Fresh Strawberry Muffin Recipe (with Banana)

These delicious strawberry muffins are packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• Easy to make, and baked in just 20 minutes.
• Freezable. Make a double batch and freeze some so you can have fresh muffins whenever you want!

Nothing much makes me happier than a batch of muffins, fresh from the oven.

It’s the time of year that I start getting homesick. It’s warming up, the strawberries are beautiful and juicy in the stores and I feel like listening to Christmas carols. Why? I grew up in New Zealand and the seasons are switched. That means that around November/December is when it is warm outside and Christmas is coming. Sometimes I play carols in the car, and daydream about being home with the rest of my family.

Other times I make muffins. Like these ones. We like them fresh from the oven, while they’re still warm!

Try these yummy Cranberry Muffins, you’ll love them too!

Cranberry Muffins

These Cranberry Muffins are light and fluffy with a hint of vanilla and filled with fresh, tart cranberries. Topped with a crunchy, cinnamon sugar streusel on huge muffin tops.

Check out this recipe

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

How to make this recipe

Get prepped. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners, or grease well. 

Make the batter. In large bowl, combine the flour, baking soda and salt together. Sift if your flour is super lumpy. In a small bowl, whisk together the oil, sugar, eggs, vanilla extract and bananas until well blended (will be slightly lumpy). Make a well in the flour mixture, and fold in the wet mixture until just combined. 

Scoop the batter into the muffin tin

Set aside a few pieces of diced strawberry, and carefully fold the rest into the batter, don’t overmix. 

Divide the mixture between the muffin cup (each will be about 2/3 full) Add a strawberry piece to the top of each (optional).

Bake

Bake at 375°F for 18 to 20 minutes or until golden brown and muffins spring back when touched lightly with a finger. Allow muffins to cool or eat warm if you can’t wait. Devour.

More recipes to love

• Trail Mix Muffins. Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
• Blueberry Crumb Muffins. Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
• Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
• Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.

5 from 5 votes

Fresh Strawberry Muffins

Author Kylee Ayotte

Servings 12

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

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These delicious strawberry muffins a packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!

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Ingredients

 

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• ▢ 1 2/3 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ ½ cup vegetable oil
• ▢ ⅔ cup white sugar
• ▢ 2 large eggs beaten
• ▢ 2 teaspoons vanilla extract
• ▢ 2 medium bananas mashed
• ▢ 8 ounces fresh strawberries diced small

Instructions

• Preheat oven to 375°F. 
• Line a 12-cup muffin pan with paper liners, or grease well. 
• In large bowl, sift 1 2/3 cup all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt together.
• In a large bowl, whisk together ½ cup vegetable oil, ⅔ cup white sugar, 2 large eggs, 2 teaspoons vanilla extract and 2 medium bananasuntil well blended (will be slightly lumpy). 
• Make a well in the dry ingredients, and fold in the wet until just combined. 
• Set aside a few pieces of diced strawberry, and carefully fold the rest into the batter, don’t over mix. 
• Divide the mixture between the muffin cup (each will be about 2/3 full) Add a strawberry piece to the top of each (optional).
• Bake at 375°F for 18 to 20 minutes or until golden brown and muffins spring back when touched lightly with a finger.
• Allow muffins to cool or eat warm if you can’t wait.
•  Devour.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 176kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 131mg | Potassium: 102mg | Fiber: 1g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 10.2mg | Calcium: 9mg | Iron: 0.8mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee