Strawberry Banana Muffin Recipe — Moist Quick Muffins

These strawberry banana muffins are light and fluffy, while still being on the healthier side, made with whole wheat flour, and less oil and sugar!

Banana muffins are a regular in our kitchen. My kids devour them, and these strawberry banana muffins are a favourite. They’re tender and airy despite using 100% whole wheat flour, and they’re packed with bright strawberries and rich banana flavour.

I’ve been baking this recipe for over a decade and a half. It still delivers the same light texture and balanced sweetness we love. The combination of mashed bananas and fresh strawberries keeps these muffins moist and flavorful without relying on excess oil or sugar.

These muffins work well with fresh or frozen strawberries. I usually use fresh for ease of chopping, but frozen berries can be added straight from the freezer—no need to thaw. Fold them in gently so they don’t bleed too much into the batter.

These are ideal for using up overripe bananas and make a satisfying breakfast or snack. The whole wheat adds fibre and a pleasant, nutty depth that pairs well with the fruit.

How to make muffins from scratch

Making muffins from scratch is straightforward. Combine dry ingredients in one bowl and wet ingredients in another. Add the wet mixture into the dry, then stir just until combined. A few streaks of flour are fine—over-mixing develops gluten and yields dense muffins instead of light, tender ones.

Are muffins a healthy breakfast?

It depends on the recipe. Some muffins are essentially cupcakes, while others make a balanced breakfast. These strawberry banana muffins lean toward the healthier side: they use whole wheat flour and reduced oil and sugar, so they’re a reasonable choice for breakfast or a snack.

That said, not every muffin is breakfast-appropriate—some recipes include richer toppings or much more sugar. These strawberry banana muffins are among the milder, more balanced options.

Storing strawberry banana muffins

Store muffins in a covered container that is not airtight to avoid sticky tops caused by trapped moisture. They’ll keep 3–4 days this way. Placing paper towels beneath and over the muffins helps absorb excess moisture.

If you prefer longer storage, use an airtight container; expect the tops to become slightly sticky. To refresh, warm muffins in a 350°F oven for about 5 minutes to revive the texture and crisp the top.

More muffin ideas

• Banana Blueberry Oatmeal Muffins
• Chocolate Chip Banana Muffins
• Refrigerator Raisin Bran Muffins
• Peach Muffins with Crumb Topping
• Lemon Poppyseed Muffins

Yield: 12 muffins

Whole Wheat Strawberry Banana Muffins

These strawberry banana muffins are light and fluffy, while still being on the healthier side with whole wheat flour, and less oil and sugar!

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

• 2 large eggs
• 1/2 cup plain yogurt (or sour cream)
• 1/4 cup vegetable oil
• 1/4 cup brown sugar, lightly packed
• 1 teaspoon vanilla extract
• 1 cup mashed banana (3–4 medium)
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup strawberries, chopped

Instructions

1. Preheat the oven to 375°F.
2. Spray a muffin pan with non-stick spray or line with paper liners.
3. In a large bowl, whisk together the eggs, yogurt, oil, brown sugar, vanilla, and mashed banana.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Make a well in the dry ingredients and add the wet ingredients. Stir until just combined.
6. Fold in the strawberries gently.
7. Divide batter between 12 muffin cups; they will be almost full.
8. Bake 17–19 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool 5–10 minutes in the pan, then transfer to a wire rack to cool completely.
10. Store at room temperature up to 5 days or freeze for up to 3 months.

Notes

Both regular and Greek yogurt work well. Unsweetened applesauce can replace yogurt for a lighter option. You may increase brown sugar to 1/2 cup if you prefer sweeter muffins, but the bananas and strawberries typically provide sufficient sweetness.

Frozen strawberries can be used without thawing; fold them in while still frozen to limit color bleed. If you prefer, use all-purpose flour instead of whole wheat for a lighter crumb.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 164Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 213mgCarbohydrates: 25gFiber: 3gSugar: 8gProtein: 5g

Nutrition information is an estimate based on ingredients used and may vary.