Strawberry Banana Muffins

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(from 34 reviews)
Strawberry Banana Muffins

Strawberries and bananas are favorites with my kids, which made me think that maybe I should bake something using that combo. I was thinking maybe strawberry banana muffins or bread might work.

Overripe bananas is not at all a problem in our house. In fact I deliberately leave some bananas to become mushy to bake my family’s favorite vegan banana bread and chocolate banana cake. This time I wanted to try something little different as I had some leftover strawberries too. The strawberries were not enough to make something just out of it.

I have a couple of banana muffins recipe which all are perfect. My most favorite being the vegan banana walnut muffins and vegan double chocolate banana muffins.

I also have blogged about vegan strawberry cupcakes recipe here earlier. I guess it’s coincidental that both are vegan. Initially I was thinking that maybe I will put together all these recipes and come with a strawberry and banana muffins recipe like I always do.

Later I was browsing my favorite website and found this strawberry banana muffin recipe. I didn’t think twice before deciding to bake it because I knew that it will definitely be good and sure it was. The original recipe was not egg free and I used yogurt as egg substitute to bake these banana strawberry muffins. With some more sugar, the muffins would have been just perfect.

Also check out how to hull a strawberry post as well.


Strawberry Banana Muffins Recipe

Prep TimeCook TimeMakes
20 Mins23 Mins11 Muffins
Strawberry Banana Muffins
4.9 from 34 reviews
This strawberry banana muffins with yogurt recipe is a perfect and easy recipe to try if you want to make something simple yet delicious with strawberry and banana. You can also use blueberries instead of strawberries in this recipe.
  • 1/2 cup Melted Butter
  • 1/2 cup Yogurt (Instead of 2 Eggs)
  • 1 teaspoon Vanilla Extract
  • 1 cup Mashed Bananas (About 2 Large Size)
  • 1 cup Chopped Strawberries
  • 2 and 1/4 cups All Purpose Flour
  • 3/4 cup Light Brown Sugar
  • 1 and 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt
Here is the step by step recipe for Strawberry Banana Muffins:

  1. Preheat the oven to 350F/180C for 15 minutes. Line a muffin tin with paper liners and spray it lightly with non stick cooking spray.
  2. In a small saucepan melt the butter and set it aside until it cools down to room temperature.
  3. In the meantime stir together the yogurt, mashed bananas and vanilla extract. To this mixture add the butter when it is completely cool.
  4. In another large bowl mix together the rest of the dry ingredients from flour to salt. Toss in the berries too. Make sure that all the berry pieces are coated with the flour mixture so that the fruit does not sink to the bottom of the muffins.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overwork the batter or else the muffins would become dense.
  6. Fill each muffin cup with the batter using an ice cream scoop. Even though the original recipe is for 12 muffins I was able to get only 11 muffins.
  7. Bake it for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in about 23 minutes.
  8. Remove the pan from the oven and place it on a wire rack for the muffins to cool before you could remove it from the pan. If using paper liners you should be able to take out the muffins within 10 minutes.
  1. I would not prefer these muffins warm because it was sort of dense and sticky. Once cooled down completely these strawberry banana muffins had a very good texture. I would also definitely increase the quantity of sugar by another 1/4 cup. The muffins were not sweet even for us who prefer mildly sweet treats.
My Notes:
  1. Melted butter can be substituted with oil but those muffins will not have the amazing flavor as the ones with butter.
  2. I would definitely recommend increasing the quantity of sugar to 1 cup as against 3/4th cup mentioned in the recipe.
  3. I think sprinkling a mixture of turbinado sugar and cinnamon would make these muffins extra special and will also give it a “Starbucks” look.
  4. Sometime back I did the mistake of freezing mashed bananas in a zip-lock bag to only find a frightening black lump later. Only after reading the original recipe for this strawberry banana muffins I came to know that lemon juice has to be added while storing mashed bananas. So do try that and see if it works. Sliced bananas do not turn black in the freezer. I do it all the time and use it as ice cubes while making fruit smoothies.
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The recipe has been updated and republished from 2011 archives.

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  1. Kristin

    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

      You’re very welcome, Kristin.

  2. Lisa

    Can these be made as a bundt cake or round poundcake?

    • Madhuram

      It should work, Lisa. The baking time will vary though.

  3. Laura

    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

      Thank you, Laura.

  4. Tom Smith

    Simply suberb. Also added chocolate chips and it became heavenly. Thank you Madhuram all your receipes.

