Strawberry Banana Muffins with Whole Wheat Flour. My fluffy wheat flour strawberry banana muffins are made with healthy ingredients like banana, fresh strawberries, wheat flour, and coconut oil. You can make them extra healthy and use no sugar or use honey or maple syrup.
My Wheat Flour Strawberry Banana Muffin Recipe is:
- Easy to make!
- Fluffy
- Great for a snack!
- Made with healthy substitutions
- Can be made No Sugar Added
- Can be made Gluten Free & Vegan
This weekend we had some guests over and had a lot of leftover fruit. Instead of freezing the leftover fruit for smoothies, I decided to turn it into muffins! These strawberry banana muffins are super easy to make and one of the most delicious muffins I have made to date.
ARE WHEAT FLOUR STRAWBERRY BANANA MUFFINS HEALTHY?
Classic strawberry banana muffins are made with refined white flour and a lot of sugar, making them into a not so healthy muffin. My whole wheat flour strawberry banana muffins have healthy ingredients substituted for the unhealthy ingredients. Let's look at what is in my recipe:
- Ripe bananas- Excellent source of fiber and potassium
- Coconut oil- Great medium chain fats
- Dark brown sugar (sub honey, maple syrup, or coconut sugar)- ⅓ cup in the recipe, so about 4 grams of added sugar per muffin. We should eat less than 25 grams of added sugars per day. Totally omit any sugar if you want them super healthy with no sugar!
- Eggs- Excellent source of protein, vitamin B12 and healthy fats. And one of the top natural food sources for choline (especially important in pregnant and breastfeeding women for DNA development).
- Whole wheat flour- Higher in fat, fiber, and protein than all-purpose flour. Sub gluten free flour for gluten free muffins.
- Sea salt- Unbleached and unrefined as nature intended it.
- Baking soda- For leavening.
- Baking powder- For leavening, make sure to buy aluminum free baking powder.
- Fresh strawberries- High in fiber and vitamin C.
Is brown sugar better than white sugar? Brown sugar contains molasses, which does give it some potassium, iron, vitamin B6, magnesium, and calcium, where white bleached sugar is just pure sugar. However, both brown sugar and white sugar are still considered refined added sugars and actually have almost the same amount of sugar content.
TIPS FOR MAKING THE BEST HEALTHY DAIRY FREE STRAWBERRY BANANA MUFFIN RECIPE
USE ULTRA RIPE BANANAS. To get the sweetest flavor without all the sugar, make sure you use ultra ripe bananas, which add natural sweetness to your muffin.
MELT THEN COOL THE COCONUT OIL. Super hot coconut oil will start to cook your eggs!
IF USING FROZEN BANANAS, BRING THEM TO ROOM TEMP FIRST. Frozen bananas can quickly harden the coconut oil and give you oily patches in your muffin where the coconut oil didn't blend in all the way.
MIX DRY INTO WET INGREDIENTS UNTIL JUST COMBINED. Do not over mix any muffin batter! Over mixing batter will give you chewy muffins instead of light and fluffy.
COOL ON A WIRE RACK. This allows air to circulate the bottom of the muffins so they don't get wet and soggy.
HOW TO MAKE DAIRY FREE STRAWBERRY BANANA MUFFINS WITH COCONUT OIL
Start by preheating your oven to 375 degrees Fahrenheit and line 12 muffin tins.
In a medium sized bowl, mash the 3 bananas. Then, add the softened coconut oil, eggs, and brown sugar. Stir to fully combine.
NOTE: if you are using frozen bananas, make sure to thaw them first! If they are still cold AT ALL, they will turn your coconut oil rock hard!
In a separate bowl, sift together the dry ingredients: wheat flour, baking powder, baking soda, and salt.
Stir your dry ingredients into your wet ingredients until just combined. You don't want to over mix them, because this will cause them to become dense and chewy.
Gently fold in the sliced strawberries.
*NOTE: make sure you use fresh strawberries if you can. Frozen strawberries not properly thawed and drained can make your muffins very wet and soggy.
Divide the batter between 12 muffin tins and bake in the preheated oven for 20 minutes.
They will be done when a toothpick inserted into the center comes out clean.
Store your strawberry banana muffins, covered, at room temperature for up to 3 days. They are always best fresh out of the oven!
FAQ'S
More frequently asked questions about my healthy wheat flour strawberry banana muffin recipe.
CAN I MAKE STRAWBERRY BANANA MUFFINS FOR MY TODDLER?
Yes! These are a great toddler friendly snack. Switch to either honey or maple syrup as the sweetener if you are making them for a toddler, or totally leave the sugar out. You can even make these in mini muffin form.
try my mini wild blueberry muffins for a lil bite copycat!
HOW DO I MAKE WHEAT FLOUR STRAWBERRY BANANA MUFFINS VEGAN?
Make them vegan by simply replacing the egg for flax egg or chia egg! All other ingredients are already dairy free and vegan.
HOW DO I MAKE STRAWBERRY BANANA MUFFINS WITH NO SUGAR?
Just leave it out! These muffins have a sweet and amazing flavor thanks to the ripe bananas already.
CAN I MAKE STRAWBERRY BANANA MUFFINS USING FROZEN FRUIT?
Yes!
For frozen bananas in muffins- bring them to room temperature from the freezer and make sure to mash them completely. Cold bananas can harden coconut oil and other ingredients.
For frozen strawberries in muffins- bring them to room temperature, then drain the excess water out before folding them into the muffin batter.
More muffin recipes you might like:
- Nutella swirl banana muffins (Dairy free & vegan options!)
- Wheat flour banana muffins (Dairy free & vegan options!)
- Chocolate banana muffins (Dairy free & vegan options!)
- Chocolate banana zucchini muffins (Dairy free & vegan options!)
- Oat banana muffins (Dairy free & vegan options!)
- Chocolate chip banana muffins (Dairy free & vegan options!)
- Mini blueberry muffins
- Dairy free lemon poppy seed muffins (Vegan option!)
If you try this Whole Wheat Flour Strawberry Banana Muffin Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Whole Wheat Flour Strawberry Banana Muffins
Equipment
- 12 muffin tins
Ingredients
- 3 ripe bananas, mashed
- ¾ cup coconut oil, softened sub avocado oil
- ⅓ cup dark brown sugar, unpacked sub honey, maple syrup, or coconut sugar
- 2 eggs vegan sub 2 flax eggs or 2 chia eggs
- 1 ¾ cup whole wheat flour sub white wheat flour or 1:1 gluten free baking flour
- ¾ teaspoon sea salt
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder (aluminum free)
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 375 degrees Fahrenheit. Like 12 muffin tins with muffin papers or grease. In a medium sized bow, mash the bananas. Add the brown sugar, coconut oil, and eggs. Stir to fully combine.
- In a separate bowl, sift together the flour, salt, baking soda, and baking powder.Fold the dry ingredients into the wet ingredients until just combined.Gently fold in the sliced strawberries.
- Spoon the batter into the prepared muffin cups.
- Bake 20 minutes or until a toothpick inserted into the center comes out clean.Store in a covered container at room temperature for up to 3 days.
Christie
These strawberry banana muffins are really making me crave some right now! They sound and look so fluffy and tasty. I'm a big fan of strawberries in baked goods.
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I hope you make some! Can you believe I've never baked strawberry muffins before? Maybe because when they are finally ripe in NY I eat them fresh. Haha!