These eggless strawberry banana muffins are soft, easy to bake, and full of fresh strawberry flavor, with yogurt giving them a tender crumb.
Strawberry banana muffins are one of those easy bakes that come together with simple ingredients and always turn out comforting. This eggless version uses yogurt as an egg substitute, while ripe bananas add natural sweetness and help create a soft, tender texture, along with bursts of fresh strawberry flavor.
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If you’ve made my eggless banana muffins before, this recipe builds on the same idea with the addition of juicy strawberries. The batter comes together quickly, making it a simple way to use up overripe bananas.
If you enjoy baking without eggs and want to make the most of fresh berries while they’re in season, try my vegan strawberry cupcakes or vegan blueberry muffins for more easy egg-free bakes.
Why You'll Love This Recipe?
- Soft and tender texture without eggs, with yogurt helping keep the muffins light
- Easy to bake and can be made as a one-bowl recipe
- A great way to use ripe bananas without making the usual banana bread
- Fresh strawberries add a fruity touch, especially when they’re in season
Ingredients & Substitutions
The image above shows the ingredients used in this recipe. Below are a few key ingredients along with helpful substitution ideas.
- Butter: This recipe uses melted butter for a richer flavor. You can replace it with oil if you prefer a slightly softer texture.
- Yogurt (Egg Substitute): Yogurt works well as an egg substitute in this recipe, giving the muffins a soft and tender crumb. You can also use a flax egg if you prefer another egg-free or vegan option.
- Strawberries: Use fresh strawberries for best results. Tossing them in flour helps prevent them from sinking—see how to hull strawberries for easy prep.
Step-by-Step Instructions
Step 1: Coat the chopped strawberries lightly with flour and set aside.
Step 2: Combine mashed banana, yogurt, melted butter, and vanilla in a bowl.
Step 3: Whisk until the mixture is smooth and well blended.
Step 4: In another bowl, mix together all the dry ingredients.
Step 5: Gently stir the strawberries into the dry ingredients.
Step 6: Pour the wet mixture into the dry ingredients.
Step 7: Mix gently until just combined. Do not overmix.
Step 8: Divide the batter evenly into lined muffin cups.
Step 9: Bake in a preheated oven until golden and set.
Step 10: Let the muffins cool before removing from the pan.
Recipe FAQs
Yes, you can make these muffins vegan by using oil instead of butter and replacing the yogurt with a flax egg. This swap works well and still gives a soft texture.
You can try using a gluten-free all-purpose baking mix in place of regular flour. While I haven’t tested this exact recipe that way, I’ve had good results using gluten-free blends in similar muffin recipes, like my gluten-free vegan banana muffins.
Yes, you can use other berries like blueberries or raspberries, or even chopped fruits like apples. Just keep the quantity similar and coat the fruit lightly in flour to prevent sinking.
More Banana Muffins You'll Love
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Recipe
Strawberry Banana Muffins Recipe
Ingredients
- ½ cup Melted Butter (oil works too)
- ½ cup Yogurt (Instead of 2 Eggs)
- 1 teaspoon Vanilla Extract
- 1 cup Mashed Bananas (About 2 Large Size)
- 1 cup Chopped Strawberries
- 2 and ¼ cups All Purpose Flour
- 1 cup Light Brown Sugar
- 1 and ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat oven to 400°F (200°C) for about 15 minutes. Line a muffin tin with paper liners and lightly spray with non-stick cooking spray.
- Toss the chopped strawberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the muffins. (See how to coat fruit with flour to prevent sinking.)
- In a small saucepan, melt the butter and set it aside to cool to room temperature.
- In a bowl, stir together the yogurt, mashed bananas, and vanilla extract. If using oil instead of butter, add it directly to this mixture. If using butter, add it only after it has cooled completely.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Add the flour-coated strawberries and gently toss to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix, as this can make the muffins dense.
- Divide the batter evenly using an ice cream scoop, filling each cup about ¾ full. You may get about 11–12 muffins.
- Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and place it on a wire rack. Let the muffins cool for about 10 minutes before removing them from the pan. If using paper liners, they should come out easily.
My Notes
- Butter or oil: I’ve tried this recipe with both melted butter and oil. Butter gives a richer flavor, while oil makes the muffins slightly softer.
- Sweetness: Using 1 cup of sugar gives the best balance of sweetness. Reducing it to ¾ cup will result in a milder taste.
- For a bakery-style finish: Sprinkle a little turbinado sugar mixed with cinnamon on top before baking. It adds a light crunch and gives the muffins a nice bakery-style look.
Kristin says
These were great!!! I made 20 mini ones (still cooked for 24mins, but my oven is rubbish) and used a full cup of frozen strawberries. My 3yr old devoured them. Thanks
Madhuram says
You're very welcome, Kristin.
Lisa says
Can these be made as a bundt cake or round poundcake?
Madhuram says
It should work, Lisa. The baking time will vary though.
Laura says
I love this recipe. I should have read the notes about adding more sugar but my banana and strawberries were really sweet and they came out amazingly delicious.
Madhuram says
Thank you, Laura.
Tom Smith says
Simply suberb. Also added chocolate chips and it became heavenly. Thank you Madhuram all your receipes.
Madhuram says
Chocolate chips...yum! Thank you, Tom.
Hannah says
These are amazing!! I used vanilla soy yogurt and used half white flour half wheat and sprinkled tops witb oats!!
Madhuram says
Thanks for trying the recipe, Hannah.
Mamta says
Enjoyed..
Nice receipe
Madhuram says
Thanks, Mamta.
Christie says
Hey!!
I hope you’re well. 🙂
Are you able to use store-bought egg replacer? Thanks!
Madhuram says
I'm fine, Christie. Thank you. Do you mean using store-bought egg replacer in this recipe? I think it should work.
Monika says
Are you able to freeze these muffins, or at least refrigerate for a while? Thanks!
Madhuram says
Both should work fine, Monika.