Strawberry Banana Muffins Recipe | Happy healthy eating

This is maple-sweet strawberry banana muffins The right way to pack fresh fruit into your breakfast. They are very fluffy and a good excuse to have a dessert-like bite in the morning.

Why This Strawberry Banana Muffin Recipe Works

Even morning people can't stay away from these fluffy strawberries banana Breakfast muffins.

• No processed sugars. Sweet bananas and maple syrup are the only sweeteners used for these simple muffins.
• Dessert for breakfast. Who doesn't love fresh baked goods? banana Muffins with juicy strawberries?
• Great for on the go. Grab them on your way out in the morning for a quick bite.
• Freezer-friendly. They're perfect for busy weekdays when you don't want to worry about cooking in the morning.

What you will need

Creamy mashed bananas, smoky maple syrup and hints of vanilla relieve the need for added sugar. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• banana Use any brown bananas you have lying around.
• egg – Liquid eggs work for this.
• Maple Syrup – Agave nectar and raw honey are great swaps.
• Coconut Oil – Feel free to use corn, canola or vegetable oil instead.
• Vanilla extract – Use clear or purified extract (brown).
• cinnamon- Roasted nutmeg also works.
• All Purpose Flour – Avoid cake flour as it will make the muffins too airy and crumbly.
• Baking Soda – Strain if lumpy.
• salt – Kosher salt is best.
• strawberry – Fresh or frozen (thawed and drained) is best.

How to Make Strawberry Banana Muffins

It's as easy as making box-mix muffins, but with real, fresh and healthy ingredients. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat oven to 350F. Line a muffin tin with cupcake liners. Set it aside. You can grease the tin with butter or cooking spray if you like.

• Mix the wet ingredients. Combine mashed bananas, maple syrup, eggs, coconut oil, and vanilla extract in a large bowl until smooth. Make sure there are no egg yolks or whites in the mixture.
• Fold in the dry ingredients. Use a spatula to gently fold in the flour, cinnamon, salt, and baking soda until just combined. Add strawberries and mix gently without squashing.

• Fill in the liners. Pour batter into each liner until it is 3/4 full. Do not add more as the muffins will over-flow in the oven.
• Bake them. Place the muffins in the oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
• serve Remove them from the oven. Let the muffins cool for 5 minutes and carefully transfer to a cooling rack. Serve and enjoy!

Tips and variations

There are enough variations of these golden, fruity muffins to make your kitchen smell like a bakery every week.

• Use add-ins. Stir 1/2 cup chopped pecans, almonds, shredded coconut or dried cranberries into the dry ingredients for more flavor and texture.
• Drain the water well. If you are using frozen strawberries, you need to make sure they are completely thawed and well drained. I also like to dry them with a clean kitchen towel. Any excess moisture lost to the batter will affect the baking time and texture of the muffins.
• Add a drizzle. Once out of the oven, drizzle the muffins with almond butter, peanut butter, chocolate syrup, or a simple vanilla glaze for extra sweetness.
• Make them chocolate. Add 1-2 tablespoons of unsweetened cocoa powder to dry ingredients for a breakfast like dessert.
• Add the berries. For a berry variation of this recipe, mix in 1/4 cup fresh blueberries, raspberries, or blackberries.
• Pack some superfoods. Combine 1 tablespoon chia seeds and 1 tablespoon flax seeds into the batter for superfood-packed muffins.
• Make mini loaves. Pour the batter into a greased mini loaf pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Stay in the middle. Never bake muffins on the lower oven rack. Doing so will burn the bottom of your muffins raw. Always bake on the middle rack.

Proper storage

Always let your baked goods cool completely before storing.

• Fridge: Store them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and peppers. Set it on the counter for 10-15 minutes before digging in.
• Freezer: Wrap each muffin twice in plastic wrap. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them overnight in the fridge. Let them come down to room temperature before you eat them.

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