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Healthy Strawberry Banana Muffins

Whole wheat and lower in sugar. Perfect for toddler and kid snacks or breakfast.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12 muffins

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.
Keyword banana muffins, healthy muffins, whole wheat