bananas
- ⅓ cup pure maple syrup
- 3 tablespoons granulated sugar, optional, see notes
- 2 large eggs
- ⅓ cup avocado oil, or light olive oil
- 2 teaspoons vanilla extract
- ⅓ cup milk of choice, soy, oat, cashew, almond, cow’s
- 1 cup chopped strawberries, chopped, then measured
Instructions
- Preheat oven to 375ºF and line muffin pan with paper liners, or spray with oil; set aside.
- Combine dry ingredients: In a medium bowl whisk together dry ingredients; set aside.
- Mix wet ingredients: In large bowl combine well-mashed banana with and sugar. Add eggs and oil, whisking until combined. Gently stir in vanilla and milk then slowly add in half of the flour. Stir a few times, then add remaining flour and strawberries. Fold in until just combined – careful not to over-mix.
- Bake: Evenly distribute batter into the prepared muffin pan, filling about ⅔ way full. Bake muffins for 15-20 minutes, or until inserted toothpick in center comes out with no wet batter (some crumb is okay). Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
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