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.
Rachel.K says
Hi there!
Just wanted to let you know that I've tried two of your recipes thus far and both have been a hit with the crowd. This morning I made these wonderful muffins for a potluck and two people said it was "the best muffins I have ever had" and I would just like to convey that comment back to you! Will be making more of these in the future as it is super easy to make.
Keep up the good work Madhuram!
Madhuram says
That was very sweet of you Rachel. Thanks for the giving me the feedback.
Nicole says
Hi,
I found this recipe but an wondering as i do not have yoghurt on hand can I revert back to using eggs?
Madhuram says
Yes you should be fine using eggs, Nicole.
Diane says
Thank you for this fabulous recipe. I came across this recipe and your website while looking for eggless recipes for guests coming to our Times House B&B in Jim Thorpe, PA from Japan. The strawberry-banana muffins were so delicious that I've added them to my permanent breakfast rotation and wrote a blog post about them - http://jimthorpeblog.com/2012/08/19/a-muffin-digression/. Just today I had guests make a point of telling me how much they enjoyed them. Thanks again!
Madhuram says
You're very welcome Diane. I tried leaving a comment in your blog but for some reason it does not accept it. Thanks for trying the recipe and posting your feedback. We used to live in Phoenixville, PA and sometimes I miss the calm suburbs and greenery of PA.
Love84 says
Hi Madhuram, I am new to the world of baking i really loved this recipe and it came out so well.. I loved the bananas flavour mixed with strawberry and my husband liked it. I have few queries can we substitute all purpose flour with wheat flour if not all but i would like to know the exact ratio..
The muffin was a little bit moist even after fully baked what cld be the problem. A silly question though does baking often increase the utility bill my neighbour was just telling me. Thanks for your wonderful recipes madhuram.. I am your big fan
Regards
Meghna
Madhuram says
Hi Meghna, thank you very much for the compliments. Depending upon how you like the taste and texture of whole wheat baked goods you could actually use it instead of all purpose flour measure to measure. Whole wheat pastry flour is even better though. The taste of whole wheat flour in baked goods is an acquired taste. Not everything tastes good with it. It will also be a trial and experiment sort of thing. You have to try it out to see how you like it. With bananas and strawberries, the muffins are bound to be moist. Nothing much can be done about it. Regarding utility bill, yes baking quite often, will affect your utility bill depending upon how long you bake each time and every week. But I don't think it will a huge bill unless you bake everyday maybe. But where we live, we have a "time of use" system, wherein the cost per unit is less during a particular time and more at a later time. Weekends are low too. So I try to bake when the cost is the lowest.
Tania says
Hi, I just made these muffins. They are still warm and the taste is great. wonder if they will be just as moist when cooled. I did however make a couple of changes. I used cran-raspberry yoghurt instead of plain yoghurt because that is what I had on hand and I used vegetable oil instead because I don't have a whole lot of time for the melting and waiting for the butter to cool. Great recipe, thanks for sharing! I give it a four and a half!
Madhuram says
Thanks Tania. The changes you made will not affect the taste and texture to a great extent. You might just be missing the flavor and aroma of butter.
amanda says
Followed recipe exactly - wonderful!
Madhuram says
Thanks Amanda.
Laura says
This recipe is fabulous! I used strawberry soy yogurt and applesauce instead of butter and they are DELICIOUS!! They just came out of the oven and smell so good. Everyone is asking for another! Thank you for the recipe and this website! Love it! I would rate this 10 stars if I could! Thank you again for the recipe!
Madhuram says
You're welcome Laura and thank you very much for taking the time to comment.
veenu says
Hii...I really wish to try this recipe but can u suggest me any other alternate for yugart as i want it to be eggless only....
Thanks
Madhuram says
Why don't you try replacing the 1/2 cup yogurt with another 1/2 cup of mashed bananas in addition to the banana in the recipe and also increase the quantity of baking powder by another 1/4 teaspoon?
Megan says
Thanks so much for this recipe, I made it twice with a few changes, I used 1/4 cup canola oil and 1/4 cup unsweetened applesauce instead of the melted butter, omitted the bananas and increased the sugar to a little under 1 cup. They were perfect.
Madhuram says
You're welcome Megan and thanks for rating the recipe.
Katty West says
This is the first time for me on making muffins. I tried this recipe and my husband was so excited. My kids were so happy since they're allergic to eggs...thank you so much for sharing this 🙂
Madhuram says
You're welcome Katty. I'm very happy that your kids can enjoy these muffins.
sowmya says
WOW!! Awesome recipe Madhuram! I just tried them. They look lovely! Previously whenever i baked the cakes were either dense or not puffing up at all, resulting in soggy or dense cakes. I love your recipe for the fact that I have set my commenting but encouraging mother in law.. glad and surprised!! 😛 I have started baking again only because she doesn't eat outside and my son's birthday is coming up!! Thanks to you!!!
Madhuram says
You're welcome Sowmya.
Priya says
I tried this recipe and it is a 5 star! 🙂
Priya says
Hi Madhuram,
I tried this recipe yesterday and it turned out perfect. I didnt measure the mashed bananas and probably had less than a cup of strawberries, but it turned out well.
I also sprinkle some powdered sugar and cinnamon like you had suggested... I am a cinnamon fan, I had to do it!
I got 12 muffins... but then again I told you that I didnt measure the fruits!
Thanks a lot for the recipe. I am sure I will be making this pretty often.
-Priya
Madhuram says
You're welcome Priya. Do take a moment to rate the recipe.
Sumi says
I tried this recipe, it came out very well. Thanks. I used 1 cup regular granular sugar instead of brown sugar. It was adequately sweet.
Madhuram says
You're welcome Sumi.
Ranjani says
Hi Madhuram
I tried this recipe today (without strawberries but raisins instead) and it came out just perfect ! Thank you so much for posting the recipe here along with your notes. It greatly helped.
Ranjani
Madhuram says
You're welcome Ranjani.
vandana rajesh says
Absolutely delicious muffins...a wonderful recipe from you as usual.
Helena says
I've used soy strawberry yogurt (there are no plain soy ones where I live) and it worked just fine.
Madhuram says
Helena could you rate the recipe?
Helena says
I've been trying but somehow couldn't 🙁 tried using firefox and google chrome.
Madhuram says
Thanks Helena.
Confused says
What Kind Of Yoghurt Are You Talking About?
Greek, Indian (Dhai) Or Normal Fruity Yoghurt ?
Madhuram says
Regular plain yogurt available in the grocery stores. You could use Greek, Indian as well.
Madhu says
Hi Madhuram,
I've never had any problems freezing bananas with skin. The skin turns black but the fruit remains pretty good.
Helena says
How about substituting butter for margarine? What do you suggest: oil or margarine? I'm asking because I'm vegan. Thanks in advance!
Madhuram says
Helena, since we are using melted butter you should be fine using any oil or melted margarine.
Helena says
I've tried canola oil and added a bit of soy milk and it worked perfectly! We already love this. Thanks for the recipe. Regards from Brazil 🙂