Healthy Strawberry Banana Muffins are tender, loaded with fruit, and perfect for kids and adults alike! This 30 minute recipe uses simple ingredients, including fresh or frozen strawberries, and can be whipped up in just 30 minutes.
Strawberries and bananas are one of those classic combos and easily one of my favorite smoothie flavors. In muffin form, this duo is just as delicious, not to mention loaded with nutrients.
A quick scan of my site and it becomes obvious that we are a muffin-loving household. Bakery style Buttermilk Blueberry Muffins are on regular rotation, as are healthier muffins like my Healthy Blueberry Banana Muffins and Healthy Apple Oat Muffins.
This Healthy Strawberry Banana Muffin recipe is one of those muffin recipes we make often. We love this recipe because its delicious, healthy, and so easy to whip up. We almost always have the ingredients on hand too. These strawberry muffins can be made with frozen strawberries or fresh, and since our freezer is always stocked with frozen fruit, we are always ready to bake up a batch.
Strawberry banana muffins can also be whipped up in one bowl, and I love a one-bowl recipe! They also freeze well, so having a freezer stash of breakfast muffins is always a good idea!
Why we love this recipe
- They’re delicious! These muffins are tender, fruit-packed, and perfectly sweetened.
- Strawberry and banana are one of those fruit combos that are simply wonderful.
- This recipe is healthier than a classic bakery style muffin.
- You can make the batter in one bowl.
- You only need 30 minutes to whip up a batch.
- Muffins are perfect for breakfast or even an afternoon snack with a hot cup of coffee.
- You can freeze this recipe so you can have a muffin any time you feel like it.
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can add veggies or swap out proteins, for example.
Ingredients in Healthy Strawberry Banana Muffins
- Eggs: 2 large eggs, whisked.
- Fruit: This recipe is loaded with fruit. There are 2 whole bananas and 1 1/2 cup of strawberries in this recipe.
- Butter or coconut oil: melted.
- Sweetener: I opt to make these refined-sugar free by using honey. Maple syrup can also be used.
- Milk: of choice. You can use dairy milk or nondairy milk options.
- For flavor: vanilla extract, cinnamon, salt.
- Leaveners: baking soda and baking powder.
- Flour: all purpose flour, oat flour, or whole wheat flour.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Healthy Strawberry Banana Muffins
- Prep. Preheat oven to 350F and add muffin liners to a 12 cup muffin tin.
- Mix the wet ingredients. In a large mixing bowl, mix together the eggs, mashed bananas, butter, honey, milk, and vanilla extract.
- Mix in the dry ingredients. Add the cinnamon, salt, baking soda, and baking powder to the wet ingredients. Slowly add the flour and mix until everything is incorporated.
- Fold in the strawberries. Add strawberries to the batter and gently fold them into the mixture.
- Bake and cool. Scoop the batter into the prepared muffin tin, filling the muffin cups about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool in tin for 5 minutes. Gently remove muffins from tin and place them on a cooling rack to cool completely.
Variations and Substitutions
- Dairy-free muffins. This recipe can be made dairy free with a couple of simple swaps. You can use coconut oil instead of butter. You will also need to use a dairy-free milk option like oat milk, coconut milk, almond milk, or similar.
- Vegan muffins. In addition to the dairy substitutions, you can replace the eggs in this recipe with flax eggs. Instructions on how to do this are in the notes section of the recipe card at the end of this post. You will also need to use maple syrup instead of honey, as honey isn’t vegan.
- Gluten-free muffins. I have made these muffins gluten-free by using oat flour or a gluten-free flour mix.
- Use different berries. Blueberries, blackberries, raspberries can all be swapped for the strawberries in this recipe or make a mixed berry muffin by combining berries.
- Add nuts. Add healthy fat and protein by tossing in some walnuts, pecans, or sliced almonds.
Storing leftovers
Once cooled, strawberry banana muffins can be placed in an airtight container and stored at room temperature. We store them this way when we plan on eating them within a couple of days. For longer storage, I recommend freezing them.
Freezing muffins
Cooled muffins can be placed in a freezer bag and frozen for a couple of months. You can thaw one (or more) when you want to enjoy a muffin or you can speed up the process by popping the muffin in the microwave for about 30 seconds.
Looking for more healthy muffin recipes? You may also like:
Healthy Banana Blueberry Muffins
Healthy Pumpkin Chocolate Chunk Muffins
Carrot Zucchini Muffins
Healthy Pumpkin Chocolate Chunk Muffins
Healthy Double Chocolate Banana Muffins
Bran Muffins (with Bran Flakes) Recipe
Healthy Apple Oat Muffins
Gluten-Free Keto Blueberry Muffins
Gluten-Free Keto Lemon Poppy Seed Muffins
Love strawberry recipes? Check out:
Strawberry Cream Cheese Danish
Strawberry Scones
Balsamic Strawberry Flatbread
Strawberry Lemon Cupcakes
Strawberry Oat Breakfast Bars
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Healthy Strawberry Banana Muffins
Ingredients
- 2 large eggs whisked (substitute flax eggs instead for a vegan option. See notes below)
- 2 bananas mashed
- 1/4 cup butter or coconut oil, melted
- 1/2 cup honey or maple syrup
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups flour (oat, all purpose or whole wheat)
- 1 1/2 cups strawberries
Instructions
- Preheat oven to 350F and add muffin liners to a 12 cup muffin tin.
- In a large mixing bowl, mix together the eggs, mashed bananas, butter, honey, milk, and vanilla extract.
- Add the cinnamon, salt, baking soda, and baking powder to the wet ingredients. Slowly add the flour and mix until everything is incorporated.
- Add strawberries to the batter and gently fold them into the mixture.
- Scoop the batter into the prepared muffin tin, filling the muffin cups about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let cool in tin for 5 minutes. Gently remove muffins from tin and place them on a cooling rack to cool completely.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
These turned out so moist and delicious! Super easy to make one bowl recipe. My family loved them. I used frozen strawberries, just like you said, and they worked perfectly.
So happy you enjoyed them!