This post features the recipe for moist, healthy Strawberry Banana Muffins, one of my favorite summer breakfasts. Enjoy every crumb!
Strawberry Banana Muffins
I am a sucker for strawberries, and one taste of the plump, candy-like strawberries at our local farmer’s market, and I knew I needed to turn them into something special. I also happened to stop by a second strawberry stand and impulse bought an extra quart, so some serious strawberry-centric baking was in order.

The result: STRAWBERRY BANANA MUFFINS. A yummy, healthy way to celebrate summer, these guys can make even Monday morning seem pleasant. Bananas make these babies mega-moist, I used whole wheat flour, and they are LOADED with fresh strawberries. Prepare for a big burst of berry love with every bite.

Strawberry Banana Muffins

Treasured recipe from grandma with pecan shortbread crust, fresh fruit filling, and cream. Strawberry Banana Muffin recipe is healthy and whole wheat.


  • 1/2 cup plain non-fat Greek yogurt — or light sour cream
  • 1 large egg — lightly beaten
  • 1 teaspoon vanilla extract
  • 2 large ripe banana — mashed (about 1 cup)
  • 1/3 cup light brown sugar
  • 2 tablespoon honey
  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh strawberries — cut into bite-sized pieces


  1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray or use foil liners (paper ones will stick to the muffins).
  2. In a medium bowl, beat together the yogurt (or sour cream), eggs, vanilla extract, mashed bananas, honey, and brown sugar. Set aside.
  3. In a large bowl, stir together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the strawberries (coating with flour helps keep them from sinking as they bake). Add the wet ingredients and stir by hand just until combined. It's ok if the batter is lumpy--over mixing will result in tough muffins.
  4. Divide batter among the 12 muffin cups (an ice cream scoop is an easy way to do this). Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and transfer to a wire rack to cool.

Recipe Notes

Muffin storage tips from The Law Student's Wife: Issues with mushy muffins just a day or two after baking? As muffins age, rather than going stale, their moisture seeps to the outside, causing them to revert to a dough-like state. I've tried every method to reverse this soggy-muffin phenomenon, and all have failed. They key is prevention. Lay a few paper towels at the bottom of an airtight storage container. Place muffins inside, and lay a second paper towel on top. Store at room temperature. The paper towels will absorb the moisture, extending the shelf life of your muffins. Muffins also freeze fantastically. Wrap individually in plastic wrap, then place together in a lfreezer bag. Set desired number out the night before to enjoy in the A.M.
Course: Breakfast
Cuisine: American
Keyword: Healthy Muffin Recipe, Strawberry Banana Muffins

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