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    Home » Breakfast and Brunch » Banana Strawberry Muffins: Simply the Best

    Banana Strawberry Muffins: Simply the Best

    May 13, 2019 , Updated June 12, 2022 Maria 18 Comments

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    Banana Strawberry muffins on a cooling rack.

    Create bakery-style Banana Strawberry Muffins from scratch by adding fresh, diced strawberries to the best-ever banana muffin recipe. Enjoy these light and fluffy muffins for breakfast or any time of the day. 

    A banana strawberry muffin placed on a red cooling rack.

    Have you ever wondered what you can make with leftover macerated strawberries?

    As I was thinking of my options, I thought of using technology to help me out.

    Naturally, I picked up my cell phone and asked Siri “What goes well with strawberries?” One of the first results was from one of my favorite websites, Produce Made Simple.

    The first recommendation was to pair it with bananas.

    Since I have a recipe for the best banana muffins -or at least that is what my family and friends tell me, I knew what I had to do…

    If you are looking for an easy recipe to use in-season fresh strawberries, make these Banana Strawberry Muffins. Outstanding texture, always light and fluffy, without the use of butter. 

    Allow me to share with you how easy these are to make…

    Banana strawberry muffins placed in a wicker basket.

    Instructions

    Let’s begin by preheating the oven to 375℉/190℃; position the oven rack to the middle and place paper liners in muffin cups.

    In a small bowl, combine diced strawberries (1 cup) with finely grated lemon zest (1 teaspoon), and freshly squeezed lemon juice (1 teaspoon). Set aside. 

    In a separate, large mixing bowl, sift together flour (1½ cups), baking powder (1 teaspoon), baking soda (1 teaspoon) and salt (½ teaspoon). Whisk in the brown sugar (½ cup).

    In another bowl, whisk together one egg, vegetable oil (⅓ cup), vanilla extract (½ teaspoon), and mashed ripe bananas (1½ cups). I like to use this recipe for roasted bananas for baking. 

    Chopped fresh strawberries added to the banana muffin batter.

    Add this wet mixture all at once to the dry ingredients. Stir just until moistened. Add the diced strawberries and dark chocolate chips (⅓ cup) and stir until just combined. Do not overmix. 

    With an ice cream scooper, fill muffin liners ¾ full.

    If desired, thinly slice a few strawberries and place them over the top before baking the muffins. Slice these before combining the dry and wet ingredients.

    Place in the oven and bake for 20-25 minutes until golden brown and the top bounces back when lightly touched.

    Transfer muffins to a cooling rack once baked to cool off properly.

    If you are looking for an easy recipe to use in-season fresh strawberries, make these Banana Strawberry Muffins. Outstanding texture, always light and fluffy, without the use of butter. 

    Tips

    • Combine the wet and dry ingredients in separate bowls. This prevents the batter from being over-mixed. 
    • Avoid over-mixing the batter by adding the strawberries and chocolate chips as soon as the batter becomes moistened (when combining the wet and dry ingredients).
    • Portion the batter immediately after it is combined. The leavening agents get to work as soon as they are combined with the wet ingredients. In order to get a nice rise, they need that oven heat.
    • Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.

    Can I use overripe strawberries in this recipe? Yes, these will work exceptionally well.

    Banana muffins in a wicker basket surrounded by fresh strawberries.

    More strawberry dessert recipes

    If you are looking for more recipes to use strawberries, be sure to check out this crostata recipe, which includes blueberries, blackberries, and strawberries. Two other family favorites are this Italian jam tart and this refreshing granita recipe. 

    A wicker basket lined with a checkered red tea towel, filled with strawberry muffins.

     

    Recipe origins 

    If you have visited me in the past, you know that this is the section where I share the inspiration behind the recipe. 

    A few of you have asked me why I do this.

    Well, I guess I am projecting. As a food service manager (for over 30 years), it was always important for me to provide a source -scientific or otherwise.

    When I started my blog, I felt it was equally important for me to give credit for my inspiration. I truly believe that everyone would want to know the origins of the recipe. 

    With that said, the original inspiration for the easy banana muffins recipe is from a Robin Hood recipe booklet. 

    With or without the addition of the strawberries, this truly is the only recipe you will ever need.

    They really are the best!

    THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these fresh strawberry muffins with bananas, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Strawberry muffins placed on a checkered red tea towel, in a wicker basket.

