Strawberry banana bread muffins are a fun & delicious treat for kids. They are a wonderful combination of ripe bananas and sweet strawberries. This recipe takes one of our great banana bread recipes and converts it into wonderful fruit-filled muffins. Your family will love the taste of these strawberry & banana snacks… and you will love how easy they are to make.
Delicious Strawberry Banana Bread Muffins Straight from the Oven
FYI – This is the “muffin version” of our delicious Strawberry Banana Bread. Our muffin recipe should take you only 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked muffin recipe. It is not made with a bread machine. You will also find a printable and “pin-able” recipe at the bottom of this page.
Ingredients – Strawberry Banana Bread Muffins Recipe
- 8 Tablespoons – Unsalted Butter (softened)
- 2 – Large Eggs
- 2 – Bananas (ripe & large sized)
- 2 Cups – Flour (all purpose flour)
- 1 Cup – White Granulated Sugar
- 1 Teaspoon – Vanilla Extract
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Baking Powder (aluminum free)
- 1/2 Teaspoon – Salt
- 1 1/2 Cups – Strawberries (diced into small chunks)
Servings – Roughly 18-24 standard muffins (non-jumbo muffins)
- Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.
Pour Batter into Muffin Trays, Add Sliced Strawberries on Top & Bake
Instructions – Strawberry Banana Bread Muffins Recipe
- Preheat oven to 350 degrees F.
- Mash bananas with a fork.
- Wash strawberries & remove any leaves. Cut the strawberries into small chunks.
- Soften butter in a microwave.
- Stir eggs, bananas and butter together.
- Mix in remaining ingredients (except the strawberries). Stir until the batter is fully mixed.
- Add the strawberries to the batter. Stir in strawberries & make sure the strawberries are evenly spread throughout the batter. Don’t over mix as the strawberries will be easy to break.
- Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
- Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
- Optional (for decorative purposes) – Place some thin strawberry slices on top of the batter in each muffin cup before placing into the oven.
- Place muffin trays into the oven.
- Bake muffins for 25-30 minutes or until golden brown.
- Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
- Allow the muffins to cool for 5 minutes within the muffin trays.
- Remove the muffins and place them on a cooling rack in order to completely cool.
If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Banana Bread, https://en.wikipedia.org/wiki/Banana_bread
- Wikipedia, Muffin, https://en.wikipedia.org/wiki/Muffin
- Wikipedia, Strawberry, https://en.wikipedia.org/wiki/Strawberry
Tips – Easy Strawberry Banana Muffins
- The tips below are designed to help muffin “novices” and/or people with limited baking experience.
- Try to use fresh & organic strawberries if you can. Organic fruit & vegetables are usually much less exposed to potentially harmful pesticides.
- Optional – Cut some strawberries into slices and add a thin slice to the top of the batter in each muffin cup before placing the muffin tray in the oven. This will help to make your strawberry banana muffins stand out “visually” after they have been baked.
- Use RIPE bananas for improved taste. Ripe bananas are soft and usually yellow with small black spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
- Make sure to use 2 large bananas for this recipe (unlike our classic banana bread muffin recipe which uses 3 large bananas). The strawberries add extra moisture to this muffin recipe and thus you do not need 3 large bananas. In addition, the strawberry chunks add more moisture “variability” to this muffin recipe because the strawberry juice is not trapped in a nice round berry “shell” (i.e. blueberries).
- In case, you like to use cups versus banana “sizes”… 2 large-sized bananas equal roughly 1 to 1 1/8 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours! If you need to convert other ingredient measurements (i.e. cups to tablespoons), you should visit our baking volume calculator & conversion table.
- There are a variety of ways to pour the batter into the muffin tray. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
- Use paper baking cups (liners) if you want to easily extract the strawberry banana muffins from the muffin tray. Paper baking cups also result in less mess on your fingers when removing the muffins.
- For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo strawberry banana bread muffins.
- If you have a problem with a muffin recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your strawberry banana muffins.
- For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes or Banana Bread Recipes sections.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Related Recipes
- Blueberry Banana Bread
- Blueberry Banana Muffins
- Cranberry Banana Muffins
- No Butter Banana Muffins
- Pumpkin Banana Muffins
- Walnut Banana Bread Muffins
Strawberry Banana Bread Muffins Recipe
Strawberry banana muffins are a fun & delicious treat for kids. They are a wonderful combination of ripe bananas and sweet strawberries.
Servings: 24 Muffins
Calories: 121kcal
Ingredients
- 8 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 2 Bananas (ripe & large sized)
- 2 Cups Flour (all purpose flour)
- 1 Cup White Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (aluminum free)
- 1/2 Teaspoon Salt
- 1 1/2 Cups Strawberries (diced into small chunks)
Instructions
- Preheat oven to 350 degrees F.
- Mash bananas with a fork.
- Wash strawberries & remove any leaves. Cut the strawberries into small chunks.
- Soften butter in a microwave.
- Stir eggs, bananas and butter together.
- Mix in remaining ingredients (except the strawberries). Stir until the batter is fully mixed.
- Add the strawberries to the batter. Stir in strawberries & make sure the strawberries are evenly spread throughout the batter. Don't over mix as the strawberries will be easy to break.
- Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
- Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
- Optional (for decorative purposes) - Place some thin strawberry slices on top of the batter in each muffin cup before placing into the oven.
- Place muffin trays into the oven.
- Bake muffins for 25-30 minutes or until golden brown.
- Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
- Allow the muffins to cool for 5 minutes within the muffin trays.
- Remove the muffins and place them on a cooling rack in order to completely cool.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Muffin | Calories: 121kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 67mg | Fiber: 1g | Sugar: 10g | Vitamin A: 144IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!