Light and moist muffins are loaded with fresh strawberries and bananas in every bite.
Filled with fresh strawberries, creamy ripe bananas, and oats, these homemade muffins are worth waking up to.
These are the Best Strawberry Banana Muffins Because…
- Strawberry banana muffins are a super easy recipe made with simple, wholesome ingredients that are likely already on hand.
- Use up leftover bananas and mix and match the berries to create a new recipe every time!
- Serve for breakfast with a side of bacon and a yogurt bowl, or an after-school or post-workout snack. They’re great as a single-portioned dessert when warmed up with a drizzle of spicy chocolate sauce.
Ingredients and Variations
Strawberries: Fresh strawberries work best in this recipe but frozen berries will also work once they are thawed and finely diced.
Bananas: Old bananas make the best baked muffins and breads while adding structure and natural sweetness. No ripe bananas? Ripen them quickly by baking them whole in a 350°F oven until blackened (about 15 minutes). Allow to cool before handling (this is a great step to do the day before).
Oats: Look for old-fashioned oats since they are less processed and will result in a chewier bite, although any style of oatmeal will work.
Muffin Batter: Use whole wheat or a 1:1 ratio of whole wheat and white flour for a healthier muffin (they’ll be only a little denser, but still delicious). Use your favorite gluten-free and sugar-free sweeteners if desired, simply follow the package conversions if necessary.
Variations
The sky is the limit for mixing and matching in this muffin recipe! Switch out strawberries for blueberries, chopped apples, or dried cranberries. Coconut, chopped nuts, or a spoonful of chia, flax, or hemp seeds will add a boost of nutrients without altering the flavor – great for picky eaters!
How to Make Strawberry Banana Muffins
Light and moist muffins are loaded with fresh strawberries and bananas in every bite!
- Beat softened butter and sugar together before adding egg, vanilla, and bananas.
- Add dry ingredients and mix the batter until just combined.
- Fold in strawberries and divide the batter into prepared muffin wells.
- Bake and cool as directed in recipe below.
Best Way to Store Muffins
- Keep strawberry banana muffins in a covered container at room temperature for up to 3 days.
- Freeze cooled muffins on a baking sheet, then transfer to a zippered bag. This will prevent them from sticking together. Alternately, wrap each individually with plastic wrap before placing in the zippered bag. Freeze muffins for up to two months.
- Pop one or two out of the freezer and into a backpack or briefcase and they’ll be thawed just in time for a mid-morning snack!
More Banana Muffins
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Strawberry Banana Muffins
Ingredients
- ¼ cup unsalted butter
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 ripe bananas mashed
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup old fashioned oats
- 5 small strawberries diced
Instructions
- Preheat oven to 350°F. Line muffin tin with paper liners (or grease).
- In the bowl of a stand mixer, or a large bowl with a hand mixer, beat butter and sugar together until fluffy and light in color. Add the egg and vanilla and mix for 1 minute. Add in bananas and mix for 1-2 minutes, until well combined.
- Sift flour, baking powder, baking soda, and salt into the bowl, and mix briefly, until just combined.
- Fold in oats and strawberries.
- Divide batter evenly between muffin wells (using a cookie scoop).
- Bake for 18-20 minutes, or until a toothpick stuck in the center comes out clean.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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