There’s something quietly magical about the way overripe bananas and juicy strawberries can turn a simple batter into something soft, fragrant, and wonderfully comforting. These Strawberry Banana Muffins became a staple in my kitchen during one hectic exam week, when I needed a quick, grab-and-go breakfast that still felt like a small treat.
These muffins are naturally sweet, incredibly soft, and come together in minutes using everyday ingredients you likely already have at home. The best part? They’re lower in refined sugar if you use maple syrup, and filled with real fruit—making them a nutritious choice for both kids and adults.
Bananas are rich in resistant starch, which can aid digestion and help with weight management—perfect for anyone trying to balance health and indulgence. Each bite bursts with the sweetness of strawberries, the richness of bananas, and a hint of vanilla—all wrapped in a golden, lightly crisp muffin top. No mixer required—just a bowl, a whisk, and 30 minutes.
Enjoy them with a fruit salad for a light brunch or pair with a chocolate peanut butter smoothie for a wholesome snack. These muffins are loved not only for their flavour but also for their simplicity, minimal prep time, and versatility.
So go ahead—bake a batch. You might be surprised how quickly they disappear!
Why These Muffins Are a Favourite in My Kitchen
Here’s why these Strawberry Banana Muffins have become part of my weekly baking routine—and why you’ll love them too:
- Overripe bananas = the perfect excuse to bake:
What started as a way to save browning bananas has now become a delicious ritual. I actually look forward to finding those speckled bananas just so I can make these! - Loved by kids (and adults with a sweet tooth):
My nephew loves his with mini chocolate chips instead of raisins. They’re fruity, fun, and feel indulgent without being too sugary. - One bowl, zero stress:
Everything comes together in a single bowl. Less mess, faster cleanup—perfect for busy mornings. - Naturally sweetened with maple syrup:
I often replace refined sugar with maple syrup. It adds a gentle sweetness and keeps the muffins moist and flavourful. - Guilt-free snacking:
When I’m cutting back on sugar, these muffins still feel like a treat—sweet enough to satisfy cravings, yet light and wholesome.
Authentic Strawberry Banana Muffins Recipe
These muffins are soft, fruity, and perfectly sweet—an ideal snack or breakfast for the whole family.
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 muffins
Total Time: 30 minutes
Calories: 203 kcal
Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Muffin pan
- Paper liners (optional)
- Oven
Ingredients
- ¼ cup (56 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar or maple syrup
- 1 large egg
- 2 small ripe bananas, mashed
- ½ teaspoon pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 small strawberries, finely chopped
- ¼ cup (40 g) chopped raisins (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a muffin pan with paper liners.
- In a mixing bowl, mash the ripe bananas.
- Add softened butter, sugar or maple syrup, egg, and vanilla. Mix until smooth.
- Stir in flour, baking powder, baking soda, and salt—mix gently until just combined.
- Fold in chopped strawberries and raisins (if using).
- Divide the batter evenly among muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool on a wire rack and enjoy warm or at room temperature.
Nutrition Information
| Nutrient | Value |
| Calories | 203 kcal |
| Carbohydrates | 34 g |
| Protein | 3 g |
| Fat | 7 g |
| Sugar | 16 g |
| Sodium | 119 mg |
Tips from My Kitchen
- Use very ripe bananas:
The darker the peel, the sweeter and more flavourful your muffins will be. Soft, speckled bananas are perfect. - Chop strawberries finely and pat them dry:
Too much moisture can make the muffins soggy, so blot the pieces with a paper towel before adding them in. - Let the batter rest for 5–10 minutes:
This helps the flour absorb moisture, giving your muffins a softer texture and a beautiful dome. - Don’t overmix after adding the flour:
A few small lumps are fine—they help keep the muffins tender. - Top with extra strawberry bits:
Adds a bakery-style look and a juicy pop of colour on top. - Bake in the centre of the oven:
For even baking, rotate the tray halfway through if you’re using multiple racks.
Quick Questions
1. Can I use frozen strawberries instead of fresh?
Yes! Just thaw and drain them properly before use to avoid excess moisture.
2. Can I make these muffins gluten-free?
Absolutely—replace all-purpose flour with a 1:1 gluten-free baking blend.
3. How do I store these muffins?
Keep them in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
4. Can I freeze strawberry banana muffins?
Yes, they freeze very well. Wrap each muffin individually and store in a ziplock bag for up to 2 months. Reheat in a microwave or let thaw overnight.
5. What can I use instead of raisins?
Try chopped walnuts, mini chocolate chips, or shredded coconut for extra flavour.
6. Can I bake this recipe as a loaf?
Definitely. Pour the batter into a greased loaf pan and bake at 180°C (350°F) for 40–50 minutes, or until a toothpick inserted in the centre comes out clean.