Strawberry Banana Muffins Recipe

5 from 37 votes

Soft eggless strawberry banana muffins with fresh strawberries and a tender crumb from yogurt. Easy to bake and consistently turns out well.

Prep Time20

Cook Time20

Total Time37

Method: Baking

Course: Muffins

Servings: 12 Muffins

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.

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.

Taste & Texture

These strawberry banana muffins have a soft, tender crumb once fully cooled, and the texture improves as they rest. After testing, I found that using 1 cup of sugar gives the right level of sweetness, balancing the banana and strawberry flavors nicely.

If you prefer less sweetness, you can reduce the sugar slightly, though the muffins will taste more on the mildly sweet side.

Nutrition