Strawberry Banana Bread Muffins
Moist, Fruity, and Absolutely Irresistible!
If you’re a fan of banana bread and fresh strawberries, this recipe is going to become your new favorite! These strawberry banana bread muffins are soft, tender, and bursting with fruity flavor in every bite. They’re perfect for breakfast on the go, a lunchbox treat, a picnic dessert, or an afternoon snack with tea.
With just 15 minutes of prep time and 20 minutes in the oven, these muffins are a quick, one-bowl treat that looks as good as it tastes.
Why You’ll Love These Muffins:
- Quick & Easy: One bowl, simple ingredients, and ready in just over half an hour.
- Moist Texture: Thanks to ripe bananas, Greek yogurt, and melted butter.
- Naturally Sweet: Sweet strawberries balance perfectly with the richness of banana.
- Perfectly Portable: Ideal for school lunches, meal prepping, or family picnics.
Ingredients
Yields: 12 regular-size muffins
- 2 ripe bananas, mashed
- ⅓ cup Greek yogurt (plain or vanilla)
- ⅓ cup butter, melted
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. - Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, Greek yogurt, melted butter, sugar, egg, and vanilla extract. Whisk until smooth and well-blended. - Add the Dry Ingredients:
Sprinkle the baking soda and salt over the wet ingredients. Add the flour and stir gently until just combined—do not overmix. - Fold in the Strawberries:
Gently fold the chopped strawberries into the batter using a spatula. The batter should be thick and lumpy. - Fill the Muffin Cups:
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. - Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool & Enjoy:
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Muffins:
- Use ripe bananas for maximum flavor and natural sweetness.
- Don’t overmix the batter—this keeps the muffins light and tender.
- Chop strawberries finely to avoid soggy pockets in the muffins.
- These are delicious warm, but the flavors intensify after they cool.
Storage:
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 2 months—just thaw at room temperature or microwave for 20 seconds before serving.
Variations:
- Add ½ cup of mini chocolate chips or white chocolate chunks for an indulgent twist.
- Use whole wheat flour for a slightly denser, healthier version.
- Mix in ¼ cup of chopped nuts like walnuts or pecans for crunch.