Whole Wheat Strawberry Banana Muffins
Start your morning off right with these wholesome and delicious Whole Wheat Strawberry Banana Muffins! Made with nutrient-rich whole wheat flour and naturally sweetened with ripe bananas and honey, these muffins are a perfect balance of health and indulgence. Bursting with juicy, fresh strawberries and warm cinnamon undertones, they deliver incredible flavor and a moist, tender texture thanks to creamy Greek yogurt. Quick and easy to prepare in just 35 minutes, these muffins make an ideal grab-and-go breakfast, snack, or even a light dessert. Plus, they’re kid-approved and can be stored for days, ensuring a healthy treat is always within reach. Whether you’re looking for a guilt-free baked good or simply love the combination of strawberries and bananas, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons cinnamon
- 0.5 teaspoons salt
- 2 medium ripe bananas (mashed)
- 1 cup strawberries (diced)
- 1 large egg
- 0.5 cups honey
- 0.5 cups plain Greek yogurt
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
In a separate mixing bowl, mash the ripe bananas until smooth. Add the egg, honey, Greek yogurt, and vanilla extract. Whisk until completely blended.
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Do not overmix—the batter should be slightly lumpy.
Gently fold in the diced strawberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 139.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
