Soft, fruity, and lightly sweet, these Strawberry Banana Muffins are a delicious way to use up ripe bananas. Easy to make and even easier to love, great for meal prep or a quick breakfast.

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Muffins make me happy, and these Strawberry Banana Muffins are no exception! They are soft and moist, loaded with juicy strawberries and the almonds on top bring just the right amount of crunch. I can’t get enough of how incredible they make my kitchen smell while baking!

Why I love this recipe

These muffins are the perfect mix of easy and delicious. They come together fast with ingredients I almost always have on hand. I love whipping up a batch for breakfast, snacks, or just because I need a little homemade happiness in my day!

If you love this recipe, you should try my other favorite muffins like blueberry muffins.

Ingredients

flour
almond flour
ripe bananas
sugar
eggs
vanilla extract
coconut oil
strawberries
baking powder
baking soda
almonds

If you aren’t a fan of almonds feel free to leave them out and simply use only all-purpose flour.

Step by step

Preheat the oven to 350°F (180°C) and grease or line a muffin tin with paper liners.
In a bowl, combine the mashed bananas, sugar, and eggs. Whisk until well incorporated.
Add the oil and vanilla extract, then continue mixing until smooth.
Gradually add the dry ingredients: flour, almond flour, baking powder, and baking soda. Mix until just combined. Do not overmix.

egg, mashed banana, and sugar in glass bowl

Using a spatula, gently fold in the chopped strawberries.
Fill the muffin cups about ¾ full with batter. Then, sprinkle chopped almonds on top.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool on a wire rack 10 minutes before removing them from the pan.

Tips for best results

Use overripe bananas for natural sweetness and enhanced flavor.
Gently fold in the strawberries to keep them intact and juicy.
Avoid overmixing to ensure soft, fluffy muffins.
Don’t skip letting the muffins cool in the pan for a few minutes to prevent crumbling.

3 strawberry banana muffins with one wrapper removed

Variations

With this recipe, you can try different flavors and textures! Incorporate nuts like walnuts, hazelnuts, or pecans for extra crunch and flavor.

If you enjoy a bit more sweetness, a sprinkle of powdered sugar or a drizzle of glaze is a great finishing touch.

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Storage

These muffins store well! Keep them in an airtight container at room temp for up to four days, or in the fridge for five.

Want to keep them even longer? Freeze them for up to three months, then thaw or microwave for a tasty bite.

If you try this recipe please comment and rate it below, I love hearing from you!