Whole Wheat Strawberry Banana Muffins

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Whole Wheat Strawberry Banana Muffins – hearty banana muffins with juicy strawberries! These banana muffins are perfect for breakfast or snack time!

banana muffins with strawberry slices on top

Banana Muffins for the Kiddo

Caleb likes to help us in the kitchen. He already has his favorite spatula, whisk, and wooden spoon. He doesn’t like Josh or me to use them. They are HIS:) He always is happy to help us stir, whisk, and of course taste. Sometimes he makes a mess, but it is worth it. He is a great helper!

Last week we were putting away the groceries and he asked if we could make muffins. I am always looking for an excuse to bake, so I said sure! We just bought fresh strawberries from the store so I suggested we make Whole Wheat Strawberry Banana Muffins. Caleb liked my idea so we got out the ingredients and got started. Caleb made sure he had his special kitchen tools:)

whole wheat banana muffins with strawberries on top piled in bowl

A Muffin Addiction

I love making muffins because they don’t take long to make! Plus, I love picking out cute paper liners. I kind of have an addiction. Our cabinet is overflowing with paper liners. I went with red this time since strawberries were involved in our whole wheat banana muffins. If you don’t have paper liners, you can grease the pan with nonstick cooking spray.

Muffins make a great breakfast on the go and they are perfect for snack time. Muffins aren’t for just the morning, they are good all day long!

fresh strawberries and ripe bananas for strawberry banana muffins

Strawberry Banana Muffins Look and Taste Great

Strawberry and banana is a classic combo. These flavors are so good in muffin form! The whole wheat banana muffins are soft, tender, and not overly sweet. The chopped juicy strawberries add the perfect amount of sweetness.  I like to add a strawberry slice to the top of each banana muffin to make the muffins extra pretty. I also add a sprinkle of turbinado sugar on the banana muffins. I love the sugary crunch it adds!

Whole Wheat Banana Muffins in red baking cups with strawberries on top

Strawberry Banana Muffins served with glass of milk

Healthy Whole Wheat Banana Muffins

Caleb was excited to try his special and healthy little muffins. I unwrapped a whole wheat banana muffin for him with a strawberry on top, and he gobbled the whole thing right up. I enjoyed one too! We had a fun morning baking and eating these strawberry banana muffins together!

Make a batch of Whole Wheat Strawberry Banana Muffins this weekend…and get your kids to help! I am sure they will have fun making these muffins…and I am positive they will enjoy eating them:)

If you like this easy muffin recipe, you might also like:

Banana Muffins with strawberries are a great way to use up bananas

Whole Wheat Strawberry Banana Muffins

Whole wheat banana muffins with juicy strawberries inside! Kids gives these muffins two thumbs up!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
16 muffins

Ingredients

  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large ripe bananas 2 cups mashed
  • 1/2 cup packed light brown sugar
  • 1/4 cup coconut oil melted and cooled
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup chopped strawberries
  • Sliced strawberries for garnishing muffins, optional
  • Turbinado sugar for sprinkling on muffins before baking, optional

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
  4. Fill muffin liners three-quarters full. Top each muffin with a strawberry slice, if desired. Sprinkle with turbinado sugar, if desired. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Transfer to wire rack to cool. Store, covered, at room temperature.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. What is it about strawberry and banana that goes together so well? They’re like best friends!

    This is the perfect school snack, you know the one, the one that’s sitting in your lunch bag helping you get through the day….just because you know it’s there!!!

  2. Will regular whole wheat flour suffice……or does it have to be WHITE whole wheat?
    These look wonderful!

  3. Perfect timing to post this recipe as we had four ripe bananas just begging to go in a baked good. My two year old helped throw them together this morning and then he gobbled two down after they came out of the oven. We all enjoyed them. Delicious and just in time for strawberry season. Thanks!

  4. This could be the gateway dessert for my girls. You know, that one that helps me transition from white flour to whole wheat, without them even noticing. What do you think about going half-and-half with white and whole wheat flour, actually, as step one of the switch?

  5. Happy Sunday. 2 of your fabulous banana cakes are cooling in the kitchen. one is for my Mom. I will top it with Peanut Butter Chocolate glaze. the other is for my husband. he likes it unfrosted. If I make a cake for my Mom, I have to make one for him too or Mom’s might not make it out of our door. I make this recipe at least twice a month since I discovered it.

  6. Too cute about Caleb—thank you for sharing. 🙂 🙂 I love muffins too like many of the commenters. The strawberry on top is over the top. Very inviting—-Bite me. Bite me. And I am sure just about everyone would oblige the muffin’s plea.

  7. These are wonderful. I think it would be hard to wreck these—–I used too many bananas and totally forgot to put int the egg, and they still turned out great!!! My family loves them. Can’t wait to try them again and do it the the right way!!

  8. Can i used melted then cooled butter as a substitute for the coconut oil?
    I have been on a delicious and healthy muffin kick recently and am dying to try these muffins but do not have any coconut oil.

  9. I’ve made these once and LOVED them. I’m about to make them again this morning!! Do you know about how many calories is in each one? Thanks

  10. Wonderful! I’ll definitely be making these. btw. It should be “He doesn’t want Josh or me to use them.”

    Because you’d never say, “He doesn’t want I to use them.”

  11. Are these still good the next day? I’d like to make them for my daughters snack for school this week. They’d be a cute valentine snack.

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