Strawberry Banana Muffins

I can’t believe I never thought to make strawberry banana muffins before! This is a great recipe courtesy of For The Love of Cooking. The muffins have a great banana flavor and the strawberries are great to bite into. I loved the extra special touch of cinnamon in these, too. Recipe after the jump!

Strawberry Banana Muffins
I used frozen strawberries and while it would have probably been much better with fresh, I think they were still really good muffins.

Strawberry Banana Muffins
Combine your dry ingredients and set aside.

Strawberry Banana Muffins
Chop/dice your strawberries.

Strawberry Banana Muffins
Fold your strawberries into the flour mixture.

Strawberry Banana MuffinsStrawberry Banana Muffins
Mash up your banana and combine with the brown sugar, eggs, butter, and vanilla.

Strawberry Banana MuffinsStrawberry Banana Muffins
Mix the dry ingredients into the wet ingredients by hand so you don’t accidentally puree the strawberries or something, haha.

Strawberry Banana MuffinsStrawberry Banana Muffins
Fill your muffin cups 3/4 full and bake in a 350 degree F oven and bake for about 22 minutes, or until a toothpick inserted into the muffins comes out clean.

Strawberry Banana Muffins
Allow to cool in the muffins tins before removing and/or stacking.

Strawberry Banana Muffins
And eat up!

Strawberry Banana Muffins

Strawberry Banana Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24 muffins
  • 2¼ cup of flour
  • ¼ teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoon cinnamon
  • 1½ cup fresh strawberries, diced (I used frozen)
  • ¾ cup brown sugar
  • 2 eggs
  • 1 stick of butter, melted
  • 2 large ripe bananas, mashed
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Coat a muffin pan with cooking spray and/or use muffin cups.
  2. In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking (if you are using frozen strawberries, make sure that you've thoroughly drained them/gotten rid of as much juice as you can).
  3. In another large bowl, combine the brown sugar, eggs, butter, bananas, and vanilla until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins.
  4. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.


10 Responses

  1. sarah says:

    I made these last night and they were SO good! My hubby and I will have yummy muffins for breakfast all week long. Thanks!

  2. Laura says:

    I made these muffins tonight because I had some overripe bananas and some old frozen berries in the freezer — they turned out so delicious!

  3. Kellie says:

    how many muffins does this recipe make?

  4. thecrepesofwrath says:

    I would say about 12 regular sized muffins.

  5. Kellie says:

    thanks! i’m gonna make these this weekend. they sound deelish. :)
    ps. i love your blog.

  6. Tiffany says:

    I made these the other day and they are so good! I did use a smidge less cinnamon, and I do think they could be cooked a tad bit more (I’m new to but they are perfect! It is the exact taste that I was hoping for, thanks for the recipe :)

  7. jen says:

    hi! i came across your blog through wordpress and these muffins look soooo good :) i think i’ll have to try making them sometime!

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  10. Cassie says:

    Made these last night, so moist and delicious! I used fresh strawberries and my husband had to stop himself from eating too many. Thank you for the delicious recipe, will absolutely make again!

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