Strawberry Banana Muffins are light and fluffy whole grain muffins packed with fresh strawberry and banana flavor!

close up of healthy strawberry banana muffins on wire rack

Breakfast is something I think about all the time. That may sound strange, but it is the most important meal of the day and it should never be skipped in my opinion.

I personally would never skip breakfast, and I always make sure to prep something healthy for those busy mornings.

One of my favorite things to make for breakfasts (and snacks) is healthy muffins.  I’m a firm believer that muffins don’t need tons of oil, butter and sugar to taste good.

My blueberry lemon muffins, healthy banana muffins and these Strawberry Banana Muffins are living proof!

healthy strawberry banana muffins in muffin pan

This recipe was adapted from my Banana Nut Bread recipe, which is my go-to banana bread.  It’s got a light, fluffy texture and you’d never know it was whole grain!

I originally published this recipe back in 2013 and decided it was time to update the photos and modify the recipe.

The old recipe had more ingredients than necessary, and it’s all about keeping things simple when it comes to meal prep right?

The old recipe included a combination of Greek yogurt and skim milk, but when I was testing my banana bread recipe I realized that the texture was lighter and fluffier without the Greek yogurt. 

overhead shot of strawberry banana muffins on wire rack

I’ve also decided that using all whole wheat white flour is much easier than using a combination of whole wheat and all purpose flours.

These Strawberry Banana Muffins are now better than ever with a shorter ingredient list, which makes them even easier to make.

I truly believe that things do need to be simple to stay on top of meal prep.

Keeping things simple means always having a few staple ingredients in the pantry to make it really easy to whip up a batch of healthier muffins or quick breads at any given time.

These muffins take all of 10 minutes to pull together, and they’re freezer friendly (if you can keep them around that long).

strawberry banana muffins on a wire rack

We go through tons of bananas over here, but we still get at least 3-5 overripe ones during the week.  I love freezing them for smoothies and muffins/breads.

You can use fresh or frozen strawberries for this recipe, but if you use frozen ones be sure to thaw them and blot dry with a paper towel before adding them to the batter.

These healthy strawberry banana muffins couldn’t be easier to make and they’re muffins that you’ll feel good about serving your family.

Simple never tasted so good!

strawberry banana muffin cut in half on wire rack

More muffin recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Strawberry banana muffins on wire rack

Strawberry Banana Muffins

Strawberry Banana Muffins are light and fluffy whole grain muffins packed with fresh strawberry and banana flavor!

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  • cups whole wheat white flour or you can use 1 cup all purpose with ¾ cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs lightly beaten
  • ¾ cup coconut sugar you may substitute this with granulated or brown sugar
  • cup coconut oil or your favorite
  • ¾ cup milk dairy or non-dairy
  • 1 teaspoon pure vanilla extract
  • 2 large bananas 1 cup mashed
  • 1 cup chopped fresh strawberries


  • Preheat the oven to 400 degrees.  Line the muffin cups of (2) standard muffin pans with (16) paper liners, (12) in one pan and (4) in the other.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  • In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute).  Whisk in the canola oil, milk, vanilla and banana.
  • Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries.
  • Using an ice cream scoop, evenly scoop the batter into the prepared liners.  Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently.
  • Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely.
  • Serve and enjoy!


  • Muffins keep for up to 5 days stored in an air tight container at room temperature or freeze in a zip top bag.


Serving: 1muffin, Calories: 212kcal, Carbohydrates: 37g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 23mg, Sodium: 133mg, Fiber: 4g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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