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Strawberry Banana Muffins

These Strawberry Banana Muffins are so moist and delicious. Perfect for breakfast on the go!

strawberry banana muffins on a plate

We love strawberries in our house.  My oldest loves all berries, but strawberries are one of the few fruits I really like.  We switched to buying all organic produce a few months ago and since then I’ve noticed that there is a big difference in shelf life between conventional vs organic fruits.  When I see we have some fruit about to go bad I whip up a batch of these Strawberry Banana Muffins.  These muffins are also a great alternative to making bread when you have bananas that need to be used quickly.  (Though this Strawberry Bread is another favorite!)

strawberry banana muffins stacked together

I love that this makes a smaller batch and although I haven’t tried it, I imagine these would freeze really well.  You could use different fruits (like raspberry or blueberry) and even add in chocolate chips or nuts.  I happened to have a lemon I needed to use up so I also added some lemon zest to the tops of these, but that is obviously optional.

closeup of a strawberry banana muffin

For more delicious strawberry recipes, try my:

closeup of a strawberry banana muffin

Strawberry Banana Muffins

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12
Calories: 206kcal
Author: Emily Grace


  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 2 ripe bananas
  • 1/4 cup yogurt
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup milk
  • 1 1/2 cup strawberries roughly chopped


  • Preheat oven to 325F degrees and lighlty spray your muffin tins.
  • Combine flour, baking soda, salt, and cinnamon in a large bowl.
  • In a separate bowl, whisk the honey and brown sugar together until thick but smooth.
  • Add the mashed banana, yogurt, beaten egg, and vanilla.
  • Pour the wet ingredients into the dry ingredients.
  • Add the milk slowly, this will thin the batter.
  • Gently fold in the strawberries last. Be careful not to over-mix.
  • Evenly divide the batter between the muffin tins and fill almost all the way to the top.
  • Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
  • Allow the muffins to cool completely.


Pat the strawberries dry with a paper towel after slicing to help prevent the batter from turning pink. You can use any yogurt, Greek or traditional, plan or fruit flavored. I used banana flavor. I don't recommend using cupcake liners because they will stick to the muffins.


Calories: 206kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Cholesterol: 15mg | Sodium: 171mg | Potassium: 218mg | Fiber: 2g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 12.3mg | Calcium: 45mg | Iron: 1.5mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!


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