Healthier Strawberry Banana Muffins

healthier strawberry banana muffins | flavor the moments

If I’m not eating oatmeal for breakfast, it’s because I baked some muffins.  I love baking them…AND eating them…so I’m always trying to change them up.  I’ve said it before — I don’t like fat-laden muffins that are too greasy or buttery.  I just want them to be moist and flavorful, with some nutrition.  That’s not too much to ask!  😉  These Healthier Strawberry Banana Muffins fit that criteria and more.  They’re incredibly moist, and they’re full of strawberry-banana flavor!  That’s one of my favorite flavor combinations, so that makes me very happy.  😀

healthier strawberry banana muffins | flavor the moments

I was trying to figure out what to make yesterday, and I began perusing through a cookbook that’s one of my old stand-bys — “Comfort Food Fix“, by Ellie Krieger.  I have almost all of her cookbooks because she really knows how to develop healthy recipes that don’t skimp on flavor!  I work hard exercising, so I don’t want to lose my workout in one sitting. 😉  I like to indulge, as you’ve seen, but predominantly I do like to eat healthy so I don’t have to work even harder.  Who needs an uphill battle?  Not me!  I spied Ellie’s Better Blueberry Muffins and knew I needed to make them, but I had no blueberries.  😳  Never fear — I had ripe bananas on the counter and fresh strawberries, so I was back in business!  :smile:

healthier strawberry banana muffins | flavor the moments

These muffins are whole grain as they’re made with half all purpose flour and half whole wheat flour.  I made some changes to the original recipe, which include using all brown sugar instead of granulated for more flavor, mashed bananas instead of applesauce, and low fat vanilla Greek yogurt instead of plain yogurt.  Let’s not forget I omitted blueberries and used chopped fresh strawberries.  YUM!  :tounge:

healthier strawberry banana muffins | flavor the moments

These Healthier Strawberry Banana Muffins will leave you feeling happy and satisfied with no guilt!  You can’t say that about too many things.  These muffins are perfect for a mid-day snack and/or for packing in lunch boxes, too.   They also make a tasty treat.  You decide when you want to eat them.  Make some today!  :smile:

healthier strawberry banana muffins | flavor the moments

Healthier Strawberry Banana Muffins
Prep time
Cook time
Total time
Healthier Strawberry Banana Muffins are moist and full of strawberry-banana flavor! Great for breakfast, snacks, or packing in lunch boxes!
Serves: 12 muffins
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup light brown sugar, packed
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup mashed bananas (about 2½ medium)
  • ½ cup low fat vanilla Greek yogurt
  • ¼ cup low fat milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh, stemmed strawberries, chopped in small chunks
  1. Preheat the oven to 400 degrees. Spray a 12-capacity muffin pan with cooking spray.
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, vigorously whisk the brown sugar, canola oil, and eggs until foamy. Whisk in the bananas, yogurt, milk, and vanilla. Stir in the dry ingredients just until combined. Do not over mix. Fold in the strawberries.
  4. Using an ice cream scoop, scoop the batter into each muffin cup about ¾ full. Bake 15-20 minutes, or until the muffins spring back when touched and a toothpick inserted into the center comes out clean. Cool the muffins on a wire rack for 15 minutes, then remove from the pan and continue to cool. Refrigerate leftover muffins in an airtight container for up to 3 days or freeze!
Don't use paper liners as the paper may stick to the muffins.

Adapted from Ellie Krieger's Better Blueberry Muffins.


  1. says

    Such pretty photos! And you’re making me wish I had one of these as a snack right now : ) I really like that there’s whole wheat flour in these … and of course plenty of strawberries (my favorite!)

    • says

      Hi, Lynne. While I don’t have the exact info for my muffins, the recipe that I adapted them from, Ellie Krieger’s Better Blueberry Muffins have the following info: Calories – 200, Fat – 1g, Sat. Fat – 1g, Fiber – 3g, Chol.-35mg, Sodium 230mg. I’m sorry the carbs weren’t listed, but I’d venture a guess to say it’s around 30g. I hope this helps!

  2. Julie says

    I just made your muffin recipe. They are delicious! Moist but not greasy. Oh and I love the subtle cinnamon taste. This recipe is a keeper! :) Thank you so much!

  3. Anne says

    I just used your recipe with the following changes… they are in the oven right now: I used 1 cup of a gluten free mix flour, 1/2 cup almond flour, 1/2 cup quinoa flour, 1T flaxseed and 1T chia seed. I used plain nonfat greek yogurt instead of the vanilla yogurt and I used almond milk instead of the regular milk. My husband has Celiac DZ, so we have to go gluten free. Thanks so much,

  4. Linda says

    Just tried these and they turned out really well. I’m a novice baker who had to find a strawberry banana muffin recipe after my granddaughter requested one to make for her mama for Mother’s Day. I found several recipes online but decided to try this one. I substituted applesauce for the oil and added 1/4 teaspoon vanilla because the yogurt we used was plain. Also used non-fat milk because it’s what we had. Otherwise followed the recipe exactly. Everyone’s reaction was the same, they were very good. We’ll be making them again. I don’t normally comment on recipes but I almost didn’t try these because there weren’t enough comments from people that had tried them. These are worth trying, and pretty easy. Prep time however, for a novice baker and a 6 year old, takes way longer. Probably close to 90 minutes, but I knew that would be the case. For me by myself it probably still would have been at least 45 minutes prep. But well worth it.

    • says

      These muffins are one of my most popular recipes, but I haven’t gotten much feedback on them, so I really appreciate your taking the time to do this! I’m glad to hear they were a success for you, and I hope you had a great Mother’s Day!


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