Sometimes I plan to make specific things. Other times I have ingredients and go in search of what to make with that stuff. Today was that way. I had bananas and strawberries. The combination is classic and yet I had never used them together. What to make? Hmm why not muffins. Because muffins are wonderful and I had already recently made banana bread.

I’m not a banana fan. I can take a little bit but too much is not for me. I do love strawberries though. The final result was a not too sweet, a light banana flavor complimented by bits of strawberries.

Instead of making a full batch of muffins, I cut the amounts in half. In case these didn’t turn out, I didn’t want to waste a ton of ingredients. To my surprise half a recipe didn’t make six nice size muffins but a bit more. So I’m going to share the half recipe and if you want to make more than a dozen, just double what you see listed below.

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Strawberry Banana Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8


  • 1/4 C unsalted butter, melted
  • 1/4 C + 2 Tb brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 banana
  • 1 C + 2 Tb all purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 C strawberries, chopped


  • Preheat oven to 350F°. In a medium bowl, mash banana with a spoon or fork. If you have a little helper, you can assign this task to him or her. Add in brown sugar, egg and vanilla. Stir together. Pour in butter and mix until combined. Set aside.
  • In a large bowl mix remaining dry ingredients. Chop up strawberries into small pieces. You can use up to 3/4 cup if you want more strawberries per muffin. Transfer to flour mixture. Toss to coat fully.
  • Pour banana mixture in with strawberries and flour mixture. Fold wet and dry ingredients to combine. Do not over mix. Do so just until combined.
  • Using a large cookie scoop, divide evely between cups of a prepared muffin pan. I got 8 muffins out of this half recipe. If you do not have muffin liners, simply spray your pan with pam for baking. It will help your muffins to pop out easily after being baked. Top off with a sprinkle of sugar.
  • Bake for 20 minutes or until fully cooked. Use a toothpick or cake tester to check for doneness. Remove from oven, allow to cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely.


Calories: 159kcal, Carbohydrates: 23g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 213mg, Potassium: 103mg, Fiber: 1g, Sugar: 9g, Vitamin A: 218IU, Vitamin C: 7mg, Calcium: 38mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast