These Strawberry Banana Muffins are soft, moist, and packed with sweet banana flavor and juicy strawberries. Made with ripe bananas, sour cream, and fresh strawberries, they're an easy breakfast, snack, or lunchbox treat that comes together with simple pantry ingredients.
Is there anyone else trapped in the banana cycle?
I buy bananas because my family asks for them. Then nobody eats them. Then they get brown spots. Then I make banana bread. Then I buy more bananas because I need them for photos again.
It's a vicious circle.
Thankfully, these Strawberry Banana Muffins are one of my favorite ways to put those overripe bananas to good use. They're soft, moist, loaded with fresh strawberries, and disappear much faster than a loaf of banana bread around here.
If you've been searching for the perfect strawberry banana muffins, this easy recipe is it.
What Makes These Strawberry Banana Muffins So Moist?
The secret is the combination of ripe bananas, sour cream, and oil. Together they create a soft, tender muffin that stays moist for days.
The strawberries add little bursts of fresh fruit flavor throughout the muffins, while the bananas keep everything sweet and flavorful.
In other words, these are the kind of muffins that disappear quickly around my house—but if you manage to hide a few, they're still delicious the next day.
Why You'll Love This Recipe
- Great way to use overripe bananas
- Soft, moist texture thanks to sour cream
- Easy pantry ingredients
- Freezer-friendly
- Perfect for breakfast, brunch, or snacks
- Ready in about 30 minutes
If your counter is overflowing with ripe bananas, my Coffee Banana Bread, Hawaiian Banana Bread, and Sourdough Banana Muffins are three more reader favorites.
Pick This Recipe If...
- You have ripe bananas that need to be used
- You want an easy homemade muffin recipe
- You're looking for a make-ahead breakfast
- Your family loves strawberries and bananas
- You need a freezer-friendly snack
Jump to:
- Why You'll Love This Recipe
- Pick This Recipe If...
- 🛒 Ingredients
- Farm Girl Tip
- 🥣 How to Make Strawberry Banana Muffins
- Tips for the Best Strawberry Banana Muffins
- 📋 Variations
- Make Ahead and Storage
- Frequently Asked Questions
- More Muffin Recipes You'll Love
- More Banana Recipes
- More Strawberry Recipes
- Recipe
- 💬 Reviews
🛒 Ingredients
Here's what you'll need from the pantry and fridge.
- Milk
- Vegetable oil
- Granulated sugar
- Egg
- Vanilla extract
- Ripe bananas: The riper the bananas (translation: uglier), the sweeter and more flavorful your muffins will be. Bananas with plenty of brown spots work best.
- Sour cream: Sour cream creates a rich, moist muffin with a tender crumb. I love using it when I make muffins. You can use plain Greek yogurt as a substitution if it's in your fridge. I'm all for using what you've got!
- Dry Ingredients: All-purpose flour, baking powder, baking soda and salt
- Fresh or frozen strawberries: Fresh strawberries provide the best texture, but frozen strawberries can work well too. If you use frozen berries, thaw and pat them dry before folding into the batter.
- Optional coarse sugar for topping
See recipe card below for specific quantities and ingredient list.
Strawberry season is one of my favorite times of year. Be sure to try my Chocolate Covered Strawberries and Strawberry Crumb Cake, too.
Farm Girl Tip
If your bananas aren't quite ripe enough, place them in a paper bag overnight. If you're really impatient (guilty), bake them on a sheet pan at 300°F for about 15 minutes until the peels turn black and the bananas soften.
🥣 How to Make Strawberry Banana Muffins
- In a large mixing bowl, beat together the oil, sugar, egg, vanilla, and milk. Add the mashed bananas and sour cream and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Adding the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the strawberries.
- Divide batter evenly among muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Tips for the Best Strawberry Banana Muffins
- Don't Overmix - Mix only until the flour disappears into the batter. Overmixing is what leads to dense muffins.
- Pat Frozen Strawberries Dry - Removing excess moisture helps keep the muffins from being soggy.
- Use Very Ripe Bananas - The darker the bananas, the sweeter and more flavorful the muffins.
- Add a Bakery-Style Finish - A sprinkle of coarse sugar before baking creates a beautiful bakery-style top with a little crunch. I usually do this if they're going to a bake sale or if I'm gifting them.
- Let Them Cool Slightly - Allow the muffins to cool for about 5 minutes before removing them from the pan.
Save This Recipe For Later
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📋 Variations
Try one of these easy additions:
- White chocolate chips
- Mini chocolate chips
- Chopped walnuts
- Pecans
- Freeze-dried strawberries
- Diced peaches
- Cinnamon
Make Ahead and Storage
Make Ahead
Mix the dry ingredients ahead of time and store in an airtight container until you're ready to bake.
Storage
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze
These muffins freeze beautifully. You should probably tuck a few into the freezer before your family finds them all.
Allow them to cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months.
Thaw at room temperature or warm in the microwave for 20-30 seconds before serving.
My Favorite Way to Serve Them
My favorite way to eat these is still slightly warm with a little butter melting into the middle. If I'm feeling fancy, I'll drizzle on a little honey too.
Frequently Asked Questions
Sure! I've played around with adding white chocolate chips (delicious), mini chocolate chips, walnuts, or pecans. You can also swap the strawberries for peaches or apples.
You can. Nobody from the Muffin Police is coming to your house.
But if you're using frozen strawberries, stirring aggressively can break them apart and turn your batter pink. A gentle fold keeps little pieces of strawberry throughout every muffin.
Yes. Plain Greek yogurt works well as a substitute, although the muffins may be slightly less rich.
Sour cream adds moisture and richness while helping create a soft, tender crumb. It also helps keep the muffins fresh longer. It's one of my favorite muffin secrets!
Absolutely. Just thaw them first and pat them dry with paper towels to remove excess moisture.
More Muffin Recipes You'll Love
If you enjoy homemade muffins, be sure to try:
More Banana Recipes
Have more ripe bananas to use up? Try one of these favorites:
More Strawberry Recipes
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating and review below. It helps other readers and makes my day! 😉
Recipe
Strawberry Banana Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line muffin pans with paper liners.
- In a large bowl, beat together ⅓ cup vegetable oil, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract and ⅔ cup milk until combined.
- Add 2 small ripe bananas and ¼ cup sour cream and mix until smooth.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients and mix.
- Gently fold in 1 cup finely chopped fresh or frozen strawberries.
- Divide batter evenly among muffin cups, filling each about ⅔ full.If desired, sprinkle tops with coarse sugar before baking for a bakery-style finish.
- Bake for 18-20 minutes or until lightly golden and a toothpick inserted in the center comes out clean.Cool in pan for 5 minutes before transferring to a wire rack.
Farm Girl Tips
A ¼-cup measuring cup works well, or simply fill the muffin cups about two-thirds full.
- Use very ripe bananas for the best flavor.
- If using frozen strawberries, thaw and pat dry before adding.
- Do not overmix the batter.
- Plain Greek yogurt may be substituted for sour cream.
- Freeze cooled muffins for up to 3 months.
Helen says
Can the strawberry banana muffins be made with gluten free flour?
Thanks