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strawberry banana muffins made with whole wheat flour

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.