Whole Wheat Strawberry Banana Muffins

These strawberry banana muffins combine mashed ripe bananas, chopped strawberries, whole wheat flour, and a maple or honey-sweetened batter. They bake in a standard muffin tin at 375°F. Let them cool before serving so the crumb can set around the fruit.

Why Make Strawberry Banana Muffins

Ripe bananas bring a pronounced fruit flavor, while diced strawberries add pockets of fresh fruit. The batter includes Greek yogurt or milk and a modest amount of oil. Choose white whole wheat flour for a milder taste or regular whole wheat for a more pronounced whole-grain flavor.

Ingredients

• 3 medium-sized overripe bananas (or 2 large bananas)
• 2 large eggs
• 1/3 cup avocado oil or vegetable oil
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/3 cup plain Greek yogurt or milk (any kind) (I use full-fat but any kind will work.)
• 1/2 tsp cinnamon (optional)
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp baking soda
• 1/4 cup ground flax (flax meal) (optional)
• 1 3/4 cup white whole wheat flour or regular whole wheat flour (or gluten-free flour blend)
• 1 1/4 cups diced fresh strawberries (chop small)

How to Make Strawberry Banana Muffins

1. Heat the oven to 375°F. Line a standard muffin pan with paper liners or grease the cups.
2. Mash the bananas in a large bowl until mostly smooth. Measure about 1 heaping cup of mashed banana.
3. Whisk in the eggs, oil, maple syrup or honey, vanilla, and yogurt or milk. Stir in the cinnamon if using, baking powder, salt, and baking soda.
4. Fold in the flax, if using, and the flour. Mix only until the flour is incorporated; a few small lumps are fine.
5. Fold in 1 cup of the chopped strawberries. Divide the batter among the muffin cups and scatter the remaining strawberries over the tops.
6. Bake for about 20 minutes, or until the tops are lightly browned and a toothpick inserted into a muffin comes out without wet batter. Ovens and pan sizes vary, so begin checking near 18 minutes.
7. Cool in the pan briefly, then transfer to a rack and cool before storing.

Serving Suggestions

Serve warm or at room temperature. Add yogurt, nut butter, or a little extra fruit on the side. These muffins are also easy to pack once fully cooled.

Storage

Cool completely before storing. Keep in an airtight container at room temperature for 1 day, then refrigerate for up to 3 days. Freeze well-wrapped muffins for up to 2 months. Thaw at room temperature or warm briefly before serving.

Tips for the Best Muffin Texture

• Use very ripe bananas with brown spots for a stronger banana flavor.
• Chop the strawberries small and pat them dry to limit excess moisture.
• Do not overmix after adding flour; this can make the crumb tough.
• Fill the cups evenly so the muffins bake at a similar rate.
• Check early because muffin pan material and oven calibration affect bake time.

Variations

Add chopped walnuts or pecans, or fold in dark chocolate chips. A gluten-free flour blend may be used, but the result depends on the blend and may have a different texture. Plant-based yogurt or milk can replace dairy ingredients. For another related recipe, see strawberry banana bread. For additional guidance, read King Arthur Baking’s banana muffin recipe.

Frequently Asked Questions

Can I use all-purpose flour?
Yes. The muffins will have a lighter flavor and texture. A gluten-free blend may also work, though results depend on its formulation.

Can I replace the oil?
Applesauce can be tried in place of the oil, but the muffins may be less tender and their texture will change.

How ripe should the bananas be?
Use bananas with many brown spots or mostly brown peel; they mash easily and have a stronger, sweeter banana flavor.

Can I prepare the batter ahead?
For the best rise, bake soon after mixing. You can measure the dry and wet ingredients separately ahead of time, refrigerating the wet mixture.

Can I use frozen strawberries?
Thaw them, drain well, and pat dry before adding. They may still release more liquid than fresh berries.

Healthy Strawberry Banana Muffins

Print Recipe

These Healthy Strawberry Banana Muffins are soft, sweet, and quick to make using ripe bananas and fresh strawberries for natural sweetness.

• Author: Amelia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 medium-sized overripe bananas (or 2 large bananas)
• 2 large eggs
• 1/3 cup avocado oil or vegetable oil
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/3 cup plain Greek yogurt or milk (any kind)
• 1/2 tsp cinnamon (optional)
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp baking soda
• 1/4 cup ground flax (flax meal) (optional)
• 1 3/4 cup white whole wheat flour or regular whole wheat flour (or gluten-free flour blend)
• 1 1/4 cups diced fresh strawberries

Instructions

1. Preheat oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease it with oil.
2. Peel bananas and add to a large bowl. Mash the bananas until no large pieces remain.
3. Add the eggs, oil, maple syrup, vanilla, and yogurt. Whisk until well combined. Whisk in cinnamon, baking powder, salt, and baking soda.
4. Stir in flax and flour using a spatula or spoon until just combined and a few lumps remain. Fold in 1 cup of chopped strawberries.
5. Scoop batter into muffin cups, filling to the top. Add remaining strawberries on top of the muffins.
6. Bake for about 20 minutes until tops are lightly browned and a toothpick comes out clean.
7. Cool completely before storing.

Notes

Serve warm or at room temperature. Pairs well with yogurt, nut butter, or honey.