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Strawberry Banana Muffins

Whole Wheat Flour Strawberry Banana Muffins

These whole wheat flour strawberry banana muffins with coconut oil are so delicious. My wheat banana strawberry muffins are healthier and made with whole wheat flour to add a bit of extra fiber so you can have one for a breakfast or a snack!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 236 kcal

Equipment

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.
    wet ingredients for muffins
  • 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.
    strawberry banana muffins in tins
  • 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.
    strawberry banana muffins after baking

Notes

Nutrition facts for any recipe on thehintofrosemary are only an estimate.

Nutrition

Serving: 1banana strawberry muffinCalories: 236kcalCarbohydrates: 25gProtein: 3gFat: 14.5gSaturated Fat: 12.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.3gCholesterol: 31mgSodium: 145mgPotassium: 206mgFiber: 3gSugar: 4gVitamin C: 13.3mgCalcium: 22mgIron: 0.76mg
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