Name: Strawberry Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup mashed ripe banana (about 2 medium bananas); 1/2 cup finely chopped fresh strawberries; 2 large eggs; 1/4 cup unsweetened applesauce; 1/4 cup olive oil or melted coconut oil; 1 teaspoon pure vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; Optional: pinch of salt (omit for babies under 1)

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Moist, naturally sweet, and made with wholesome ingredients, these strawberry banana muffins are a delightful treat that I love to prepare for both kids and adults. They're perfect for baby-led weaning, toddler snacks, or even a quick breakfast for myself. With ripe bananas, juicy strawberries, and no refined sugar, these muffins strike a beautiful balance between taste and nutrition.

Strawberry Banana Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed ripe banana (about 2 medium bananas)

½ cup finely chopped fresh strawberries

2 large eggs

¼ cup unsweetened applesauce

¼ cup olive oil or melted coconut oil

1 teaspoon pure vanilla extract

1 ½ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

Optional: pinch of salt (omit for babies under 1)

Directions

I preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.

In a large bowl, I mash the ripe bananas until smooth.

I whisk in the eggs, applesauce, oil, and vanilla extract until the mixture is well combined.

In a separate bowl, I mix the flour, baking powder, baking soda, cinnamon, and salt (if using).

I gently fold the dry ingredients into the wet mixture, being careful not to overmix.

Then I fold in the chopped strawberries.

I spoon the batter evenly into the muffin cups, filling each about ¾ full.

I bake the muffins for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Each muffin contains approximately 120 kcal.

Variations

I sometimes add a few mini chocolate chips for a touch of indulgence.

Swapping strawberries with blueberries or raspberries gives a delicious twist.

For extra protein, I’ve tried adding a tablespoon of chia seeds or hemp seeds to the batter.

If I’m out of applesauce, I replace it with more mashed banana for a similar texture.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them in a freezer-safe bag for up to 3 months. To reheat, I just pop one in the microwave for 15–20 seconds, or let it thaw at room temperature.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I’ve used frozen strawberries in a pinch. I just make sure to thaw and drain them well to avoid extra moisture in the batter.

Are these muffins suitable for babies under 1 year?

Absolutely. I leave out the salt and ensure the ingredients are age-appropriate. They’re soft, easy to hold, and naturally sweetened.

Can I make these muffins gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just make sure the mix includes xanthan gum or a binding agent.

What can I use instead of applesauce?

If I don’t have applesauce on hand, I use an extra ¼ cup of mashed banana or even plain Greek yogurt.

How do I know when the muffins are fully baked?

I insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done.

Conclusion

These strawberry banana muffins are one of my go-to recipes for wholesome snacking and easy meal prep. They’re naturally sweet, full of flavor, and a hit with everyone from babies to adults. I love how quick they are to whip up and how easily they adapt to what I have in the kitchen. Whether I’m baking for my family or freezing a batch for later, these muffins always deliver.

Recipe:

Strawberry Banana Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins
Diet: Low Salt

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Description

These moist and naturally sweet strawberry banana muffins are made with wholesome ingredients like ripe bananas, fresh strawberries, and whole wheat flour. They're perfect for baby-led weaning, toddler snacks, or a quick and healthy breakfast.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
In a large bowl, mash the ripe bananas until smooth.
Whisk in the eggs, applesauce, oil, and vanilla extract until well combined.
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt (if using).
Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Fold in the chopped strawberries.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.