Strawberry Banana Muffins
Strawberry banana muffins are healthy, gluten free, dairy free, ultra fluffy, and packed with juicy strawberries and natural sweetness of ripe bananas.
Talk about the muffin of summer weather! I love using fresh strawberries while baking during their peak season. You can also turn it into a fun family outing by going to a you-pick strawberry farm.
This easy muffin recipe is great when you have bananas that are on the verge of needing the boot.
If you need a few more ideas to use up those fresh berries, try my strawberry banana overnight oats, boozy strawberry lemonade slushy, or these 5 Ingredient Strawberry Cheesecake Protein Overnight Oats.
Ingredients Needed
- strawberries
- bananas
- Egg + egg whites
- honey
- Butter
- vanilla
- oat flour
- baking powder
- Salt
How to Make Strawberry Banana Muffins
Preheat the oven to 400 degrees and line a muffin pan with liners.
Use a fork or potato masher to mash the banana in a large mixing bowl.
In the bowl with the banana, stir in the butter, egg and whites, honey, and vanilla.
Add the dry ingredients to the wet ingredients just until incorporated.
Fold in the strawberries.
Pour the batter into the muffin cups so they are about ⅔ of the way full.
Bake for 12-18 minutes. Cool in the pan slightly then transfer to a wire rack to finish.
Tips for Making
- Allow the butter to soften to room temperature. This makes it easier to mix.
- Be sure to dice the strawberries into bite size pieces. You can add a few additional on top of the batter just before putting them into the oven.
- Ripe bananas add natural sweetness to the strawberry muffins.
- Do not over mix the muffin batter. It will make them tough and dense, instead of soft and fluffy.
- Be sure to check the date on your baking powder. This ingredient helps the muffins to rise, and if it’s expired, they will end up flat.
- If you need this recipe to be gluten free, check the label on your oat flour or make your own from gluten free oats.
Substitutions and Variations
- We love using fresh in season strawberries, but you can use frozen too.
- The honey can be swapped for maple syrup at a 1:1 ratio.
- To make your own oat flour, add the oats to a blender or food processor and pulse until they are a fine powder.
- If desired, fold in a few raisins or chopped nuts.
- Turn this recipe into strawberry banana bread by prepping it the same way, except pouring it into a loaf pan.
How to Store
Keep cooled banana strawberry muffins in an airtight container or bag for up to 5 days.
To freeze, wrap them individually in a layer or two of plastic wrap. They can be thawed at room temperature, overnight in the fridge, or placed directly in the microwave for 30 seconds.
More Healthy Fruity Muffin Recipes:
- Banana Blueberry Oatmeal Muffins
- Apple Carrot Muffins
- Banana Carrot Muffins (Vegan, Dairy Free)
- Spinach Banana Muffins
- Pumpkin Banana Muffins
- Gluten Free Lemon Poppyseed Muffins (Paleo, Dairy Free)
- Healthy Dark Chocolate Raspberry Banana Muffins
Strawberry Banana Muffins
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit
- Line a muffin pan with muffin liners
- Mash your bananas with a fork or potato masher in a large mixing bowl
- Stir room temperature butter, egg, egg whites, honey, and vanilla with the mashed bananas
- Add dry ingredients to the wet mixture and stir until the muffin batter is mixed and the oat flour is incorporated. Do not over mix.
- Fold in strawberries. Do not over mix.
- Bake at 400 degrees Fahrenheit for 12-18 minutes or until a toothpick comes out clean when testing for doneness.
