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These healthy strawberry banana muffins with Greek yogurt are incredible! There’s something special about the combination of juicy, fresh strawberries and perfectly ripe bananas. These homemade muffins are easy to make and packed with delicious flavor in every bite.
Ella and I took a trip to our favorite strawberry farm in Carlsbad to get some fresh, sweet strawberries. The result? A batch of muffins with a moist, tender crumb bursting with strawberry flavor. They are perfect for breakfast, meal prep, or a sweet snack anytime. And if you love the flavors of bananas and strawberries, don’t miss our banana strawberry pancakes!
🔍 Quick Look: Strawberry Banana Muffins
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~113 kcal per serving
- 👥 Servings: 12 muffins
- 🥣 Key Ingredients: Bananas, strawberries, eggs, Greek yogurt, sweetener, flour
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Simple ingredients: These muffins are made with simple pantry ingredients, making them easy to bake up anytime.
- Healthier: There’s no butter or oil in this recipe, and the muffins still turn out soft, moist, and delicious.
- Great Texture: These muffins have a light and fluffy texture.
- Perfect for Meal Prep: These muffins store well, making them perfect for quick breakfasts or snacks throughout the week.
- Juicy Strawberries Throughout: Fresh strawberries are folded into the batter, adding little bursts of sweetness in every bite.
“Made these this past weekend. WOW! Absolutely fantastic flavor, and my husband adored them, too! Some of the best healthy muffins ever.”
– janet
Key Ingredients
- Bananas: You will need two medium-sized ripe bananas. For more delicious banana muffins, try our classic healthy banana muffins, banana apple muffins, and banana zucchini muffins next!
- Eggs: Two large eggs help the muffins come together.
- Greek Yogurt: Use 0-fat Greek yogurt for this recipe.
- Milk: A little bit of milk helps make the batter the perfect consistency.
- Sweetener: Use sugar or a sugar-free sweetener with a 1:1 ratio to sugar.
- Flour: Use all-purpose flour for this recipe. Also, reserve one tablespoon of the flour for the strawberries.
- Strawberries: Use fresh strawberries and chop them into small pieces.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Add Strawberries on Top: We recommend reserving 1/4 cup of the strawberries to add to the top of the muffins once they are in the muffin pan. It makes these muffins beautiful and shows off the strawberries once they are baked.
- Muffin Liners: You can lightly spray a silicone nonstick muffin pan with oil and pour the batter into the muffin pan. Or, you can place muffin liners in the muffin pan. We recommend using parchment paper liners because the muffins don’t stick to them as much.
- Add-Ins: You can mix some mini chocolate or white chocolate chips into the muffin batter for a burst of chocolate flavor.
How To Make Strawberry Banana Muffins
- Wash and thoroughly dry the strawberries, then chop them into small, even pieces and set aside.
- Peel the bananas and add them to a large bowl. Mash well with a fork until smooth and well-mashed. Then, add the eggs, Greek yogurt, milk, and vanilla extract to the bowl. Whisk until combined, then mix in the sugar.
- Set aside 1 tablespoon of the flour for the strawberries. In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t over-mix.
- Add the chopped strawberries to a small bowl with the reserved tablespoon of flour and gently toss to coat.
- Set aside 1/4 cup of the strawberries, then fold the remaining strawberries into the batter.
- Line a muffin pan with liners or lightly spray a nonstick or silicone muffin pan. Evenly divide the batter between the cups, filling each about 3/4 full.
- Top the muffins with the remaining 1/4 cup of strawberries. Bake at 350°F for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then enjoy.
Expert Tips
- Cut the Strawberries: For this recipe, cut the strawberries into small, even pieces. This ensures that you get an even strawberry flavor throughout with pieces of strawberries in each muffin.
- Toss Strawberries in Flour: To remove any excess moisture from the strawberries, place them in a bowl along with one tablespoon of flour. Then, lightly mix the strawberries in the flour. This helps remove moisture and prevents the strawberries from sinking to the bottom of the muffins.
- Don’t Over-Mix the Batter: Make sure not to over-mix the muffin batter. Over-mixing often leads to dense muffins, and you want them to be light and fluffy. Also, lightly fold in the strawberries.
- Use Ripe Bananas: Ripe bananas are the sweetest and will add the best flavor to these muffins.
- How to Know When Muffins are Done: You will know these muffins are done when a toothpick inserted into the center of the muffins comes out clean.
