Strawberry Banana Muffins for When You Have Two Bananas and No Plan

Some recipes come from scraps. Not from scraps of food, but scraps of time, scraps of memory, and scraps of overripe bananas no one touched all week.

These strawberry banana muffins began in my kitchen on a Thursday morning. A bowl of bruised bananas stared me down, and a half-pint of strawberries sat forgotten behind a jar of pickles.

The idea came not from planning, but from necessity.

And what came out of the oven was not just a quick breakfast muffin. It was the sort of snack that tastes like it meant to happen. Moist, fragrant, just sweet enough, and ready in 35 minutes without a mixer.

If you’re looking for an easy strawberry banana muffin recipe that uses real fruit, one bowl, and no fuss.

You’ll learn why these muffins work, how to tweak them to your taste, and how I store them for quick snacks later in the week.

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Ripe Bananas and Fresh Strawberries Make All the Difference

Bananas that are yellow with big brown spots work best here. They bring natural sweetness and moisture, which means you can use less added sugar without sacrificing flavor.

Strawberries add acidity and freshness, breaking up the dense softness of the banana with bright pockets of fruit.

I chop the strawberries small, no bigger than a blueberry. Anything bigger weighs down the batter and makes wet pockets near the center.

If your strawberries are especially juicy, give them a quick pat with a paper towel. You don’t want extra water sneaking into your mix.

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Why I Use Greek Yogurt in These Muffins

I’ve baked these with both sour cream and Greek yogurt. Both work, but Greek yogurt gives a slightly fluffier, lighter result with a subtle tang that lifts the banana’s sweetness.

Sour cream makes a slightly richer, denser crumb. If you’re after something more indulgent, use that. But for everyday breakfast muffins, I go with yogurt.

In my notes, I’ve found the yogurt version keeps better by day three—it dries out slower.

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Butter or Oil? Here’s What I Found

You can use melted butter or a neutral oil in these muffins. I’ve tested both.

Butter gives a warmer, more bakery-style flavor. The kind of richness you taste even before the muffin cools.

Oil gives a slightly softer texture and makes the muffins stay moist longer, especially after refrigeration.

If I’m making these for guests or fresh that day, I use butter. For meal prep or freezing, I prefer oil.

Both work. Just don’t skip it. That fat is what keeps the muffins tender.

Try my Cinnamon Sugar French Toast Muffins if you want another breakfast-style treat with a bakery feel.

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Mixing the Batter Without a Mixer

The ingredients come together with a spoon. No stand mixer. No hand mixer. Just a bowl and a spatula.

Start by whisking your dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, and both sugars. This helps distribute the baking soda evenly before the wet mixture hits.

In another bowl, mash your bananas until mostly smooth. Add the egg, melted butter (or oil), vanilla, and Greek yogurt.

Then gently stir the wet into the dry. The batter should stay a little lumpy. Overmixing will make these tough.

The chopped strawberries go in last. Fold them gently. Don’t stir too hard or they’ll break up and bleed.

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Baking Tips for Moist Strawberry Banana Muffins

Scoop the batter evenly into your lined or greased muffin tin. I fill each cup about three-quarters full.

Sprinkling the tops with raw sugar is optional, but I recommend it. It adds a light crunch and makes them look finished.

Bake at 350°F for 18 to 22 minutes. Your kitchen will smell like toasted banana bread and warm strawberry jam. A toothpick in the center should come out clean.

Let them rest in the pan for five minutes before moving them to a cooling rack. They firm up slightly as they cool, which helps the texture.

Want something fruity and fun but different? My Easy Blueberry Muffins bake up just as fast and are great for spring mornings.

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Storing These Muffins and Making Them Last

These muffins keep well in a sealed container at room temperature for two days. After that, move them to the fridge.

The strawberries release moisture over time, so I keep a paper towel in the bottom of the container to absorb any extra.

If you want to freeze them, wrap each muffin in plastic and freeze in a zip bag. Reheat from frozen in the microwave for 30 seconds.

They’re great for lunchboxes or those late afternoons where dinner’s still an hour away and everyone’s staring at the fridge.

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Serving Notes and Ideas

I often serve these warm with a little butter and coffee. My nephew likes his with a dollop of whipped cream on top—calls it his “banana cupcake.”

They also go well cut in half and griddled lightly in a buttered pan. Just a few seconds on each side gives them a crisp edge.

If you’re in the mood for something a little more dessert-forward, my Banana Split Dump Cake is easy, messy, and always a hit.

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Save This for Later and Share Your Bake

I hope this strawberry banana muffin recipe becomes a regular in your kitchen the way it has in mine.

Pin it to your muffin or breakfast board so you always have it handy.

And if you try it, let me know in the comments how it turned out. Did you go with yogurt or sour cream? Butter or oil? I read every note, and I’m always curious how it works out in other kitchens.

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