Name: Strawberry Banana Mini Muffins
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp ground cinnamon; ½ tsp salt; ½ cup unsalted butter, (softened); ½ cup granulated sugar; ¼ cup packed light brown sugar; 1 egg; 2 tsp vanilla extract); 3 Tbsp vanilla or honey Greek yogurt; 2 medium ripe bananas, (mashed); 1 cup diced fresh strawberries

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Strawberry Banana Mini Muffins are moist, delicious and perfect for an on-the-go breakfast or snack!

If you have kids or have to rush out of the house in the morning, then you know how important it is to have breakfast that is easy to grab and go with. And these Strawberry Banana Mini Muffins are perfect for that, or for a quick snack on the healthier side of things.

I started making these when Nat was around 16 months old, for a class Valentine’s party, and we’ve made them several times since. And she still gobbles them up, and so do I! They are moist, a little sweet and perfect to grab on the way out the door.

What it takes to make Strawberry Banana Mini Muffins

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Salt
Unsalted butter, softened
Granulated sugar
Light brown sugar
Egg
Vanilla extract)
Vanilla or honey Greek yogurt
Ripe bananas, mashed
Diced fresh strawberries

How to make Strawberry Banana Mini Muffins

Full Printable Recipe Below!

Step 1
Preheat oven to 425°F. Line three 6-count mini muffin tins with paper liners or spray with non-stick cooking spray. Set aside.

Step 2
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Step 3
In a large bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.

Step 4
Slowly mix in the egg, vanilla, and yogurt.

Step 5
Add the flour mixtureand mix on low speed until just combined. Add in the mashed banana, mix until just combined adn then stir in the strawberries. The batter will be thick, so don’t be alarmed.

Step 6
Use a medium cookie scoop, and put one scoop per muffin tin spot.

Step 7
Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 8 minutes, or until muffins are lightly browned.

Step 8
Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

Nat and I made these together during the Texas Snowpocalypse of 2021 this past week, and she was very excited for Mama to take a picture of her holding one.

Can you freeze Strawberry Banana Mini Muffins?

Absolutely! Allow to cool completely and freeze in a resealable plastic bag. Remove as many as you want and allow to thaw in fridge or at room temp. You can warm them in the microwave for a few seconds, too!

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Whip up a batch of these for the coming week and make sure you check out more delicious muffin recipes below!

Strawberry Banana Mini Muffins

Strawberry Banana Mini Muffins are moist, delicious and perfect for an on-the-go breakfast or snack!

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Course: Breakfast, Snack

Cuisine: American

Keyword: Mini Muffins, Strawberry Banana

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Servings: mini muffins

Calories: 150kcal

Author: Jaida

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup packed light brown sugar
1 egg
2 tsp vanilla extract)
3 Tbsp vanilla or honey Greek yogurt
2 medium ripe bananas, mashed
1 cup diced fresh strawberries

Instructions

Preheat oven to 425°F. Line three 6-count mini muffin tins with paper liners or spray with non-stick cooking spray. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
Slowly mix in the egg, vanilla, and yogurt.
Add the flour mixtureand mix on low speed until just combined. Add in the mashed banana, mix until just combined adn then stir in the strawberries. The batter will be thick, so don’t be alarmed.
Use a medium cookie scoop, and put one scoop per muffin tin spot.
Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 8 minutes, or until muffins are lightly browned.
Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.