Healthy Strawberry Banana Muffins
Easy, nutritious, lower in sugar, and perfect for toddlers and kids. These Healthy Strawberry Banana Muffins are going to be a staple in your home for snacks and breakfast. Since the muffins come together in one bowl and have minimal, wholesome ingredients, they are a great recipe to cook with kids.
Kids in the Kitchen:
- What kiddos doesn’t love making muffins, right? Let your child put the paper liners in the muffin tin while you make sure you have all the other ingredients ready to go.
- Chop the strawberries: Kids can help remove the green stem from fresh strawberries and/or chop up fresh or frozen strawberries. Great for practicing those knife skills. If you need a child-safe knife recommendation or tips for teaching kids to use a knife, check out my blog post Teaching Knife Skills Toddlers and Kids.
- Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking powder and salt.
- Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
Subs and Tips for making Healthy Strawberry Banana Muffins:
- Flour: White whole wheat flour has a more mild taste than the traditional whole wheat flour. I like to buy the King Arthur brand. If you don’t have white whole wheat flour, use half regular whole wheat and half all-purpose flour to get similar results. You can also use all all-purpose flour if you prefer a more bakery-style tasting muffin.
- Gluten-free?: Yes, no problem! I tested these muffins with a gluten-free “cup for cup” flour blend and it worked out really well.
- Egg-free?: You can replace the eggs with flax “eggs” or another egg substitute for baking.
- Dairy-free? I use full-fat plain Greek yogurt in this recipe, but you can substitute a dairy-free yogurt (the thicker the better) like an unsweetened coconut yogurt. You can replace the yogurt with milk of any kind with the muffins being a little less fluffy but still delicious.
- Switch out the fruit: don’t have or want to use strawberries? You can replace them with frozen or fresh blueberries, raspberries, or diced stone fruit like peaches.
- Helpful tools: Unbleached parchment paper liners, large cookie scoop (in picture below), and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.
Healthy Strawberry Banana Muffins
Whole wheat and lower in sugar. Perfect for toddler and kid snacks or breakfast.
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
Instructions
- Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease the muffin tin with oil.
- Peel bananas and add to a large bowl. Use a potato masher or whisk to mash the bananas until no large pieces remain. You should have a heaping cup of mashed banana.
- Add the eggs, oil, maple syrup, vanilla, and yogurt to the bowl. Whisk until well combined. Whisk in cinnamon, baking powder, salt, and baking soda. Using a spatula or large spoon, stir in flax and flour. It's ok if a few lumps remain. Fold in 1 cup of chopped strawberries.
- Scoop the batter into the muffin cups, filling to the top. Add remaining diced strawberries to the top of the muffins.
- Bake until tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Store at room temperature for one day then in the fridge for 3 days or freeze, well wrapped, for up to 2 months.
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Other Healthy Muffins Recipes to Try:
Banana-Pumpkin Blender Muffins
Cottage Cheese Blueberry Muffins
Healthy Cranberry Orange Muffins
Have you made these with freeze dried strawberries instead of fresh? I was wondering if I would need to increase the moisture? and what about using ground oats instead of the GFWW flour?
Thank you
Hi! Yes, if you use freeze dried strawberries, I would prob bump up the yogurt/milk to a 1/2 cup. I haven’t had good results using ground oats/oat flour in place of regular flour. However, you might be able to replace 1/3 of the flour with ground oats. Oats don’t absorb as much liquid as regular flour. 🙂 Heather