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Strawberry Banana Muffins

Jennie Duncan
Nothing beats a muffin loaded with fresh fruits. These Strawberry Banana Muffins are perfect for all the leftover bananas and strawberries you might have laying around ready to be used. 
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 163 kcal


  • cup sugar
  • 6 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ripe bananas
  • ¾ cup strawberries (finely chopped)


  • Preheat the oven to 350 degrees. Line 12 muffin tin with paper cups.
  • In a mixing bowl or stand mixer combine sugar, melted butter, vanilla extract, and milk. Next, add in your egg.
  • In a separate bowl combined flour, baking soda, baking powder, and salt.
  • In a separate bowl mash bananas.
  • To your stand mixing or mixing bowl mix in your mashed banana with sugar mixture.
  • Once the banana is mixed in slowly add in flour mixture. Mix to combine.
  • Fold in diced strawberries then add to your muffin tin.
  • Bake for 20-25 minutes or until cooked through and a toothpick could come out clean. Allow to cool slightly then serve and enjoy.


  • Tip: Allow your butter to cool slightly before adding your egg. Otherwise, the heat from your butter could start to cook your egg. 


Serving: 1muffinCalories: 163kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 33mgSodium: 247mgPotassium: 74mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5.3mgCalcium: 25mgIron: 0.9mg
Keyword Muffin Recipe, Strawberry Banana Muffins
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