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Home By Meal Breakfast

Healthy Strawberry Banana Muffins

★★★★★ 5 Reviews Recipe Print
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By: Erin4/16/19

This post may contain affiliate links. Please read my disclosure policy.

Healthy and easy recipe for strawberry banana muffins! They are perfectly moist and fluffy, have no added sugar, and are made using fresh strawberries! They are the best whole wheat muffins!

muffins in a tray
Strawberry banana has long been one of my favorite flavor combinations. Being a huge fruit lover, I always thought that the sweet and tart flavors from the strawberries paired so nicely with the creaminess of a banana.

Everything from strawberry banana smoothies to Strawberry Banana Overnight Oats, I was always finding ways to make this combo shine.

So I set out on a mission to make a delicious muffin using two of my favorite ingredients.

strawberry banana muffin with peanut butter

Are you a busy worker who finds themselves rushing around the house in the morning trying to get out the door? Because I definitely am. I’ve found that by prepping my breakfast ahead of time, it makes it so much easier for me.

By taking the time on Sunday to meal prep a bunch of strawberry banana muffins, it makes my mornings that much easier to just grab one and take it on the go.

And I know what you’re thinking, can muffins really be healthy enough for breakfast?

Yes! I mean look at the ingredient list in these…

muffins in a tray

What are in strawberry banana muffins?

Whole wheat flour – I chose to use whole wheat flour for this recipe just to mix it up and get the most soft texture possible. I have plenty of other paleo muffin recipes on my site!

Ripe Bananas – the riper, the better! I love baking with bananas that are as brown as possible because this means that they are extra sweet.

Fresh strawberries – I used fresh strawberries, I think they work better than frozen and just love the brightness from fresh fruit.

Yogurt – I used plain Greek yogurt here and it really helps give the muffins a light and fluffy texture.

Honey – a little extra sweetness to help the muffins! Honey is one of my favorite natural sugars.

Coconut oil – my favorite type of oil to bake with. If you don’t want a slightly coconutty flavor, be sure to buy refined coconut oil, as it will get rid of that taste.

The additions to these muffins are endless! You can add in any type of nuts that you want, some chia seeds for a nutrition boost, or slather it up with your favorite type of nut butter (I spread mine with peanut butter!)

muffin with bite taken out

How long do healthy strawberry banana muffins last?

If you don’t manage to eat them all on the first day, you can just pack them into a tupperware container or wrap them in aluminum foil and keep them room temperature on the counter for up to one week.

You can also freeze these for a later date! Just wrap them up tightly and stick in a ziplock bag and freeze!

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

If you liked this recipe, you’ll want to try these!

Blueberry Banana Muffins

Paleo Banana Bread Muffins

Pumpkin Muffins

strawberry banana muffin with peanut butter
★★★★★ 4.8 from 5 reviews

Healthy Strawberry Banana Muffins

Healthy and easy recipe for strawberry banana muffins! They are perfectly moist and fluffy, have no added sugar, and are made using fresh strawberries! They are the best whole wheat muffins!

Prep: 10Cook: 20Total: 30 minutes
Yield 12 muffins 1x
Print Pin it Rate

Ingredients

  • 1.5 cups white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 overripe bananas, about 3/4 cup
  • 2 eggs (room temperature)
  • 1/2 cup melted coconut oil (cooled)
  • 1/3 cup honey
  • 1/2 cup yogurt (I recommend using one with at least 2% fat for more moisture)
  • 1 tsp vanilla
  • 1/4 cup rolled oats – optional, but gives a nice chew.
  • 1.5 cups fresh strawberries

Instructions

  1. Preheat oven to 350F and prepare muffin tin with spray or liners.
  2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, yogurt, and vanilla until combined.
  4. Fold in flour mixture, then oats, careful not to over- mix.
  5. Fold in strawberries and only stir a few times.
  6. Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
  7. Bake for 18-20 minutes or until toothpick comes out clean.
Author: ErinCategory: breakfast, snack
strawberry banana muffin with peanut butter

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Renae says

    Posted on 12/4 at 8:36 pm

    My absolute favourite & go to recipe!!! Ripe bananas make me so excited cause I know I’ll get to bake these muffins. The perfect recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 2:52 pm

      Hi Renae, so glad you loved them!

