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Mini Strawberry Banana Muffins

Patricia Reitz

Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Items used to make recipe:

Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe


  • 3 cups all purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon fine salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 3 large eggs

  • 1/2 cup canola oil

  • 1 1/2 cups mashed ripe bananas

  • 2 cups minced fresh strawberries (plus more for garnish, optional)

  • 1-2 tablespoons turbinado sugar for sprinkling (optional)


  1. Preheat oven to 350F.

  2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)

  3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.

  4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined.

  5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.

  6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).

  7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).

  8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

  9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.

Note:  Allow muffin pan to cool completely before baking subsequent batches. Store cooled muffins in an airtight container.  

adapted from