Strawberry Banana Muffins with Yoghurt

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Light and fluffy strawberry banana muffins, made from scratch. These gorgeously soft and sweet muffins are so quick and easy to make, and are ready in just 30 minutes.

Made with creamy yoghurt and bursting with fresh bananas and juicy strawberries, they make a perfect breakfast, lunchbox treat or snack on-the-go.

Looking for an easy lunchbox treat or afternoon snack that absolutely everyone will love? This recipe is bananas! B-A-N-A-N-A-S!

I’m so excited to share this recipe with you! These deliciously soft and moist banana yoghurt muffins are dotted with plump, jammy strawberries and taste like banana bread, but with a lighter texture. And they are made with over-ripe bananas, so they are the perfect way to use up any spotty bananas in your fruit bowl.

Make a double batch and keep them in the freezer, ready to grab-and-go on busy mornings! Strawberry banana muffins only take an hour or so to thaw at room temperature, so they make the perfect treat for lunchboxes. And while we’re on the subject of delicious strawberry and yoghurt-y treats, this strawberry and yoghurt loaf is a must-try!

The yoghurt adds moisture and creaminess, while the strawberries and mashed banana add sweetness and so much fruity flavour. My goodness, they are just SO good! Got some soft bananas and some strawberries ready to go? Let’s make them together!

Why You’re Going To Love This Recipe

• Quick and easy – you only need 3 ripe bananas, some fresh (or frozen) strawberries and a handful of simple pantry ingredients to get started. And they require only 10 minutes of hands-on prep time.
• Ultra-moist – they are super moist thanks to the yoghurt, mashed bananas and brown sugar. They are beautifully soft and light, with a tender crumb.
• Freezer-friendly – keep them on hand for an easy grab-and-go breakfast, work or school snack, or afternoon treat.
• Conventional and Thermomix – this recipe can be made conventionally or in a Thermomix.

What You Need

You only need some fresh (or frozen) fruit and a handful of basic pantry ingredients to make these easy strawberry banana muffins!

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Plain flour – also called all-purpose flour; the structure of the muffins.
• Raising agents – both baking powder and bicarb soda (baking soda) are used, for lift and rise. Check the expiry on the packet and make sure they are in-date, as expired products will not be effective.
• Salt – just a pinch.
• Butter – adds fat to the muffins, which is important for texture and tenderisation. Use regular, full-fat butter for best results.
• Caster sugar – a superfine sugar that adds sweetness and texture.
• Brown sugar – for added moisture and flavour.
• Eggs – 2 large eggs at room temperature. Use free-range w possible.
• Bananas – use bananas that are brown, spotty and soft. Over-ripe bananas are perfect because they add extra sweetness and moisture to the muffins. If you have an excess of brown bananas, you can mash more and store them in the freezer until you’re ready to use them. Use a fork to finely mash the bananas so you don’t end up with large chunks of banana in your muffins.
• Vanilla extract – or vanilla essence.
• Yoghurt – Greek yoghurt adds creaminess, tenderness and moisture to the muffins. You can use plain, unflavoured and unsweetened Greek yoghurt or even add unsweetened strawberry flavoured yoghurt for extra strawberry flavour.
• Strawberries – use fresh or frozen chopped strawberries. T’s no need to thaw frozen strawberries.

Equipment Required

This recipe yields approximately 16 muffins, so you will need 2 x standard 12-hole muffin trays (or bake in batches if you only have one). The batter only requires two mixing bowls (one for the wet and one for the dry ingredients) and either electric hand-held beaters or a large wooden spoon for beating everything together.

This recipe can also be made in a Thermomix.

Step By Step Instructions

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 – Mix The Dry Ingredients

Sift the plain flour, baking powder, bi-carb soda and salt into a bowl and set aside.

Step 2 – Make The Batter

In a separate bowl, beat the butter, caster sugar and brown sugar until creamy and fluffy.

Add the eggs, one at a time, and continue to beat until well combined.

Add the mashed bananas, vanilla extract and Greek yoghurt and beat until combined.

Step 3 – Add The Dry Ingredients

Add the reserved dry ingredients and fold through until mixture is just combined.

Step 4 – Add Strawberries

Add the chopped strawberries and gently fold through.

Step 5 – Bake

Divide the mixture equally between the lined muffin holes (depending on the size of your muffin trays, this recipe will make anyw from 12 very large to 24 small muffins).

Bake until the tops are golden and the muffins spring back slightly when gently pressed on top.

Expert Tips

• Make sure you use overripe, brown bananas. The spottier, the better! The riper the bananas are, the sweeter and more flavourful the muffins will be.
• Don’t overmix the muffin batter. Fold the dry ingredients into the wet batter until just combined. It’s ok to have a few little pockets of flour remain, but overmixing will make dry, dense muffins that don’t rise.
• For moist and fluffy muffins, try not to overbake them or they will dry out. Take them out once they are golden on top and spring back when gently pressed on top.
• This recipe makes about 16 regular-sized strawberry banana muffins when using a standard muffin tray. But the results can vary between 12 large or 24 small muffins, depending on the size of your muffin tray.
• Got some excess spotty bananas in your fruit bowl? Mash them and store them in the freezer until you are ready to bake with them! Thaw in the fridge overnight or at room temperature.

FAQ’s

Can you make muffins with frozen strawberries?

