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Strawberry Banana Muffins

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These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack.

Three strawberry banana muffins stacked on a white plate.

I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school. 

I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla chai) and scroll through my social media feeds before I get started on work. And it’s a really good morning when I have a muffin or scone to snack on.

I love muffins that are packed with tons of fruit, like apple streusel muffins, morning glory muffins, or blueberry crumb muffins

These strawberry banana muffins fall into that category. And they’re perfect for this time of year when fresh strawberries are really starting to get good!

Strawberry banana muffin cut in half on a white plate.


I developed this strawberry banana muffin recipe years ago when a bunch of readers were asking for lighter recipes.

This recipe still uses a bit of butter and some sugar, but the sweetness and texture of the fruit allows us to use less of both ingredients and still have a muffin that is moist and delicious. 

The recipe also includes some oats for both flavor and texture. Plus, I think that bananas and oats go great together.

All in all, these muffins are perfect with your morning coffee or tea and are an awesome snack to toss into your kiddo’s lunch box!

Unwrapped strawberry banana muffin set on a wire cooling rack with more muffins visible in the background.


These strawberry banana muffins are pretty easy to make, and I even have a secret trick up my sleeve for making them extra flavorful and moist without adding extra butter or oil to the recipe.

My secret trick

Before you do anything else for this recipe, stir together your chopped strawberries with 2 tablespoons of sugar. Set this aside for 1 hour.

Macerated strawberries in a strainer next to a bowl of the strawberry juice.

During that hour, the sugar will draw out the juice in the berries. After the hour, drain the berries, reserving the juice and the berries separately.

When we make the muffin batter, we’ll use the strawberry juice as some of the liquid. 

Since the juice is sweet, it both sweetens and moistens the batter, giving these muffins SO much extra flavor!

Butter and sugar creamed together in a white bowl for strawberry banana muffins.

Can you use frozen strawberries?

I don’t recommend using frozen strawberries in this recipe – fresh berries are best since they hold their shape better when you fold them into the batter.

Frozen strawberries may also give off more liquid, which could throw off the moisture of the muffins.

Eggs beaten into the wet ingredients for strawberry banana muffins.

Making this recipe

After the strawberries have rest and you’ve separated the berries from the juice, preheat your oven and line a standard muffin tin with paper liners.

Use a mixer to cream together the rest of the sugar with the butter until light and fluffy. Add the eggs, followed by the banana and the vanilla.

Strawberry banana muffin batter in a white bowl.

Separately, whisk together the flour, oats, baking powder and soda, and salt. Alternate stirring the dry ingredients into the batter with the juice from the strawberries, then gently fold in the reserved berries.

Divide the batter between the prepared muffin cups. If you’d like, top the muffins with some rolled oats or coarse sugar before baking for 18-20 minutes.

The muffins are done with a toothpick inserted in the center comes out clean. Let the muffins cool on a wire rack.

Strawberry banana muffin batter in a muffin tin, ready to go in the oven.


Because these strawberry banana muffins are very moist, they will only last at room temperature (in a covered container) for about 2 days. 

If you’d like them to last longer, I recommend storing them in the refrigerator. They should like 3-4 days in the refrigerator.

You could also freeze them in a zip-top freezer bag or airtight container for up to a month. To thaw, place a muffin on a microwave-safe plate and microwave for 30-60 seconds to both thaw and warm them through.

Strawberry banana muffins cooling on a wire rack.
Unwrapped strawberry banana muffin.

Strawberry Banana Muffins

These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack.
4.80 from 5 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 18 minutes
Inactive Time: 1 hour
Total Time: 1 hour 38 minutes
Servings: 12 muffins


  • 1 ½ cups chopped fresh strawberries
  • ½ cup plus 2 tablespoons granulated sugar divided use
  • ¼ cup unsalted butter softened
  • 2 eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 medium ripe bananas mashed
  • 1 ½ cups all-purpose flour
  • ½ cup quick-cooking oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Coarse sugar or rolled oats for topping optional


  • In a bowl, combine the strawberries and 2 tablespoons of the sugar. Set aside for 1 hour. Drain, reserving both the liquid and the berries separately.
  • Preheat oven to 400°F. Line a standard muffin pan with paper liners or grease with nonstick cooking spray.
  • In a medium bowl, cream together the remaining sugar and butter until light and fluffy. Beat in the eggs, then the banana and vanilla.
  • In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Stir the dry ingredients into the butter mixture alternately with the juice from the berries. Gently fold in the berries. Divided batter between the prepared muffin cups. If desired, sprinkle the tops with coarse sugar or rolled oats.
  • Bake for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool in the pan on a wire rack.


Helpful resources:


Serving: 1muffin | Calories: 164kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 194mg | Potassium: 133mg | Fiber: 1g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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Recipe Rating

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Sunday 3rd of September 2023

Have you ever used frozen strawberries? Like, either ones you've frozen or store bought frozen?


Friday 8th of September 2023

Hi Misha – I have not tried this recipe with frozen strawberries. I probably wouldn't thaw them if you, otherwise they will be too mushy and would break down in the batter. If you give it a try, I'd love to know how it goes. Happy baking! Jamie


Friday 9th of June 2023

I never leave comments. Like ever. I made these and i used 2 cups of strawberries chopped and used the sugar and these were bar none the best muffins I have ever made. Ever. The juice from the strawberries make a huge big ginormous difference! Do not skip! I praise you for this recipe! This is going in my every picnic recipe book! Yummy! Thank you! Except now I need bigger pants because I ate them all!


Tuesday 13th of June 2023

So happy to hear this, Christina! Thanks for stopping by and sharing your feedback! Happy baking - Jamie

Amanda Orsler

Sunday 8th of September 2013

Beautiful. They came out really well and tasted great. I put a little bit of cooking chocolate in the middle of each one for half the batch for something a bit richer.


Sunday 8th of September 2013


Yum, that sounds wonderful! Thank you so much for stopping in to share, and have a wonderful day!


Margie Huddleston

Sunday 12th of May 2013

I made these. Great recipe! Thanks for sharing.


Saturday 5th of June 2010

You forgot to add the bananas in the directions!!!


Sunday 6th of June 2010

Thanks, I added it! -Jamie

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