Bake a batch of delicious strawberry banana muffins with this quick and easy recipe! Perfect for breakfast, snacks, or whenever you need a sweet treat.
There’s nothing quite like the smell of delicious muffins baking in the oven, especially when they’re filled with juicy strawberries and sweet bananas. These banana strawberry muffins are the perfect blend of fruity flavor and classic oat muffin texture — exactly what you want for an easy breakfast or a mid-morning treat.
Pin this easy strawberry banana muffin recipe to save for later!
These muffins come together quickly and easily and are made with simple pantry staples and fresh ingredients. Whether you’re trying to use up overripe bananas or you have a handful of strawberries that need to be eaten, this recipe is a great way to whip up something special without a lot of effort. They’re light, moist, and just sweet enough to feel like a treat without being too rich.
Easy Strawberry Banana Muffins
Perfect for busy mornings, lazy weekends, or even packing into lunchboxes, these delicious muffins will become a new favorite in your home. Let’s get baking!
All the simple ingredients you’ll need for this delicious muffin recipe.
Ingredients
Simple, fresh ingredients make these Strawberry Banana Oat Muffins an easy go-to recipe anytime you’re craving a sweet, satisfying bite. Here’s what you’ll need:
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt (just a pinch)
- 5 small strawberries, diced
- ½ cup old-fashioned oats
Instructions
Follow these simple steps to make the best Strawberry Banana Oat Muffins!
1. Preheat the oven and prepare the muffin tin.
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease the cups. This makes it easy to remove the warm muffins once they’re baked.
2. Combine the wet ingredients.
In a large mixing bowl, combine the sugar and room temperature unsalted butter. Use a hand mixer or whisk to beat them together until the mixture is pale and fluffy. Add the egg, vanilla extract, and mashed bananas, and continue mixing until everything is smooth and well combined.
Start by creaming together butter and sugar until light and fluffy.
3. Sift the dry ingredients.
In a separate large bowl, sift together the flour mixture — all-purpose flour, baking powder, baking soda, and salt. Sifting helps keep the muffins light and fluffy.
4. Mix the wet and dry ingredients.
Slowly add the dry ingredients to the bowl with the wet ingredients. Mix gently until just combined — it’s okay if there are a few small streaks of flour left. You don’t want to overmix the muffin batter!
5. Add oats and strawberries.
Fold in the oats, then gently stir in the chopped strawberries. Using fresh strawberries gives the muffins a juicy burst of flavor in every bite.
The finished muffin batter, with juicy strawberries folded in.
6. Scoop the batter into the muffin pan.
Using an ice cream scoop or a spoon, divide the muffin batter evenly among the muffin cups of the prepared muffin pan.
Scoop the batter evenly into your lined muffin tin and you’re ready to bake.
7. Bake.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing as these delicious muffins bake!
Just out of the oven—golden, fluffy, and packed with flavor!
8. Cool and serve.
Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely (or enjoy a few while they’re still warm!). This strawberry banana muffins recipe is best served fresh, but you can also store leftovers for a quick easy breakfast throughout the week.
Soft, tender, and full of fresh strawberry flavor.
Tips for the Best Muffins
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Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana mixture will be. Look for extra ripe bananas with lots of brown spots!
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Don’t overmix the batter: Overmixing can lead to crumbly muffins. Stir just until the wet and dry ingredients are combined for extra fluffy results.
Soft, fluffy, and full of juicy strawberries—these muffins are a must-bake!
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Fresh vs. frozen strawberries: While fresh strawberries usually give the best texture (since they don’t release as much liquid during baking), frozen strawberries can sometimes taste even sweeter because they’re picked at peak ripeness. If you use frozen, thaw them completely, pat them very dry, and toss them lightly in a little flour before folding them into the batter to help prevent soggy muffins.
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Grease or line your muffin pan: Even if you use paper muffin liners, it’s a good idea to lightly mist them with cooking spray. This helps prevent sticking and makes it easier to remove the muffins.
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Gluten-free option: You can swap the all-purpose flour for a gluten-free flour blend if needed! Just be sure to use a 1:1 baking blend for best results.
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Storage tips: Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap individual muffins tightly in plastic wrap and freeze for up to three months.
These banana strawberry muffins pair perfectly with fresh berries on the side.
If you’re looking for a great recipe to add to your favorite strawberry recipes, these Strawberry Banana Oat Muffins are a must-try! Made with simple ingredients you probably already have on hand, this muffin recipe is perfect for busy mornings, weekend baking, or anytime you’re wanting something sweet and satisfying.
Be sure to save the recipe card below so you can whip up a batch whenever you need new breakfast recipe ideas. Whether you’re baking for your family or just treating yourself, this easy strawberry banana muffins recipe is one you’ll come back to again and again!
Easy & Delicious Strawberry Banana Muffins Recipe
Simple, fresh ingredients make these Strawberry Banana Oat Muffins an easy go-to recipe anytime you’re craving a sweet, satisfying bite.
Ingredients
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt (just a pinch)
- 5 small strawberries, diced
- ½ cup old-fashioned oats
Instructions
1. Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease the cups.
2. In a large mixing bowl, combine the sugar and room temperature unsalted butter. Use a hand mixer or whisk to beat them together until the mixture is pale and fluffy. Add the egg, vanilla extract, and mashed bananas, and continue mixing until everything is smooth and well combined.
3. In a separate large bowl, sift together the flour mixture — all-purpose flour, baking powder, baking soda, and salt. Sifting helps keep the muffins light and fluffy.
4. Slowly add the dry ingredients to the bowl with the wet ingredients. Mix gently until just combined.
5. Fold in the oats, then gently stir in the chopped strawberries.
6. Using an ice cream scoop or a spoon, divide the muffin batter evenly among the muffin cups of the prepared muffin pan.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.