Absolutely! If strawberries are not in season or hard to come by, you can swap the fresh strawberries for frozen strawberries in equal quantities. T is no need to thaw them first, but they do need to be chopped.

Storage

These strawberry banana muffins are best eaten fresh, on the day they are made. I recommend storing any leftover muffins in the freezer to maintain freshness, but they can also be stored at room temperature in an airtight container for 2-3 days, or in the fridge for 3-4 days. I recommend bringing them back to room temperature before eating, as they will become firmer in the fridge.

Can I freeze them?

These muffins can be frozen for up to 3 months. To freeze, allow them to cool completely and wrap them (this is optional but helps to prevent freezer damage) before adding them to an airtight container in the freezer. Separate any layers with baking paper to prevent sticking. Frozen muffins will thaw in a couple of hours, making them perfect for adding to lunchboxes!

Need some more tasty muffin ideas? Check out these reader favourites below!

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Strawberry Banana Muffins with Yoghurt

Light and fluffy strawberry banana muffins, made from scratch. These gorgeously soft and sweet muffins are so quick and easy to make and are ready in just 30 minutes.

Course: Snacks
Cuisine: Muffins
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 16 muffins
Calories: 175kcal

Ingredients

1. 280 g (2¼ cups) plain flour
2. 1 ½ tsp baking powder
3. ½ tsp bi-carb soda
4. pinch salt
5. 60 g butter softened
6. 120 g (½ cup) caster sugar
7. 50 g (¼ cup) brown sugar
8. 2 eggs room temperature
9. 3 bananas mashed, very ripe
10. 2 tsp vanilla extract
11. 285 g (1 cup) greek yoghurt
12. 250 g (1 cup) chopped strawberries

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Instructions

Conventional Method

1. Preheat oven to 180 degrees celsius (fan-forced). Line 2 x 12-hole muffin trays with paper liners and set aside.
2. Sift the flour, baking powder, bi-carb soda and salt into a bowl and set aside.
3. In a separate bowl, beat the butter, caster sugar and brown sugar until creamy.
4. Add the eggs, one at a time, and continue to beat until well combined.
5. Add the mashed bananas, vanilla extract and greek yoghurt and beat until combined.
6. Add the reserved dry ingredients and fold through until just combined.
7. Add the chopped strawberries and gently fold through.
8. Divide the mixture equally between the muffin holes (depending on the size of your muffin trays, this recipe will make anyw from 12 very large to 24 small muffins).
9. Cook for 15-20 minutes or until the tops are golden.
10. Remove from the oven and allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

1. Preheat oven to 180 degrees celsius (fan-forced). Line 2 x 12-hole muffin trays with liners and set aside.
2. Place the flour, baking powder, bi-carb soda and salt into the Thermomix bowl and sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
3. Place the butter, caster sugar and brown sugar into the Thermomix bowl and cream for 30 seconds, Speed 4. Scrape down the sides and repeat for a further 20 seconds.
4. Reduce to Speed 3 and with the blades turning, add the eggs, one at a time, and continue to mix until well combined.
5. Add the mashed bananas, vanilla extract and greek yoghurt and mix for 20 seconds on Speed 5.
6. Add the reserved dry ingredients and mix for 5 seconds on Speed 4, or until just combined. Add the chopped strawberries and gently fold through with a spatula.
7. Divide the mixture equally between the muffin holes (depending on the size of your muffin trays, this recipe will make anyw from 12 very large to 24 small muffins).
8. Cook for 15-20 minutes or until the tops are golden.
9. Remove from the oven and allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS:

• Make sure you use overripe, brown bananas – the spottier, the better! The riper the bananas are, the sweeter and more flavourful the muffins will be.
• Don’t overmix the muffin batter. Fold the dry ingredients into the wet batter until just combined. It’s ok to have a few little pockets of flour remain, but overmixing will make dry, dense muffins that don’t rise.
• For moist and fluffy muffins, try not to overbake them or they will dry out. Take them out once they are golden on top and spring back when gently pressed on top.
• This recipe makes about 16 regular-sized muffins when using a standard muffin tray. But the results can vary between 12 large or 24 small muffins, depending on the size of your muffin tray.
• Got some excess spotty bananas in your fruit bowl? Mash them and store them in the freezer until you are ready to bake with them! Thaw in the fridge overnight or at room temperature.
• If strawberries are not in season or hard to come by, you can swap the fresh strawberries for frozen strawberries in equal quantities. T is no need to thaw them first, but they do need to be chopped.
• Storage – these muffins are best eaten fresh, on the day they are made. I recommend storing any leftover muffins in the freezer to maintain freshness, but they can also be stored at room temperature in an airtight container for 2-3 days, or in the fridge for 3-4 days. I recommend bringing them back to room temperature before eating, as they will become firmer in the fridge.
• Freezing – these muffins can be frozen for up to 3 months. To freeze, allow them to cool completely and wrap them (this is optional but helps to prevent freezer damage) before adding them to an airtight container in the freezer. Separate any layers with baking paper to prevent sticking. Frozen muffins will thaw in a couple of hours, making them perfect for adding to lunchboxes!

Recipe by CookGoodRecipes.com

Nutrition

Calories: 175kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 83mg | Potassium: 157mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 1.9mg | Calcium: 51mg | Iron: 1mg