May 27, 2024

Banana Strawberry Muffins

Strawberry banana muffins. Fruit homemade sweet pastry. Selective focus, vertical image.
Banana Strawberry Muffins are the perfect way to start your day with a burst of flavor and sunshine. They're easy to prepare, perfect for meal prep, and endlessly customizable.
Why Banana Strawberry Muffins Will Be Your New Morning Favorite:
• Quick + Easy: Whip up a batch of these muffins in under an hour, making them ideal for busy mornings. Simple ingredients and minimal cleanup ensure a stress-free breakfast prep.
• Kid-Approved + Nutritious: These muffins are a win-win for parents and kids! They're packed with the natural sweetness of bananas and strawberries, offering a delicious and satisfying way to sneak in some fruit.
• Perfect for Meal Prep: Bake a double batch on the weekend and enjoy them throughout the week for a grab-and-go breakfast or a healthy afternoon snack. They freeze beautifully, ensuring a delicious and convenient option any time of day.
• Customizable Canvas: Feel free to personalize your muffins! Add a sprinkle of chocolate chips, chopped nuts, or white chocolate chips.
• Budget-Friendly: Using readily available ingredients makes this recipe a delicious and affordable breakfast or snack option.
Tips + Tricks:
• For extra moist muffins, use overripe bananas with plenty of brown spots.
• Don't overmix the batter! Overmixing can lead to tough muffins.
• Freeze leftover muffins for a quick and delicious breakfast or snack later. Simply thaw at room temperature or warm them gently in the microwave.
Are you looking for more delicious muffin recipes? Check out some of my favorites!
Blender Chocolate Protein Muffins
EASY Zucchini Muffins
Gluten-Free Banana Crumble Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 186 kcal


  • 3 large bananas mashed
  • 1/3 cup melted coconut oil or butter
  • 1/3 cup sugar
  • 2 tbsp brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ tsp almond extract
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 1/3 cup dehydrated strawberries (I like to also add in the powder from the bottom of the bag)


  • Prepare a muffin tin with muffin liners. Preheat oven to 350 degrees.
  • In a large bowl, mash the banana with a wire whisk.
  • Add the coconut oil and sugars and whisk until combined.
  • Whisk in the egg, vanilla almond extract and chia seeds.
  • Sprinkle the baking soda and salt on top of the banana mixture, then add the flour and almond flour and gently mix.
  • Fold in the dehydrated strawberries.
  • Scoop the batter into the prepared muffin tin.
  • Bake for 15-18 minutes.


Serving: 1gCalories: 186kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 14mgSodium: 195mgPotassium: 133mgFiber: 2gSugar: 11gVitamin A: 40IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Keyword Dairy-free, healthy, kid-friendly, muffins
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