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+ servings
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 oil your favorite
  • ¾ cup skim milk or your choice of 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.

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