    Banana Strawberry Muffins

    Perfect Banana Strawberry Muffins guaranteed every single time you make this recipe.You will wonder why you waited so long to bake with fresh strawberries.
    5 from 6 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 servings
    Calories: 205kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 cup strawberries diced small
    • 1 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • 1½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ½ cup firmly packed brown sugar
    • 1 egg
    • ⅓ cup vegetable oil
    • ½ teaspoon vanilla extract pure
    • 3-4 overly ripe bananas mashed, about 1½ cups
    • ⅓ cup chocolate chips dark, mini, optional

    Instructions

    • Preheat the oven to 375℉/190℃. Position rack to middle.
    • Paper line 12 muffin cups.
    • In a small bowl, combine the diced strawberries with lemon zest and juice. Toss to combine properly.
    • In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
    • In another bowl, whisk the egg. Add the oil and vanilla and whisk together.
    • Add the mashed bananas and combine properly together.
    • Add this wet mixture all at once to the dry ingredients. Stir just until moistened.
    • Gently fold in the strawberries and the dark chocolate chips (if using).
    • Fill muffin liners ¾ full.
    • Bake for 20-25 minutes or until top bounces back when lightly touched.
    • Transfer muffins to a cooling rack to cool off properly.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    • Combine the wet and dry ingredients in separate bowls. This prevents the batter from being over mixed. 
    • Avoid over mixing the batter by adding the strawberries and chocolate chips as soon as the batter becomes moistened (when combining the wet and dry ingredients).
    • Portion the batter immediately after it is combined. The leavening agents get to work as soon as they are combined with the wet ingredients. In order to get a nice rise, they need that oven heat.
    • Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.
     

    Nutrition

    Serving: 1serving | Calories: 205kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 200mg | Potassium: 191mg | Fiber: 1g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1.1mg
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    Fresh strawberries surround a wicker basket full of strawberry muffins.

     

     

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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Marci

      June 22, 2021 at 12:56 pm

      5 stars
      These muffins are delicious! So light and a great texture. All your recipes are winners! Thanks!

      Reply
      • Maria

        June 23, 2021 at 10:40 pm

        So thrilled to read this Marci! Thanks so much for taking the time to comment.

        Reply
    2. Donna McNally

      June 07, 2021 at 3:36 pm

      5 stars
      I really loved these muffins. My granddaughters loved them too!!! I’ll make them again for sure!

      Reply
      • Maria

        June 07, 2021 at 5:28 pm

        How wonderful Donna! Thanks so much for taking the time to share, truly appreciate it!

        Reply
    3. Anita

      May 30, 2021 at 3:13 pm

      5 stars
      I made these last night and they are very good. I like the fact that there is only 1/4 brown sugar (I added a little less) and they were very sweet. I might even cut back on the sugar even more next time as I used overly ripe bananas that I had previously froze and then thawed for the muffins.

      One question. How should I store them? In the refer or counter.

      Thank you!

      Reply
      • Maria

        June 10, 2021 at 8:38 pm

        So thrilled to read you enjoyed these muffins Anita. They will keep on the counter for a couple of days. Although they can be refrigerated, I usually freeze them. I then bring them to room temperature and heat them gently in the oven. Thanks for stopping by.

        Reply
    4. Gillian Manning

      February 22, 2021 at 10:22 am

      5 stars
      These were really good. Moist yet light, which is a really hard balance to hit.
      Enjoyed by me and my husband and several friends with whom I shared.
      Definitely a keeper!

      Reply
      • Maria

        April 06, 2021 at 9:28 pm

        So thrilled to read this! Thanks for sharing Gillian!

        Reply
    5. Luisa Bellissimo

      October 06, 2020 at 9:57 am

      Thanks Maria for the fabulous recipe.
      I made them with my seven year old grandson and he loved stirring all the ingredients together!
      He loved them.
      He says to say yummy, yummy good! 👍🏆🎖

      Reply
      • Maria

        October 07, 2020 at 5:21 pm

        Thrilled to read this Luisa. It’s so much fun baking with kids! Thanks for sharing.

        Reply
    6. Jeanie

      May 19, 2020 at 1:14 pm

      Is there anything I can substitute for the banana in the Banana Strawberry muffin recipe?

      Reply
      • Maria

        May 22, 2020 at 10:19 pm

        Although I have never tried it, I would try replacing it with 3/4- 1 cup of applesauce. Any more than that and I think the muffin would be too wet. If you do decide to try it, I would love to hear about your results. Thanks for stopping by.

        Reply
    7. Mirta

      May 18, 2020 at 3:24 pm

      Dear Maria, I am so lucky to have found tou. I lined up several recipes by you to make.Biscotti will be first, and then homemade Ricotta, and niw these lovely muffins. Always looking forward to see what comes next from you. Thanks. mirta

      Reply
      • Maria

        May 18, 2020 at 5:15 pm

        You are very kind Mirta. Thank you so much for your support.

        Reply
    8. Anne

      June 02, 2019 at 11:59 pm

      5 stars
      You are so right. These are the BEST muffins ever! I am eating one warm from the oven as I type. I will have to eat two ……

      Reply
      • Maria

        June 03, 2019 at 11:10 am

        I am absolutely thrilled to hear you agree Anne! When I took these pictures, I just keep eating the banana muffins, not to mention the rest of my family members that keep hovering around me… lol. I still managed to get a couple of shots, but as you can see, the basket looks a little empty. Thanks so much for taking the time to share, appreciate it.

        Reply
    9. Val

      May 16, 2019 at 12:50 pm

      5 stars
      Love the combination of strawberries and bananas. Can’t wait to make this!

      Reply
      • Maria

        May 16, 2019 at 12:52 pm

        Fantastic Val! I think you are going to love these strawberry muffins! Thanks for stopping by!

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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