    • Madhuram

      Chocolate chips…yum! Thank you, Tom.

  5. Hannah

    These are amazing!! I used vanilla soy yogurt and used half white flour half wheat and sprinkled tops witb oats!!

    • Madhuram

      Thanks for trying the recipe, Hannah.

  6. Mamta

    Nice receipe

    • Madhuram

      Thanks, Mamta.

  7. Christie

    I hope you’re well. 🙂
    Are you able to use store-bought egg replacer? Thanks!

    • Madhuram

      I’m fine, Christie. Thank you. Do you mean using store-bought egg replacer in this recipe? I think it should work.

  8. Monika

    Are you able to freeze these muffins, or at least refrigerate for a while? Thanks!

    • Madhuram

      Both should work fine, Monika.

  9. Tara Florio

    These are really good! I just had a quick question.. do you know how much coconut oil I would replace the butter with if I was to do that? I’m also looking to try and cut some of the sugar? Maybe use honey or something? Any suggestions? Thanks!

    • Madhuram

      As we are using melted butter in the recipe the same quantity of melted coconut oil can be used without any problem. Maybe you can try using 1/2 cup of honey.

      • Hayley

        Honey is still sugar, just in a different from. I wouldn’t bother subbing, the only way to reduce sugar is to, well, reduce it.

        • Madhuram

          True Hayley.

  10. Nadine

    These are great I didn’t have yoghurt do used half a cup of sour cream instead!! Still divine. What a great recipe

    • Madhuram

      That’s great Nadine.

  11. Jelena

    These are my favorite muffins, I’ve made them countless times. I was wondering if I can substitute white sugar for light brown?

    • Madhuram

      Thanks Jelena. Yes you can.

  12. Skip Stupak

    Excellent recipe. Subbed 1/4 cup of banana with my crabapple jam. Nice tart flavor to compliment sweet strawberry flavor. This one in my keeper file. Thank you very much.

    • Madhuram

      You’re very welcome.

  13. CW-P

    These are delicious! Perfect,my family will enjoy these for breakfast.
    Thank Madhuram !

    • Madhuram

      You’re welcome.

  14. Caroline

    These look very moist. I have tried the yogurt substitute for egg. I will try it. I am always on the quest for moist muffins.

  15. Tina

    Hi! I like the combination of strawberry and banana.. I cant wait to make these adorable muffin for picnic this coming weekend. Nice!

    • Madhuram

      Thanks Tina. Hope you will try it and like it.

  16. Geetha

    Hi, tried this recipe , yummy and very easy to bake at home. Wonderful

    • Madhuram

      You’re welcome Geetha.

  17. sheily

    Awesome super soft, everyone just loved it ….. I baked it for 25-30 min for golden brown color.

    • Madhuram

      Thanks Sheily.

  18. chowringhee

    so nice of this recipe …wow they look sooper..all the content are explaine to me and iam tried this recipe..

    • Madhuram

      Thanks for trying the recipe.

  19. Amanda Collin

    Yummy – kids loved them (and so did mummy)!

    • Madhuram

      Thanks Amanda.

  20. April

    Made these today using 1/2 cup melted coconut oil in place of melted butter. I also substituted 1 cup of the flour with whole wheat flour to up the nutritional value. I sprinkled the tops with cinnamon and brown sugar. So yummy. They turned out wonderful. Thank you for sharing this recipe.

    • Madhuram

      You’re welcome April.

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  22. Kaycee

    What is the nutritional information for this recipe? I would love to share it with my focus group but need the nutritional info first.

    • Madhuram

      I’m sorry I don’t have it Kaycee. There are some online nutrition calculators which might be of some help to figure it out.

  23. Megha

    I made these muffins. Taste wise they came out great. texture too. One problem, my muffins turned dark brown from the base whereas the top seemed as if it needed a little bit more baking. WHat could the reason be? I put my batter directly in my silicon molds and the molds on my tray(the one thats given with ovens).
    And what is the temp at which you baked it for 23minutes?

    • Madhuram

      Hi Megha, I read a couple of articles about baking using silicon molds after reading your comment and what I have gathered from all of it is, the sides and top of the cake/muffin does not turn as dark as the ones baked in a metal pan and you have to watch the oven as some time and temperature adjustments might be needed while baking in silicon molds. So as long as you do the toothpick test and it comes out clean you are good because the tops doesn’t turn dark.