- Let Them Cool: Carefully remove the slightly cooled baked muffins from the muffin pan and place them on a wire rack. Then, let the muffins cool before enjoying them.
Storage Instructions
- On the Counter: You can store leftover muffins in an airtight container on the counter at room temperature. This is ideal if you are going to finish them within 1-2 days.
- Refrigerate: If you need to store the muffins for longer, place the airtight container in the refrigerator for 3-4 days.
- Freeze: You can freeze these muffins for a later time. Just place them in freezer-safe containers or stasher bags. Then, freeze them for 1-2 months.
Strawberry Banana Muffins FAQs
Can I Add Strawberries to Banana Muffins?
Yes, strawberries are a great addition to banana muffins. They add natural sweetness, moisture, and a burst of flavor that pairs perfectly with ripe bananas.
Is it Better to use Frozen or Fresh Strawberries for Muffins?
Fresh strawberries are best for this recipe. This recipe is not intended to be made with frozen strawberries. Frozen strawberries contain too much excess moisture and can become mushy when baked. They are also difficult to cut into small pieces, which affects the texture of the muffins.
Are Strawberry Banana Muffins Healthy?
These banana strawberry muffins are a healthier option. They’re made with simple, wholesome ingredients like fresh strawberries, non-fat Greek yogurt, and no butter or oil, making them a lighter muffin option.
More Muffin Recipes to Try!
Cottage Cheese
Cottage Cheese Blueberry Muffins
Breakfast
Banana Blackberry Muffins
Breakfast
Chocolate Blueberry Muffins
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Strawberry Banana Muffins
Ingredients
- 2 medium-sized ripe bananas
- 2 large eggs
- 1/4 cup 0-fat Greek yogurt
- 1 teaspoon milk of choice
- 1 teaspoon vanilla extract
- 0.81 cups (3/4 cup and 1 tablespoon) sugar or 1:1 sugar substitute
- 2 cups flour, reserve 1 tablespoon of the flour for the strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ¼ cups strawberries, reserve 1/4 cup for the top of the muffins
Instructions
- Wash and thoroughly dry the strawberries, then chop them into small, even pieces and set aside.
- Peel the bananas and add them to a large bowl. Mash well with a fork until smooth and well-mashed. Then, add the eggs, Greek yogurt, milk, and vanilla extract to the bowl. Whisk until combined, then mix in the sugar.
- Set aside 1 tablespoon of the flour for the strawberries. In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t over-mix.
- Add the chopped strawberries to a small bowl with the reserved tablespoon of flour and gently toss to coat.
- Set aside 1/4 cup of the strawberries, then fold the remaining strawberries into the batter.
- Line a muffin pan with liners or lightly spray a nonstick or silicone muffin pan. Evenly divide the batter between the cups, filling each about 3/4 full.
- Top the muffins with the remaining 1/4 cup of strawberries. Bake at 350°F for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then enjoy.
Video
Notes
- Strawberries: Cut the strawberries into small even pieces.
- Use Ripe Bananas: Ripe bananas are sweeter and will add the best flavor to these muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins were amazing. I can’t wait to make them again. I reached out to Shawna with a question and I got a response within hours. Shawna and Ella your recipes are amazing. You make cooking fun, easy and definitely healthy. You have helped me maintain after my -96 pound weight loss journey. Keep those recipes coming ❤️
Hi Jonna, wow, thank you so much for the kind words! ❤️ I’m so happy the muffins turned out amazing for you! It means the world that you reached out and we were able to help. Congratulations on your incredible 96-pound weight loss journey, what an inspiring achievement! I’m so glad our recipes have been a part of your healthy lifestyle, and we’ll definitely keep the delicious, easy, and healthy recipes coming your way. Thanks for your support, and here’s to many more tasty meals ahead! 🙂
One of my favorite muffins. Great flavor combo.
Hi LoAnne, that’s awesome to hear! These strawberry banana muffins are definitely one of my favorite flavor combos, too! I’m so glad you enjoyed them, thanks for leaving a review!
Made these this past weekend. WOW! Absolutely fantastic flavor, and my husband adored them, too! Some of the best healthy muffins ever. Thanks, Shawna!👍👍
Hi Janet, I am so happy you both enjoyed the strawberry banana muffins! Thank you so much for letting me know and for taking the time to leave a comment! We are kind of obsessed with them over here right now.