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1 Bowl Strawberry Banana Muffins (Vegan)

Healthy Strawberry Banana Muffins are speckled with juicy strawberries and easy to make with 8 simple ingredients and 1 bowl. Plus, they are 100% vegan – with no dairy or eggs – and perfect for bakers of all levels!

side angle view of batch of healthy strawberry banana muffins on wooden serving board.

With a leftover tub of strawberries on hand, I decided to make healthy vegan muffins packed with fresh fruit. And they turned out AMAZING!

This recipe is adapted from my Banana Chocolate Chip Muffins and fan-favorite Vegan Banana Bread. They are two other quick bread recipes you should get to know!

Why We Love This Recipe!

  • Easy. These moist and fluffy strawberry banana muffins are a cinch to make using overripe bananas, strawberries, and a few pantry ingredients. Give it a try!
  • Healthy & Delicious. Bursting with nutritious strawberries and banana, they are a tasty combination of flavor and texture. They are the best fresh from the oven!
  • Great for snacking. Kid-tested and mother-approved they make a healthy breakfast muffin or snack throughout the day. Your toddlers will love them!

Without further ado, let’s get to the overview with photos, tips, and recipe! Keep on reading…

side by side photos showing the process of making banana strawberry muffins.

How To Make Strawberry Banana Muffins

Making Strawberry Banana Muffins is easy as can be!

  • In a large mixing bowl, cream together the butter (or oil) and sugar. Add in the vanilla and mashed bananas, mixing well.
  • Next, add the flour, baking powder & soda, and mix well.
  • Gently fold in the strawberries.
top down view of vegan strawberry banana muffin batter in muffin tin.
  • Scoop 1/4 cup of the batter into a prepared muffin tin and top with a few extra strawberries.
  • Bake for 20 – 25 minutes.

And voila – now you are ready to enjoy warm muffins fresh from the oven or store them for later.

Tips for Success!

  • The batter will be thick. You can expect the batter to be on the thicker side so don’t worry. They will bake up perfectly fluffy and moist!
  • Use a 1/4 cup measuring cup or trigger scoop to scoop the batter instead of pouring. Because the batter is thick it will be much easier and more uniform. Any remaining batter can be divided and added to each muffin before baking.
  • Bake muffins on the center rack. This ensures even cooking throughout.
  • To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
  • How to store your muffins. We prefer to store these loosley covered (or with lid slightly askew) on the counter or in the refrigerator. If sealed in an airtight container, they tend to become overly moist for our liking.

top down view of freshly baked strawberry banana muffins in muffin tin.

Commenly Asked Questions

What types of flour can I use? All flours work well in this muffin recipe – all-purpose, spelt, white whole wheat, bread, pastry, and buckwheat flour. All-purpose flour will yield blonde muffins. For this batch shown in the photos, I used half whole wheat flour and half all-purpose flour and the results were moist and tender. Feel free to use all whole-grain flour. It’s a very forgiving recipe!

Can I make this recipe gluten-freeAbsolutely! You can use a trusted gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. I don’t recommend using coconut flour by itself, as it’s a tricky flour for vegan baking.

Can I make these muffins oil-free? Yes, replace the oil with unsweetened applesauce for oil-free muffins.

Can I make this refined sugar-free? Yes, use pure maple syrup in place of pure cane sugar for a refined sugar-free muffin.

Can I freeze banana muffins? Yes! Muffins can be stored in the freezer for up to 2 months stored individually wrapped in a freezer-safe container or bag. When ready to eat, let the muffins come to room temp and warm in a toaster oven before eating if you like.

Can I make bread out of this muffin recipe? You sure can! To turn this into a loaf, lightly grease 9 x 5 loaf pan, pour batter into pan, place on center rack of the oven, and bake for 50 minutes.

Did I miss a question? Don’t hesitate to ask in the comments below!

top down view of freshly baked strawberry banana muffins up close in muffin tin.

More Healthy Muffin Recipes!

side angle view of strawberry banana muffin with bite eaten and items surrounding.

If you try this easy muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Strawberry Banana Muffins (Vegan + Healthy)

Packed with healthy fresh fruit and made without dairy or eggs, these delicious vegan strawberry banana muffins are so easy to make and perfect any time of day!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffin, Snack
  • Method: bake
  • Cuisine: American, Vegan

Ingredients

Units Scale
  • 1/3 cup olive oil or vegan butter (at room temp)*
  • 1/3 cup pure cane sugar, coconut sugar, or pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 large overripe bananas, mashed (about 1 cup)
  • 1 3/4 cups flour (all-purpose, whole wheat, spelt, or combo)**
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of pink salt
  • 1 cup strawberries (about 7 – 8), diced, plus extra for topping

Instructions

Prep: Preheat oven to 350 degrees. Line a muffin tin with muffin liners or lightly grease each hole with oil or butter.

Batter: In a large mixing bowl, cream together room temperature butter/oil and sugar. Add the vanilla and mashed banana, mix well. Add the flour, baking powder, baking soda, and pinch of salt to the wet ingredients and mix well to combine. Add the strawberries and gently fold them into the batter.

Scoop: Scoop the batter into each muffin hole, filling to at least 3/4 full. Top with a few diced strawberries (and/or banana slices).

Bake: Place in the oven on the center rack and bake for 20 – 25 minutes. Let cool a few minutes and transfer the muffins to a wire rack to cool.

Makes 10 – 12 muffins

Notes

Store: Muffins can be kept on the counter, lightly covered for up to 5 days.

If using frozen strawberries, let them defrost just enough to dice them and toss with flour before adding to the batter. The flour will help soak up the extra juices they release during baking.

*To make this recipe oil-free, try using unsweetened applesauce or vegan yogurt instead of oil or butter.

**Gluten-free: I haven’t tried this recipe with GF flour, but this one-to-one King Arthur’s GF flour blend should work well with this recipe.

Recommended Equipment: I love either of these Gold OXO Muffin Tin or USA Pan Muffin Tin, and these parchment paper muffin liners, and this 4 tablespoons trigger scooper (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: strawberry banana muffins, dairy free muffins

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5 Comments

  1. These were super easy and tasty, my toddler loves them. Also tried them with peaches instead of strawberries and they came out great. Thank you!

  2. Love these muffins. Used spelt flour and fresh from the garden strawberries. Thank you.
    I’m going to try this with blueberries….

  3. These are quite literally my fave muffins ever, I make them with a mix of buckwheat flour and they’re so easy and come out perfect everytime!!

  4. These were a hit with the family and will def be making them again!

  5. These muffins were seriously the easiest ever, and so healthy! My kids and I loved them! Thanks for the recipe.

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