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Dessert for breakfast? Why not?! Packed with fresh fruit these Strawberry Banana Muffins are a brilliant breakfast or a super snack. Whatever time you eat these, they’re gonna be a hit!
Strawberry Banana Muffins
Soft, fluffy, sweet, strawberry banana muffins. Have a batch of these mild flavor muffins ready for an easy breakfast, lunchbox filler or after school snack and the kids will thank you for it!
Packed with over 2 whole cups of fresh fruit, these easy muffins are a snack staple here.
Overripe bananas give the lions share of the sweetness helped with a little 100% pure maple syrup, the strawberries add a sweet extra layer of texture and because they’re packed with full of fiber fruit these are filling.
They’ll keep the kids going as a mid morning snack at school but also make a brilliant breakfast, head and shoulders above the ‘old’ cereals I used to give the kids pre Clean eating. And there’s no refined sugars. Winner :)
So, with little prep time, grab your large mixing bowl and get baking!
Oh, and regarding paper liners for your muffin tin, if you’re looking for some strawberry muffin liners, these are so super cute!
More Healthier Muffin Delicious Recipes
- Healthier cinnamon muffins
- Fresh cherry muffins
- The BEST peanut butter muffins
- Gingerbread muffins
- Banana lentil muffins
- Clean eating carrot cake muffins
Sugar Free Strawberry Muffins
Ripe bananas and sweet juicy strawberries. A match made in heaven? We think so.
They compliment each other so well. The mashed banana when used in muffins gives you a natural sweetness and replaces most of the butter you’d usually use, so they’re a bit lighter as well. Yipee!
Strawberries are a high source of vitamin C, as well as being a decent source of vitamin B9 and potassium and of course bananas are full of potassium and fibre. So these are good for you. Tuck in!
Frozen Strawberries
Frozen strawberries make these muffins too wet and so you’ll need to find some delicious, ripe fresh ones.
While I love frozen fruit and have a store of it in the freezer, I often find in baking it makes the batter too wet and you end up with soggy muffins.And no one wants that!! In smoothies however, it’s a different ball game: Frozen fruit rules :)
Healthy Strawberry Banana Muffins Substitutions
Where I’ve used strawberries as the fruit that gives a bit of texture, you can use other fruits.
You’ll need to keep the banana as the base fruit as it’s replacing most of the fat, but you could try substituting the strawberries for other berries: Blackberries, Raspberries, Blueberries or any of the other array of berries out there.
There are actually 25 berries around. Who knew?! Find your favorites and chop them into smaller pieces if they’re too big to go into a muffin and give them a go. I would however recommend you stick to the sweeter ones for these muffins!
Where I’ve used maple syrup, you can use honey in the same quantity.
Muffin Storage
Muffins store really well which only adds to their appeal and makes making them ahead of time easy. I keep them in an airtight container and they last for 3 days in a cupboard.
You can also freeze these muffins. Wait for them to cool down if you’re freezing them straight off the bat, and then freeze them for up to a month.
To defrost them when you want to eat the, allow them to thaw on the kitchen worktop for a several hours.
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How To Make Strawberry Banana Muffins
Ingredients
- 1¾ Cups Flour I used white Buckwheat all purpose flour, I find whole wheat flour makes muffins too heavy)
- 2 Large eggs
- ½ Cup Butter Salted, Melted
- ½ Cup Maple syrup Or honey
- 2 Large Bananas Overripe, mashed
- 1 Cup Fresh strawberries Washed and chopped into small pieces
- ¼ Cup Milk Dairy or plant based
- 1 teaspoon Baking powder
- ½ tsp Baking soda
- ½ teaspoon vanilla extract Optional
- N/B I’ve not added salt. I don’t think these don’t need it, however you can add a pinch to bring out the flavor if you think it would benefit
Instructions
- Preheat oven to 180 degree Celsius / 350 degrees f
- Line a 12 hole muffin tin with muffin cups or baking paper
- Mix all dry Ingredients together in a large bowl: Flour, baking powder and baking soda
- In another bowl whisk all the wet ingredients together except the strawberries: Eggs, milk, maple syrup, and mashed bananas
- Fold the wet mixture with the dry ingredients and mix until just combined. Try not to over mix the batter
- Gently add the strawberries into the mixture and stir them through
- Spoon (or use an ice cream scoop) the muffin batter evenly into the liners in your muffin pan and bake for 16-18 minutes until the mixture is springy and bounces back if you gently touch it. Use a sharp knife or toothpick to test the muffins
- Allow to cool to room temperature on a wire rack and eat!
Strawberry Banana Muffin Recipe
Strawberry Banana Muffins
Ingredients
- 1¾ Cups Flour I used white Buckwheat flour
- 2 Eggs
- ½ Cup Butter Salted, Melted
- ½ Cup Maple syrup Or honey
- 2 Large Bananas Overripe, mashed
- 1 Cup Fresh strawberries Washed and chopped into small pieces
- ¼ Cup Milk Dairy or plant based
- 1 tsp Baking powder
- 1 tsp Baking soda
Instructions
- Preheat oven to 180 degree Celsius / 350 Fahrenheit
- Line a 12 hole muffin tray with muffin cups or baking paper
- Mix all dry Ingredients together: Flour, baking powder and baking soda
- In another bowl mix all the wet ingredients together except the strawberries: Eggs, milk, maple syrup, and mashed bananas
- Combine the wet mixture with the dry ingredients and mix until just combined. Try not to over mix the batter
- Gently add the strawberries into the mixture and stir them through
- Spoon your muffin batter evenly into the muffin liners and bake for 16-18 minutes until the mixture is springy and bounces back if you gently touch it
- Allow to cool on a wire rack
