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!
Everything from strawberry banana smoothies to strawberry jelly and banana sandwiches, 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.
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…
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.
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!)
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!
- 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
- Preheat oven to 350F and prepare muffin tin with spray or liners.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, yogurt, and vanilla until combined.
- Fold in flour mixture, then oats, careful not to over- mix.
- Fold in strawberries and only stir a few times.
- Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
- Bake for 18-20 minutes or until toothpick comes out clean.
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