Muffins are one of my favorite things to prep in advance for my kids. I always go for muffin recipes that are easy to whip up, freezer-friendly, and full of healthy ingredients. These Strawberry Banana Muffins absolutely fit all of those categories!
Strawberries can be tricky when adding them to baked goods, as they tend to get mushy and make a batter too wet. To remedy this problem, I use freeze-dried strawberries in this recipe. This means the muffins get the flavor and nutrition of strawberries, without all of the liquid!
What are the Health Benefits of Strawberry Banana Muffins?
Freeze dried strawberries have all of the health benefits as fresh strawberries, including Vitamin C and Vitamin A.
These muffins are also made with white whole-wheat flour, which contains fiber, vitamins, and minerals. I buy mine from Trader Joe’s but it’s also available from King Arthur online.
Bananas lend potassium, magnesium, and Vitamin C. They are also great for adding moisture to a recipe which allows for less oil or butter. I use the ripest bananas I can get/have the patience to wait for, as the natural sugar from the bananas also sweeten up the muffins.
Lastly, I use honey as a sweetener in these Strawberry Banana Muffins, making them refined-sugar free. These muffins are definitely not as sweet as a bakery muffin, but if they were then they’d be full of sugar! They have the perfect amount of sweetness for my kids and me!
Like this recipe? Check these out, too!
Zucchini Banana Muffins from greens & chocolate
Healthy Banana Dark Chocolate Chip Muffins from greens & chocolate
Apple Banana Oat Muffins from Sally’s Baking Addiction
Carrot Zucchini Muffins from Joy Food Sunshine
Raspberry Yogurt Muffins from This Mama Cooks
Yields 12 muffins
20 minPrep Time
15 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- ~1.2 ounces freeze-dried strawberries
- 2 cups white whole-wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Spray a regular sized muffin pan with cooking spray.
- In a large bowl, mix together the mashed bananas, eggs, coconut oil, honey, and vanilla extract.
- Place the freeze-dried strawberries in a small food processor and pulse until it resembles a powder/crumbs.
- Add the flour, strawberry powder, baking soda, and salt, and stir in with a rubber spatula until just combined.
- Fill the muffin tins up approximately 3/4 of the way full.
- Bake in the preheated oven for 14-16 minutes, until a toothpick comes out with just crumbs on it - no batter.
- Serve and enjoy!
Notes
These muffins freeze really well!
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Fat
Carbs
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