Moist, luscious strawberry banana muffins with Greek yogurt are a sweet treat for breakfast, brunch, or snacks. Mix them quickly by hand in one bowl to use up some ripening bananas and create a fun contribution to your daily fruit intake!
We are a few weeks into “OMG the strawberries are everywhere” season, and I have been participating fully, buying them by the boatload nearly every time I go to the store or stumble across a little farm stand. This weekend, my strawberry over-purchasing coincided with a serious surplus of bananas turning brown on the counter, even after several rounds of smoothies. So, the answer was obvious. Time to bake!
Muffins have become one of the first things I think of for a quick baking project, partly because they’re typically very easy and fast to make, and partly because Henry will wolf down carrots, zucchini, and any number of other nutrient-rich foods that he otherwise squarely rejects when they come packaged in carbohydrate form. (Clearly, he is his mother’s son. Le sigh.)
Granted, this particular recipe is a bit more of a treat, but well worth it. The strawberry banana fix is adapted from a banana chocolate chunk muffin base. Greek yogurt, I’m convinced, deserves much credit for giving the muffins a moist crumb without heaviness, much like it does in these lemon poppy seed muffins, as well. Of course, when you’re also mixing in two ripe bananas and a generous heap of sliced strawberries, there is no possible way you’re going to end up with a dry, sad, or flavor-less baked good.
I mean, just look at those gorgeous bright red bursts. Are they calling your name??
These strawberry banana muffins are sweet, making them a bit of a treat for a special breakfast or brunch. They felt just a tiny bit celebratory to enjoy during our long weekend, and I felt modestly proud for using up the last of the strawberries and bananas wasting away on the counter. That said, at the rate I’m shelling out to acquire more and more of these gorgeous fresh berries, there will be many more opportunities to make muffins with the “leftovers” throughout the summer. Darn! 😉
Luscious Strawberry Banana Muffins
Prep
Cook
Total
Yield 12 muffins
Strawberry banana muffins are a sweet treat for breakfast, brunch, or snacks. Mix them quickly by hand in one bowl with Greek yogurt and over-ripe or frozen bananas. A fun contribution to your daily fruit intake!
Ingredients
- 2 large bananas, very ripe or frozen and defrosted
- 1 large egg
- 1/4 cup butter, melted and cooled slightly
- 1/4 cup plain or vanilla Greek yogurt
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1 1/2 cups plus 1 tablespoon all purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups strawberries, rinsed and thinly sliced
Instructions
- Preheat oven to 350 degrees F (180 C), and prepare a muffin pan with 12 paper liners.
- In a large bowl, mash the bananas with a spatula or fork until they are soft and mostly smooth. Add the egg, melted butter, yogurt, milk, and vanilla extract; stir to combine.
- Sprinkle the 1 1/2 cups flour, sugar, baking powder, and salt on top of the banana mixture, and fold gently with a spatula just until the flour is mostly incorporated. (A few streaks are OK!)
- Sprinkle the remaining 1 tablespoon flour over the sliced strawberries and toss briefly to coat. (This helps prevent the berries from sinking to the bottom of each muffin well.) Gently fold the strawberries into the batter.
- Divide batter among the 12 muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, until the tops are lightly golden and a cake tester or toothpick inserted into the center comes out clean. Allow muffins to rest in the pans for 5-10 muffins, then remove to wire racks to cool completely.
Notes
You can make these with either very ripe bananas or with bananas that have been frozen whole and then defrosted. I've done both and had great results each way.
Depending on the size of your muffin wells, you may have a small amount of leftover batter, which you could certainly make into additional muffins, regular- or mini-sized, if you were so inclined. 🙂
If you want to be sure the muffin tops have attractive strawberries front and center, reserve a handful of sliced strawberries after tossing them in the flour, and arrange 1 or 2 by hand on top of each muffin after you pour the batter into the well.
Life of Henry
This is how I knew the photo shoot for these muffins was over. But how could I resist setting aside the camera to cuddle with this love-bug!?
You’re quickly becoming one of my favorite bloggers!!! Your blog just gets better each day! Love your writing. And also little Henry 💙💙
Cam, you are the sweetest! I am grateful for you beyond all measure!
Made these yesterday and they are delicious (and not to mention quick and easy)! Will definitely be making them again soon!
Hooray, Brittany, I’m so happy to hear that! Thank you so much for taking the time to report back and leave this nice review. It means a lot!
I just made these this morning and when i took them out of the muffin wrapper they were sfuck to it. Only got the eat the top and middle. What I ate was ABSOLUTELY DELICIOUS but how do I get them not to stick:(
Oh no, I’m sorry to hear that – lost muffin goodness is a sad thing! A couple of possibilities – were the muffins cooled or still pretty warm when you tried to remove them? Warm muffins/cupcakes can contribute to sticking. You can also try using different liners, with an emphasis on no-stick and grease-proof – my favorites are here (not sponsored, just love them!). But to be completely honest, in the past few months I have begun foregoing paper liners for muffins altogether, and just lightly spraying the pan, and I am in LOVE with doing it this way. Seems like they release more easily and get a nicer texture on the outside of the muffin, besides. I will update this recipe to reflect that as a recommended option. I’m glad you liked the taste and hope some of these ideas might help with your next batch of muffins! Thanks for leaving a comment, and take care!
How do you keep the strawberries looking so fresh? They look so good.
I really think it helps, appearance-wise, to lay a few slices of strawberry on top of each muffin right before they go in the oven. And then of course to eat and/or photograph the goods right away! 😉
I think these look stunning! Love that they’re on the healthier side too!
Believe it or not, I have been making a ice lollies, smoothies with combination of strawberries, yogurt and banana like crazy that my family is really fed up ? But these muffins look so incredible and I have a sneaky feeling that this is something they will love it. Can’t let the strawberry season pass without making the most of it.
Monica, these look beautiful– and so perfect for all the berries I’ve been bringing home!
What a great way to eat more fruit. I bet kids would love to help make these too.
These muffins look sooo good! I love the plethora of strawberries this time of year!