5 from 1 review

Strawberry Banana Muffins

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strawberry banana muffins in a muffin tin

You guys know I LOVE to bake.

I bake cookies on a Tuesday morning just because “I feel like.”

I make brownies 1x a month because what beats a warm homemade brownie with a scoop of vanilla bean ice cream on top?! 

As a Registered Dietitian Nutritionist (RDN) with a love for baking, I am personally always mindful of the added sugars being consumed. Instead of avoiding baked goods completely, I give my body what it’s craving in moderation.

However, others around me (my husband, family members, coworkers, friends) often tell me they have trouble with consuming sweets in moderation.

For example, a friend the other day asked me, “How can you eat just ONE cookie?!” And another friend asked me, “You are always eating carbs, how do you stay so fit??”

It’s totally normal and easy to overeat the sweets. I get it!

For those looking to indulge, but without a ton of added sugar (especially those with diabetes) these Skinny Strawberry Banana muffins are for you!

strawberry banana muffins in a muffin tin

Ingredients you will need to make Strawberry Banana Muffins

Greek yogurt: I like to use plain, whole milk Greek yogurt. I’ve always made these with a strawberry flavored yogurt too and they are delicious that way too!

Sugar: I like to use a combination of both coconut sugar and brown sugar. However, if you only have granulated white sugar that is an acceptable substitute.

Eggs: Be sure to use room temperature eggs because roomtemperature eggs (which are less viscous than cold eggs) mix better with the batter and rise more easily.

Milk: Cows milk (I use whole cows milk, but you can use 2% or whatever you have on hand. I have not tested with any plant based milks).

Ripe bananas: Be sure to use bananas that have spots on them (ripe bananas!) Using ripe bananas means they’re much easier to mash but also sweeter, as more of the starch has converted to sugar. Save some banana to slice into banana coins to garnish the muffin before baking.

Vanilla Extract: Adds flavor to the muffins and brings out other flavors of these strawberry banana muffins. Lemon extract is also a great substitute.

All Purpose Flour: Always a staple in my muffins. If you are gluten free, Bob’s Red Mill has a Gluten Free 1-1 baking flour you can try. However, I have never tested this recipe using that flour.

Baking Powder and Baking Soda: These are both chemical leavening agents that cause batters to rise when baked.

Salt: Salts purpose in many muffin recipes is to enhance the flavor of the other ingredients. Its presence wakes up some of the other flavors as the ingredients meld. 

Strawberries: I used fresh in this recipe. I have not tested using frozen, but if you do I would recommend thawing them completely and then dicing.

How to prevent soggy-bottomed muffins:

Toss the strawberries in a little bit of flour!

The solution to the strawberries sinking to the bottom of the muffins is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking

How to make Strawberry Banana Muffins:

Preheat your oven to 425° F. Spray a muffin tin* with non-stick baking spray and set aside.

In a medium sized bowl, whisk together the yogurt and the eggs. Add in the sugars and whisk again. Then add in the milk, mashed bananas, coconut oil, lemon juice and vanilla extract. Mix well. 

In another medium bowl, sift together the flour, baking soda, baking powder and salt. Using a rubber spatula, gently fold the dry ingredients in to the wet ingredients. 

Fold in the chopped strawberries. Be careful to not over mix muffin batter! Scoop the batter into prepared tins and garnish with a banana coin and a sliver of strawberry. Right before putting the muffins in the oven lower the baking temperature to 375° F.

Bake for 22-25 minutes. The large muffins take longer so if you use a small cupcake pan, I would check on muffins around 15 minutes. Use a toothpick to see if they are done! Let muffins cool for ~5 minutes and then enjoy!

These Skinny Strawberry Banana Muffins are…

  • Easy to make
  • Moist
  • A lightened up breakfast treat
  • Have the perfect combination of strawberry & bananas
  • Great for a brunch with the girls
  • So flavorful!

Other Strawberry recipes you will love:

Strawberry Greek Yogurt Scones

Strawberry Shortcake Popsicles

Salmon with Strawberry Salsa

Strawberry Spinach Basil Salad

Banana Split Ice Cream Pie/Cake

Thank you so much for reading & supporting Kroll’s Korner! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, Kroll’s Korner will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

strawberry banana muffins in a muffin tin
5 from 1 review

Strawberry Banana Morning Muffins

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 20 small muffins
Strawberry Banana Morning Muffins are a healthy and easy snack or treat! Made with fresh strawberries and sweetened with bananas.

Ingredients

  • 1 cup Greek yogurt, plain or strawberry flavor!
  • 2 large eggs, room temperature
  • 1/3 cup coconut sugar
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 2 small bananas, ripe, mashed (about 3/4 cup)
  • 1/4 cup melted coconut oil
  • 1 Tbsp. lemon juice (fresh)
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups All-Purpose Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup strawberries* chopped (about 15 strawberries)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat your oven to 425° F. Spray a muffin tin* with non-stick baking spray and set aside.
  • In a medium sized bowl, whisk together the yogurt and the eggs. Add in the sugars and whisk again. Then add in the milk, mashed bananas, coconut oil, lemon juice and vanilla extract. Mix well. 
  • In another medium bowl, sift together the flour, baking soda, baking powder and salt. Using a rubber spatula, gently fold the dry ingredients in to the wet ingredients. 
  • Fold in the chopped strawberries. Be careful to not over mix muffin batter! Scoop the batter into prepared tins and garnish with a banana coin and a sliver of strawberry. Right before putting the muffins in the oven lower the baking temperature to 375° F.
  • Bake for 22-25 minutes. The large muffins take longer so if you use a small cupcake pan, I would check on muffins around 15 minutes. Use a toothpick to see if they are done! Let muffins cool for ~5 minutes and then enjoy!

Equipment

Notes

This makes 12 cupcake sized muffins or 8 jumbo large muffins. 
 
If you do not have Greek yogurt, you may use sour cream!
Pro tip to prevent soggy bottomed muffins:
The solution to the strawberries sinking to the bottom of the muffins is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking

Nutrition Information

Serving: 1muffin, Calories: 189kcal (9%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Let me know in the comments below what you think of this recipe! 🙂

 

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Mary

Hi! Can you please help me troubleshoot? I made this recipe with cake flour, frozen bananas and frozen strawberry. They rose beautifully in the oven but when I took them out, they deflated. I reduced some of the sugar. The taste was to die for. I would love to do them right.

Patty

These muffins look so good and I love how light they are, will make a batch tomorrow morning for our breakfast!

Rae

While I’m not a huge fan of bananas, I could definitely see myself not only making these muffins but enjoying them as well. I’ll have to make these for brunch.

Jacqueline Debono

Love the combination of strawberries and bananas, especially fresh strawberries, so delicious! These muffins look great! I can imagine how good they taste too!

Heidy L. McCallum

Your strawberry muffins look amazing. I am curious, do you think they would freeze well? I would like to make some and freeze for later.
Thanks in advance.

Tisha

These are a great healthy way to start the day! Perfect for a grab n go breakfast!!!

Rebecca

Your photos are gorgeous! Thank Tawnie for the share!

Ern

These are great! I love using banana in recipes- cant wait to try this!

Abbie Gellman

strawberries and bananas are a great combo!

Catherine Brown

These look like the PERFECT muffin! I’ve never tried Swerve before… now I’m curious!