Strawberry Banana Muffins

Looking for the recipe for Strawberry Super Pie? Excellent! Strawberry Super Pie so amazing, I baked it again and moved it to a more updated post. Get the recipe HERE.

This post still features the recipe for moist, healthy Strawberry Banana Muffins, one of my favorite summer breakfasts. Enjoy every crumb!
Strawberry Banana Muffins
I am a sucker for strawberries, and one taste of the plump, candy-like strawberries at our local farmer’s market, and I knew I needed to turn them into something special. I also happened to stop by a second strawberry stand and impulse bought an extra quart, so some serious strawberry-centric baking was in order.

The result: STRAWBERRY BANANA MUFFINS. A yummy, healthy way to celebrate summer, these guys can make even Monday morning seem pleasant. Bananas make these babies mega-moist, I used whole wheat flour, and they are LOADED with fresh strawberries. Prepare for a big burst of berry love with every bite.

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Strawberry Banana Muffins

Treasured recipe from grandma with pecan shortbread crust, fresh fruit filling, and cream. Strawberry Banana Muffin recipe is healthy and whole wheat.


Yield: 12 muffins

Ingredients:


  •  1/2 c. plain, non-fat Greek yogurt or light sour cream

  •  1 large egg, lightly beaten

  •  1 tsp. vanilla extract

  •  2 large, ripe banana, mashed (1 cup or so)

  •  1/3 c. light brown sugar

  •  2 T. honey

  •  1 1/4 c. whole wheat flour

  •  1 c. all-purpose flour

  •  1 tsp. cinnamon

  •  1 1/2 tsp. baking powder

  •  1/4 tsp. baking soda

  •  1/2 tsp. salt

  •  1.5 cups fresh strawberries, cut into bite-sized pieces


Directions:


  1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray or use foil liners (paper ones will stick to the muffins).

  2. In a medium bowl, beat together the yogurt (or sour cream), eggs, vanilla extract, mashed bananas, honey, and brown sugar. Set aside.

  3. In a large bowl, stir together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the strawberries (coating with flour helps keep them from sinking as they bake). Add the wet ingredients and stir by hand just until combined. It's ok if the batter is lumpy--over mixing will result in tough muffins.

  4. Divide batter among the 12 muffin cups (an ice cream scoop is an easy way to do this). Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and transfer to a wire rack to cool.


Muffin storage tips from The Law Student's Wife: Issues with mushy muffins just a day or two after baking? As muffins age, rather than going stale, their moisture seeps to the outside, causing them to revert to a dough-like state. I've tried every method to reverse this soggy-muffin phenomenon, and all have failed. They key is prevention. Lay a few paper towels at the bottom of an airtight storage container. Place muffins inside, and lay a second paper towel on top. Store at room temperature. The paper towels will absorb the moisture, extending the shelf life of your muffins. Muffins also freeze fantastically. Wrap individually in plastic wrap, then place together in a lfreezer bag. Set desired number out the night before to enjoy in the A.M.


All images and text ©/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

7 comments

  1. Hi erin!

    Firstly, thank you very much for putting together this blog and sharing with the rest of us your lovely recipes. I’ve tried making the strawberry banana muffins according to the recipe, but the muffins did not turn out like those in your pictures. Mine did not have the smooth muffin texture and was also extremely moist inside. Was there a step that i could have possibly done wrongly?

    • Hi!
      Oh no! I’m sorry they didn’t turn out for you. I have heard from a few people that did have good luck with the recipe as written. Did you perhaps put in a bit too much banana or strawberry by mistake or underbake, since the muffins are overly moist? Also, if the muffins are not smooth, maybe mash the bananas a bit more the next time around. I hope that helps!

  2. Erin! I absolutely love your blog! I tried the strawberry banana muffins and they are so delicious!! Love that they are low calorie and still taste great! Thanks for this recipe!

    • Hey Courtney! I am so so happy that you found my blog and that you loved these muffins!! Isn’t it so fun baking something that tastes great AND is good for you?? Thanks for your kind words and for taking time to share your review. It makes my day!

  3. Hi Erin,
    Am a huge foodie and always looking for recipes with a difference. Really enjoy this blog. A question regarding the Strawberry Banana muffins – if I am using wholemeal selfraising flour, would I still need the baking soda and paking powder?
    Thanks!

    • Hi Phoebe,
      First of all, thanks so much for your kind words about my blog! I’m so happy you found it.
      Now to your question: to be honest, I am not familiar with self rising flour and haven’t baked with it myself. I would suggest reading a few articles online to see what you can find about swapping it in muffins. Sorry I can’t tell you more! The only versions of recipes I can vouch for are ones on my site.

  4. Pingback: Cherry Amaretto Rice Pudding {Lightened Up} |

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