Juicy, fresh berries dot these moist and flavorful strawberry banana muffins, which are topped with a sprinkling of oats and raw sugar, and come together in one bowl! Dairy-free friendly.

Strawberry banana muffins on a wire baking rack, topped with strawberries, oats, and turbinado sugar.

Strawberry Banana Muffins

On Sunday, the hubby and I walked a few blocks over to check out a new farmers market that’s just opened in our neighborhood. We had a patio lunch at a restaurant across the street first, and sitting across from each other in the sunshine, the gulls distantly chattering at the water, soaked up what felt like a perfect lazy Summer afternoon.

Knowing that these days of just the two of us are numbered, with trips to restaurants and farmers markets easy and last minute, made the languid day even sweeter.

At the new market, we picked up a few fresh salsas, some locally raised meat, and a pint of fresh strawberries from a charming older man who assured me they were “very sweet.” I didn’t need much persuading, and half were devoured by dinnertime.

The rest, so ripe they were practically turning to jam right there on the counter, were roughly chopped and made their way into these fruity, flavorful strawberry banana muffins.

One Bowl Strawberry Banana Muffins via forkknifeswoon.com | @forkknifeswoon
Strawberry banana muffins on a wire baking rack, topped with strawberries, oats, and turbinado sugar.

Why You’ll Love These Berry Banana Muffins

These sweet beauties begin as classic banana muffins, with very ripe bananas mashed together with the usual suspects – vanilla, white and brown sugar, flour, milk, oil, and an egg. But the addition of fresh, ruby red berries and a generous sprinkling of raw sugar for extra sweetness, and some oats for a tiny crunch on top, render them much more complex and indulgent than the sum of their parts.

As usual, they yield a perfect, even dozen. My goal with muffin recipes (and cupcakes) is always to fit them neatly into exactly one or two full muffin tins. There is nothing more annoying than having an extra two muffins to bake at the end.

The batter comes together quickly in just one large bowl – my favorite sort of recipe. They rise wonderfully in the oven, into gently domed, tender crumbed, incredibly moist muffins, with vibrant, jammy centers that burst with strawberry flavor. And while they’ll keep for several days – if they last that long – they’re best warm from the oven with a slather of butter… Happy baking!!

Strawberry banana muffins on a wire baking rack, topped with strawberries, oats, and turbinado sugar.
Strawberry banana muffins on a wire baking rack, topped with strawberries, oats, and turbinado sugar.

Looking for More Strawberry Desserts? Bake These Next:

If you make these strawberry banana muffins, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Strawberry banana muffins on a wire baking rack, topped with strawberries, oats, and turbinado sugar.

One Bowl Strawberry Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 12 Muffins
  • Category: Baking, Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Juicy, fresh berries dot these moist and flavorful strawberry banana muffins, which are topped with a a sprinkling of oats and raw sugar, and come together in one bowl! Dairy-free friendly.

Ingredients

  • 2 medium bananas (about 1–1/4 cups), very ripe
  • 2 tsp (10g) pure vanilla extract
  • 1/2 cup (120g) olive or vegetable oil
  • 1/3 cup (66g) granulated sugar
  • 1/3 cup (66g) light brown sugar, packed
  • 1/3 cup (80g) milk ¹
  • 1 large egg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 1–1/2 tsp (9g) baking soda
  • 1–3/4 cups (210g) all-purpose flour, spooned and leveled
  • 1 cup diced strawberries
  • for topping: 1 Tbsp Demerara, Turbinado (or other raw) sugar, 1 Tbsp rolled oats

Instructions

  1. Preheat the oven to 400℉. Line a 12-cup muffin pan with paper liners. Set aside.
  2. In a large mixing bowl, use the back of a large fork to mash the banana until smooth and only small lumps remain. Whisk the vanilla and oil into the mashed banana until well-combined.
  3. Add in the sugars, milk, and egg, whisking well after each addition.
  4. Switch to a spatula, and stir in the cinnamon, salt, and baking soda. Gently fold in the flour until just combined and no streaks remain.
  5. Stir in the strawberries. Reserve a few pieces to add to the top of each muffin.
  6. Use a medium cookie scoop to evenly divide the batter between the muffin cups, filling each mostly full.
  7. Sprinkle the tops with the Turbinado sugar and oats, if using.
  8. Bake for 12-15 mins, until the muffin tops are lightly golden and gently domed.
  9. Turn the oven down to 375℉, and continue baking for another 5-10 minutes, or until the tops are a deeper golden color, and a cake-tester (I use a toothpick) inserted into the centers comes out mostly clean.
  10. Remove from the oven and let cool in the muffin tin for about 10 minutes, before transferring to a wire baking rack to cool completely. Enjoy!!

Equipment

Notes

  • ¹ Make them dairy-free: Use almond milk, or other favorite plant-based milk.
  • Note: The strawberries add a lot of moisture to the muffin batter – it is important to let the muffins cool and settle fully once out of the oven.
  • This recipe originally called for adding a small swirl of strawberry jam to the top of each muffin. If you’d like to do this, bake as directed for about 18 minutes, until the tops are gently puffed and barely beginning to color. Remove the muffin tins from the oven, and working quickly, carefully top the center of each muffin with a teaspoon or so of jam. Return to the oven, and continue baking for another 2-7 minutes, until the muffins are golden and a cake tester inserted into the middle of each muffin comes out clean.

This recipe was originally published in June 2017. We’ve since added new photos, notes, and recipe improvements.