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These roasted strawberry banana muffins are next-level soft, fluffy, and yummy. Move over banana muffins, strawberries are claiming a seat at the table. Roasting the strawberries is an absolutely optional step but gives the muffins a bolder strawberry flavor! I’ve tested these with dairy as well as dairy free and they work both ways.

A strawberry banana muffin broken open in its wrapper to reveal a soft, moist crumb packed with roasted strawberry pieces, surrounded by more muffins and fresh strawberries

Every day I look forward to my afternoon muffin. If you know me, you’ll know I always have a stash of freezer muffins for that exact purpose, and there’s really just nothing that beats a classic banana muffin.

But with strawberry season upon us, I really wanted to make a muffin that incorporates strawberries too. These muffins are moist, not too sweet, and full of juicy strawberry bits in every bite.

P.S, if you’re a fan of banana muffins you’ll also love my one bowl raspberry banana muffins!

What You’ll Love About These Muffins

  • They are freezer friendly and perfect for snacks, lunches, or part of breakfast on the go!
  • This recipe is super easy to make – truly anyone can do it!

Roasting Strawberries

Strawberry is a tricky flavour. A strong strawberry flavor in baking will typically come from freeze dried strawberry powder or strawberry extract, but I wanted to use only fresh fruit in this recipe.

Enter; roasted strawberries. Roasting strawberries involves slicing them, tossing with a few simple ingredients, then baking for around 20-30 minutes.

Roasting strawberries brings out the sweetness, slightly caramelizing them and making them jucier and more flavorful.

The process itself is not hard, but it does add 20-30 minutes to the time needed to make this recipe, which is why I’ve made it optional.

In my recipe testing process, the strawberry banana muffins with roasted strawberries did indeed have quite a bit more flavor than the fresh strawberries (not roasted), but both tests were virtually identical aside from that.

Ingredient Notes

Flat lay of strawberry banana muffin ingredients including flour, overripe bananas, fresh strawberries, brown sugar, melted butter, eggs, baking soda, salt, vanilla extract, and a halved lemon on a light blue tile surface
  • Bananas: Overripe is best! I’ve tested banana muffins with regular (not overripe and spotty) bananas and I do not recommend.
  • Strawberries: As mentioned, roasted or just fresh works here.
  • Butter: These muffins have been thorougly tested with regular salted butter as well as dairy free butter.

How To Make these Muffins

Sliced fresh strawberries tossed in sugar and lemon juice spread out on parchment paper, ready to roast

If roasting: toss sliced strawberries in sugar and lemon juice.

Roasted strawberries on parchment paper after baking, deeply caramelized and jammy with pools of concentrated strawberry syrup

Roast until juicy!

Banana muffin wet ingredients whisked together in a cream-colored ceramic bowl until smooth and golden

Make the muffin batter! Mix wet ingredients together.

Roasted strawberries being folded into banana muffin batter in a ceramic bowl with a black spatula

Add dry ingredients, then stir in strawberries.

Strawberry banana muffin batter divided into a silver muffin tin lined with white parchment liners, ready to bake

Bake!

Freshly baked strawberry banana muffins with golden domed tops cooling on a wire rack, studded with bits of roasted strawberry

More Strawberry Recipes You’ll Love

Close-up of freshly baked cookies with dark chocolate chunks and vibrant red dried strawberries, scattered in an inviting pattern on a tray.

Strawberry Chocolate Chip Cookies
strawberry frosted donuts on a tray with one strawberry

Strawberry Frosted Donuts
Overhead close-up of strawberry cupcakes with swirled pink buttercream and fresh strawberry slices, surrounded by whole strawberries and a small dish of strawberry puree

Triple Strawberry Cupcakes (with Fresh Strawberries!)
strawberry cake filling in a bowl with a spoon and a bowl of strawberries beside it

Strawberry Cake Filling

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

A strawberry banana muffin broken open in its wrapper to reveal a soft, moist crumb packed with roasted strawberry pieces, surrounded by more muffins and fresh strawberries
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Strawberry Banana Muffins (With Optional Roasted Strawberries!)

Gabby Kislanko
These strawberry banana muffins are next-level soft, fluffy, and yummy. So easy to make and perfect for brunch or snacks! Roasting the strawberries is completely optional!
Prep Time: 10 minutes
Bake: 17 minutes
Total Time: 25 minutes
Servings: 16 muffins
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Ingredients
 

Roasted Strawberries (Optional)

  • 1 cup fresh strawberries, sliced
  • 1 Tablespoon white or brown sugar
  • ½ teaspoon lemon juice

Strawberry Banana Muffins

  • ½ cup (106 g) butter, melted, (dairy free or regular)
  • 2 eggs
  • 1½ cup (420 g) ripe mashed bananas (roughly 3 ripe bananas)
  • ½ teaspoon vanilla extract
  • ¾ cup (150 g) light brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cup (250 g) all-purpose flour
  • roasted strawberries, chopped (or sub fresh diced, strawberries if desired), see notes

Instructions
 

Roasted Strawberries (Optional)

  • Roasting the strawberries before adding them to the muffins gives the muffins way more strawberry flavor, but it does add an extra 30 minutes to the total prep time. You CAN absolutely skip this step and just add fresh strawberries to the muffins if desired.
  • To roast the strawberries, preheat oven to 350℉ and line a baking sheet with parchment paper. Slice the strawberries and add them to a bowl with sugar and lemon juice. Toss to coat the berries, then arrange them on the baking sheet without overlapping.
  • Bake for 25 minutes, then set aside to cool while you make the muffin batter.

Strawberry Banana Muffins

  • Preheat your oven to 350°Fahrenheit and line a muffin tin with liners.
  • Add melted butter to a medium bowl. Whisk in the egg, vanilla, and brown sugar.
  • Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
  • Whisk in the flour, salt, and baking soda.
  • If using roasted strawberries, chop them into small pieces. If using fresh strawberries, dice them. Stir the strawberries into the batter.
  • Divide the muffin batter between the liners, filling each one to the top.
  • Bake in preheated oven for 15-21 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
  • Let cool for 5 minutes in the muffin tin, then transfer the muffins to a cooling rack. Enjoy!

Equipment

Whisk
Muffin tin
Muffin tin

Notes

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Roasted Strawberries: This step is optional. Roasting strawberries makes them much more flavorful, so if you want that strawberry flavor to be bolder in the muffins, roasting them is key. Alternatively, you can just add fresh strawberries directly to the batter. 
Storage and Freezing Instructions:
Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving. 
Calories: 164kcal, Carbohydrates: 27g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 20mg, Sodium: 162mg, Potassium: 104mg, Fiber: 1g, Sugar: 13g, Vitamin A: 310IU, Vitamin C: 7mg, Calcium: 16mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.