Healthy Strawberry Banana Muffins

Whole Wheat Muffin

Healthy Strawberry Banana Muffins

Healthy Strawberry Banana Muffins
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    18

Delight in these wholesome muffins, bursting with the natural sweetness of strawberries and bananas. A guilt-free treat ready in under an hour, perfect for a nourishing breakfast or a midday snack!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    16 mg
  • Fiber
    3 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    250 mg
  • Sugar
    12 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the whole wheat flour, quinoa flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents. (3 minutes)

Image Step 03
03 Step

Recipe View In a blender or food processor, combine the mashed bananas, sliced strawberries, honey, canola oil, egg, and vanilla extract. Pulse until just combined, leaving some small chunks for added texture, or blend until completely smooth for a more uniform muffin. (5 minutes)

Image Step 04
04 Step

Recipe View Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Image Step 05
05 Step

Recipe View Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (20-25 minutes)

Image Step 07
07 Step

Recipe View Transfer the muffins to a wire rack to cool completely before serving. (10 minutes)

For extra flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
If you don't have quinoa flour, you can substitute it with more whole wheat flour or oat flour.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Use very ripe bananas for the best flavor and sweetness.

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Irving Morissette

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)
Total Reviews: (3)

  • Aletha Wilderman

    Jun 21, 2025

    The recipe was easy to follow, and the muffins were delicious. I added a sprinkle of cinnamon on top before baking for a little extra spice.

  • Tom Stehr

    Apr 26, 2025

    These muffins are a lifesaver for busy mornings! My kids love them, and I feel good knowing they're getting something healthy.

  • Damian Stiedemann

    Apr 22, 2025

    I made these with gluten-free flour, and they turned out great! A perfect allergy-friendly treat.

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