Moist & healthy Strawberry Banana Muffins made with whole wheat flour and packed with loads of fresh strawberries and bananas. Perfect for a grab-n-go breakfast!
Whole Wheat Strawberry Banana Muffins Recipe
So does your family have one of those crazy months where it seems like there is a birthday and or holiday every other day?
Well, June and December is that for us.
In June alone we have my birthday, Mike’s birthday, my father-in-laws birthday, my nephews birthday, my in-laws anniversary, AND Fathers Day!
Its hard to remember at times…
Did I buy a card for this person? What about a present? Which day is it again?
Geeshh…
I mean I like to plan, don’t get me wrong. But a month with 4 birthdays, an anniversary, and a holiday… I’m exhausted just thinking about it, and so is my budget!
Its a good thing I can take solace in these moist Whole Wheat Strawberry Banana Muffins. 🙂
As I’m sure you know, it is Strawberry Season and what better way to celebrate than with these Muffins.
On a side note, I would just like to say that I am so proud of myself for this recipe {patting myself on the back}. I had bananas that were starting to not look so hot anymore and a huge tray of strawberries that needed to be eaten/used up in the next two days and that ladies & gentlemen is how this recipe came about! I love it when I don’t have to throw away food! Don’t you?
These Strawberry Banana Muffins are made with White Whole Wheat Flour and what makes these Muffins so moist is the addition of bananas as well as Stoneyfield Greek Yogurt, this stuff is seriously so creamy and when added to the batter…. ohh… holy yum! Let me just tell you.. you will want to get alone with these muffins!
The only thing that could make these Muffins better is eating them with a cup of warm coffee in the morning! So, go get your muffin tin ready because this is definitely a muffin recipe you are going to want to try! I promise!
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Moist & healthy Strawberry Banana Muffins made with whole wheat flour & loads of fresh strawberries + bananas. Perfect for a grab-n-go breakfast!
Ingredients
- 2 cups of White Whole Wheat Flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 3 ripe bananas, mashed
- 1/2 cup of light brown sugar
- 1/4 cup of coconut oil, melted
- 1 teaspoon of vanilla extract
- 1/2 cup of Stoneyfield vanilla greek yogurt
- 1 large egg
- 1 1/2 cup of strawberries, chopped
Instructions
- Preheat oven to 350.
- In a small bowl mix, white whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together mashed bananas, brown sugar, coconut oil, yogurt, vanilla extract, and egg. Whisk until combined.
- Slowly add in the dry mixture to the wet mixture, continue to stir until all incorporated.
- Next, gently fold in the chopped strawberries.
- Spray a muffin tin with cooking spray.
- Fill each muffin cup 3/4 of the way full.
- Bake for 25 minutes or until toothpick inserted to the center comes out clean.
- Remove from oven and place on cooking rack.
Notes
Recipe adapted from Two Peas and Their Pod
Nutrition
- Serving Size: 1 muffin
- Calories: 181
- Sugar: 13 g
- Sodium: 168 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 16 mg
Keywords: strawberry muffin recipe, healthy muffin recipe, easy muffin recipes, healthy banana muffins, easy banana muffins
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Absolutely yum!
Easy to make – don’t be put off if the batter seems a little thick when you mix it – it works out perfect.
Keep well in the freezer too.
★★★★★
So glad you enjoyed them! Great freezer idea!