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Healthy Strawberry Banana Muffins

Whole wheat and lower in sugar. Perfect for toddler and kid snacks or breakfast.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Snack
Cuisine American
Servings 12 muffins


  • 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


  • 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