Can I use frozen strawberries?

Yes! Just be sure to thaw them and pat them completely dry before folding them in. This prevents extra moisture from making the muffins soggy.

I only have one banana — can I still make this?

You can, but your muffins may be less moist and flavorful. If needed, supplement with ½ cup applesauce or additional yogurt.

Can I make mini muffins?

Absolutely. Use a mini muffin pan and reduce bake time to 10–12 minutes. Always check for doneness with a toothpick.

Are these muffins safe for kids and pregnant women?

Yes! This Strawberry Banana Muffin Recipe contains no artificial ingredients, alcohol, or additives. It uses natural sweeteners and is made with recognizable, whole ingredients.

Strawberry Banana Muffin Recipe: 1 Easy Brunch Favorite

Name: Strawberry Banana Muffin Recipe: 1 Easy Brunch Favorite
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12 muffins
Cuisine: American
Ingredients: 3 overripe bananas (mashed until smooth); 1 cup diced fresh strawberries; 2 large eggs; 1/2 cup plain yogurt (you can use Greek for extra protein); 1/3 cup honey or maple syrup; 1/4 cup olive oil or melted coconut oil; 1 tsp pure vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon (optional, but excellent for warmth and depth)

Strawberry Banana Muffin Recipe: 1 Easy Brunch Favorite

Print Recipe

Moist and tender strawberry banana muffins made with overripe bananas and juicy strawberries, for a naturally sweet treat. Easy to prepare, freezer-friendly, and perfect for brunch or on-the-go snacks. Customizable for gluten-free, dairy-free, or vegan diets. Kid-friendly and ideal for meal prep.

Author: Pearl
Prep Time: 15 minutes
Cook Time: 20–23 minutes
Total Time: 35–40 minutes
Yield: 12 muffins 1x
Category: Desserts & baked goods
Cuisine: American

Ingredients

Scale

Fresh Ingredients for the Base

3 overripe bananas (mashed until smooth)
1 cup diced fresh strawberries
2 large eggs
1/2 cup plain yogurt (you can use Greek for extra protein)
1/3 cup honey or maple syrup
1/4 cup olive oil or melted coconut oil
1 tsp pure vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional, but excellent for warmth and depth)

Instructions

Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Mash bananas until smooth and dice strawberries into small pieces.

Whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, whisk mashed bananas, yogurt, honey or maple syrup, eggs, oil, and vanilla until smooth.

Gradually add dry ingredients to wet mixture, stirring gently just until no flour streaks remain.

Fold in diced strawberries carefully.

Fill muffin cups about ¾ full.

Let the filled tin sit at room temperature for 10 minutes for higher muffin tops (optional).

Bake for 20–23 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Cool in the pan for 3–5 minutes.

Transfer muffins to a wire rack to cool completely.

Notes

Use overripe bananas for maximum flavor and moisture. Don’t overmix the batter, or muffins will be dense. Substitute other berries, gluten-free flour, or plant-based yogurt as needed. Muffins freeze well for up to 3 months. Let batter rest before baking for bakery-style tops.

Keywords: strawberry, banana, muffin, brunch, easy, moist

Find it online: https://pearlrecipes.com/strawberry-banana-muffin-recipe-a-brunch-favorite/