Why You’ll Love This Recipe
These muffins are the perfect combination of flavor and nutrition. The banana and strawberry pairing gives a delightful sweetness, while the whole wheat flour and Greek yogurt make them a healthy, high-protein snack. They’re naturally sweetened with honey, so you won’t find any refined sugars here. Not only are they quick and easy to make, but they also make for a perfect grab-and-go breakfast when you’re in a rush.
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 (at least 2% fat for moisture)
- 1 tsp vanilla
- 1/4 cup rolled oats (optional)
- 1.5 cups fresh strawberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or spray.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash the ripe bananas. Add the eggs, melted coconut oil, honey, yogurt, and vanilla. Stir to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the strawberries (and oats if using).
- Divide the batter evenly among the muffin tin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool before serving.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Nuts: Add your favorite nuts like walnuts or almonds for extra crunch and nutrition.
- Chia seeds: Boost the nutritional value by mixing in chia seeds.
- Other fruits: Swap the strawberries for blueberries or raspberries for a different flavor profile.
- Vegan version: Use flax eggs and dairy-free yogurt to make these muffins vegan-friendly.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. To reheat, simply microwave for 20-30 seconds or warm them in the oven at 350°F for about 5 minutes.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but fresh strawberries tend to work better for texture.
2. Can I make these muffins gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend.
3. How ripe should the bananas be?
The riper the bananas, the sweeter the muffins will be! Look for bananas with lots of brown spots.
4. Can I make these muffins without eggs?
Yes, you can replace the eggs with flax eggs or another egg substitute.
5. Can I use a different sweetener instead of honey?
Yes, maple syrup or agave nectar can be used in place of honey.
6. Can I make these muffins ahead of time?
Absolutely! These muffins are great for meal prep and can be made ahead of time for easy breakfasts or snacks.
7. Are these muffins dairy-free?
If you use dairy-free yogurt, they can be made dairy-free.
8. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
9. Can I add chocolate chips to the batter?
Yes, chocolate chips would be a delicious addition to this muffin recipe!
10. Can I freeze the muffin batter?
It’s best to bake the muffins first and then freeze them, as frozen batter may not bake as well.
Conclusion
Healthy strawberry banana muffins are an easy and delicious way to start your day on the right note. With wholesome ingredients, no added sugars, and plenty of options to customize, these muffins are sure to become a family favorite. Enjoy them fresh or freeze them for later—they’re a perfect breakfast or snack any time!
Print
Healthy Strawberry Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegan
Description
These healthy strawberry banana muffins are the perfect combination of sweet and nutritious, made with whole wheat flour, ripe bananas, Greek yogurt, and fresh strawberries. With no added sugars, they’re naturally sweetened with honey, making them an ideal guilt-free breakfast or snack. Light, fluffy, and packed with flavor, these muffins are high in protein and can be easily customized to fit your dietary preferences. Enjoy them fresh or freeze them for a convenient breakfast or snack on the go!
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 (at least 2% fat for moisture)
- 1 tsp vanilla
- 1/4 cup rolled oats (optional)
- 1.5 cups fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or spray.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash the ripe bananas. Add the eggs, melted coconut oil, honey, yogurt, and vanilla. Stir to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the strawberries (and oats if using).
- Divide the batter evenly among the muffin tin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- For variations, add nuts, chia seeds, or try different fruits like blueberries or raspberries.
- To make vegan: Use flax eggs and dairy-free yogurt.
- For a gluten-free option, substitute whole wheat flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
