Healthy Strawberry Banana Muffins Recipe

Why You’ll Love This Recipe

These Healthy Strawberry Banana Muffins are packed with the natural sweetness of ripe bananas and fresh strawberries, making them a wholesome and delicious treat. The bananas provide moisture and natural sugars, while the strawberries add a pop of freshness and flavor. The muffins are made with whole wheat flour for added fiber, and they use less sugar than traditional muffins, making them a healthier choice without compromising on taste. Whether you’re in need of a quick breakfast or a post-workout snack, these muffins are a perfect, guilt-free indulgence!

Ingredients

1 1/2 cups whole wheat flour (or all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 ripe bananas, mashed
1/4 cup honey or maple syrup
1/4 cup unsweetened applesauce
1 large egg (or flax egg for a vegan version)
1 teaspoon vanilla extract
1/2 cup low-fat yogurt (or dairy-free yogurt)
1 cup fresh strawberries, chopped (or frozen, thawed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
In a medium-sized bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon (if using).
In another large bowl, mash the ripe bananas with a fork until smooth.
Add the honey or maple syrup, applesauce, egg (or flax egg), vanilla extract, and yogurt to the mashed bananas. Stir until everything is well combined.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Total time: 30 minutes

Variations

Vegan Strawberry Banana Muffins: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and plant-based yogurt to make these muffins vegan.
Gluten-Free Strawberry Banana Muffins: Use a gluten-free flour blend in place of the whole wheat flour.
Add-ins: Feel free to add 1/4 cup of chocolate chips, chopped nuts, or seeds (like chia or sunflower) for an extra boost of flavor and texture.
Oatmeal Strawberry Banana Muffins: Add 1/4 cup of rolled oats to the batter for a heartier muffin.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
Freezing: These muffins freeze beautifully. After they’ve cooled, place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
Reheating: To reheat, microwave a muffin for 15-20 seconds or warm it in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes! You can use frozen strawberries, but make sure to thaw them first and pat them dry to avoid excess moisture in the batter.

2. Can I use a different sweetener than honey or maple syrup?

Yes, you can substitute with coconut sugar, stevia, or another sweetener of your choice. Just adjust the quantity based on your preferred level of sweetness.

3. How do I make these muffins sugar-free?

To make these muffins sugar-free, you can rely on the natural sweetness from the bananas and strawberries. You may want to increase the bananas slightly to ensure they’re sweet enough.

4. Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be substituted for whole wheat flour, but using whole wheat flour provides more fiber and a heartier texture.

5. Can I add nuts to these muffins?

Absolutely! You can add chopped walnuts, almonds, or pecans to the batter for added crunch and flavor. About 1/4 cup should work well.

6. Can I make these muffins without an egg?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or chia eggs for a vegan option.

7. Can I use a blender to make the batter?

Yes, you can use a blender to combine the wet ingredients and dry ingredients. Just be sure to fold in the strawberries by hand to avoid overmixing them.

8. Can I make these muffins into mini muffins?

Yes, you can make mini muffins by using a mini muffin tin and reducing the baking time to 10-12 minutes. Check doneness with a toothpick.

9. How can I make these muffins extra fluffy?

For fluffier muffins, make sure to not overmix the batter, and consider sifting the dry ingredients before combining them with the wet ingredients.

10. How can I prevent the strawberries from sinking to the bottom?

To prevent the strawberries from sinking, toss them in a little flour before folding them into the batter. This will help distribute them more evenly.

Conclusion

These Healthy Strawberry Banana Muffins are the perfect blend of sweet and nutritious, packed with fresh fruit and wholesome ingredients. Whether you’re starting your day with a healthy breakfast or need a quick snack, these muffins are the ideal choice. They’re simple to make, incredibly moist, and can be easily customized with your favorite add-ins. Enjoy these wholesome muffins that bring together the best of strawberries and bananas in every bite!