      Reply
  2. Catherine says

    Posted on 10/4 at 11:06 am

    Great recipe. I used strawberry jam instead of honey. My strawberries were tart so I tasted batter and added 1/4 c sugar to batter. I didn’t sprinkle on berries because I didn’t want the berries to juice up. Used almond extract not vanilla. Berries were 8 ounces by weight.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/4 at 1:56 pm

      Hi Catherine, so happy you loved it and made it your own!!

      Reply
  3. Bridgette says

    Posted on 2/20 at 2:02 pm

    So GOOOOD 🙂 What do you think about adding a scoop or 2 of PB2?

    ★★★★★

    Reply
    • Erin says

      Posted on 2/21 at 10:00 am

      Hi Bridgette, glad you loved them and GREAT idea!!

      Reply
  4. Verónica says

    Posted on 2/14 at 10:31 pm

    Good flavor but they came out flat…. Do you have an idea why?

    Reply
    • Erin says

      Posted on 2/15 at 12:20 pm

      Hi Verónica, thanks and hmm were your baking powder and banking soda fresh? If they were old/expired that could be why.

      Reply
  5. Aimee says

    Posted on 2/13 at 6:38 pm

    Taste was great. I made them as Valentine’s Day muffins. I recommend using cooking spray on the muffin tin and not paper. They stuck to the paper. I’ve never had this happen!

    ★★★★

    Reply
    • Erin says

      Posted on 2/14 at 3:41 pm

      Hi Aimee, so glad you loved them and hmm that shouldn’t happen!

      Reply
  6. Des says

    Posted on 5/9 at 11:11 am

    Is it okay to omit the yogurt all together? I don’t have any on hand and would love to make these today! Thank you 🙂

    Reply
    • Erin says

      Posted on 5/10 at 2:40 pm

      Hi Des, hmm I haven’t tried that before. How did they come out?

      Reply
  7. Natasha says

    Posted on 3/20 at 12:48 pm

    If I were to add chia seeds, how much should I add? I’m making these tomorrow after I go to the strawberry stand.

    Reply
    • Erin says

      Posted on 3/23 at 9:41 pm

      Hi Natasha, I’d add 1-2 tablespoons! Let me know how they came out!

      Reply
  8. Kendra says

    Posted on 3/6 at 12:04 am

    Can you make mini muffins with this recipe?

    Reply
    • Erin says

      Posted on 3/7 at 7:25 am

      Hi Kendra, yes of course! I am not sure the bake time, so just be sure to check them frequently and check with a toothpick to ensure they’re done. Let me know how they come out!!

      Reply
  9. Maude Lachance says

    Posted on 6/29 at 4:30 pm

    Just tried this! I really love the texture. The amount of sweetness is perfect too.

    “I used butter instead of coconut oil because I was out.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:57 pm

      Hi Maude, I’m so glad you enjoyed the muffins and made them your own!

      Reply
  10. Melissa Strawser says

    Posted on 6/21 at 9:06 am

    Love this recipe. My daughter and I made it with freshly picked Strawberries. Thank you for sharing it!

    Melissa

    Reply
    • Erin says

      Posted on 8/3 at 10:17 pm

      Hi Melissa, thanks for the kind words! I love that you used fresh strawberries. That’s the best!!

      Reply
  11. peg says

    Posted on 4/16 at 10:10 pm

    can I use almond flour?

    Reply
    • Erin says

      Posted on 4/18 at 2:37 pm

      You most likely could! I would add another egg, and use 2 cups total. Might be a good idea to follow the recipe guidelines for my Paleo Banana Bread muffins.

      Reply
    • Amee says

      Posted on 5/8 at 3:07 pm

      Thank for sharing! Just wanted to ask if I can substitute yoghurt with a dairy free option, and what you recommend, Thanks.

      Reply
      • Erin says

        Posted on 5/8 at 7:27 pm

        Any dairy free yogurt will work! Just make sure it has some fat in it 🙂

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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