My healthy strawberry banana muffins are made with whole wheat flour, sour cream, fresh strawberries, and bananas. They come together in one bowl with minimal effort, and both adults and children ADORE them.
Healthy Strawberry Banana Muffins
I love the fact that these muffins are not overly sweet, with rich and delightfully yummy flavor. It also has a soft, tender, and moist texture made by the mashed banana mixed with the batter.
I use whole wheat flour, which is known as the healthiest type of flour. The whole wheat flour blends with the fruity goodness of strawberries and bananas, giving the muffins a darker color and a richer flavor than regular wheat flour.
So, if you have uneaten and ripe bananas and some strawberries in the fridge, bring them out and make this recipe!
What You’ll Need
Whole Wheat Flour: I love to use whole wheat flour in baking; the muffins turned out soft and fluffy.
Strawberries: I like to choose strawberries that are in season and at peak for this recipe so that the muffin will have a fruity and sweet taste.
Banana: I use ripe bananas so they are sweet and easy to mash. The mashed banana adds a moist texture to the muffin.
Eggs: I use just 2 large eggs.
Sour Cream: Adding sour cream to the muffin will make the muffin moister and richer.
Vegetable Oil: I use vegetable oil in this recipe. Thus, the muffins will become tender and fluffy in texture.
Brown Sugar: I used lightly packed brown sugar to add sweetness and moister to the muffins.
Vanilla Extract: To flavor.
Baking Soda: Baking soda helps in leavening the muffins since it helps the batter rise. Also, it helps the texture of the muffin to be light when baked.
Cinnamon: It adds spice, sweetness, and woody flavor to the muffins.
How to Make Whole Wheat Strawberry Banana Muffins?
Before starting, Preheat the oven to 180C / 350F and line the 12 cups muffin pan with paper liners.
One: In a large bowl, whisk together the eggs, brown sugar and vanilla extract until combined.
Two: Add in the oil and sour cream, whisk.
Three: Stir in flour, cinnamon, baking powder and baking soda.
Four: Fold in the chopped strawberries and mashed bananas.
Five: Scoop the batter into the muffin cups, bake for 25-30 minutes or until fully baked.
Pro Tip: To make sure that the muffins are already cooked, insert a toothpick in the center of one of the muffins. The inserted toothpick will come out clean when the muffins are completely baked.
Six: Let the strawberry banana muffins cool down for 10-20 minutes, then take them out of the muffin pan and serve.
Pro Tip: Let the muffins cool down before you serve them to let the flavors settle in.
Some Variations
- Use Greek yogurt instead of sour cream if it is not available.
- If you prefer a chocolatey flavor, mix ½ cup of chocolate chips into the batter.
- Feel free to add chopped nuts of your choice for adding some crunchiness to these muffins.
Serving Suggestions
Personally, these whole wheat strawberry banana muffins are good partners for my Caramel Latte in the morning.
At midday, include whole wheat strawberry banana muffins into your snack menu and pair them with Strawberry Milk Tea (Boba) or Korean Strawberry Milk. Kids and adults will surely love them!
Recipe FAQs
Find the ripest banana you can ever find, those which already have dark spots and are almost bruised since they have a sweeter and stronger banana flavor than your plain ole yellow bananas. This level of ripeness could also add to the moist texture of the muffins. Use a fork to mash them.
You may use fresh or frozen strawberries, depending on which is available. Nothing changes if you use either of them.
In the initial days, you may store them at room temperature, in a bag or container, for 1-2 days. However, if you want to keep them longer than 2 days, refrigerate them already and just reheat them when you plan to serve them again.
Easy Muffin Recipes
- Easy Banana Nutella Muffins
- Mango Muffins
- Lemon Drizzle Muffins
- Fudgy Double Chocolate Muffins
- Healthy Raspberry Muffins
- Moist Lemon Blueberry Muffins
- Easy Banana Muffins With Chocolate Chips
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Healthy Strawberry Banana Muffins
Equipment
- Muffin tin
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 2 cups whole wheat flour
- 1 cup strawberries , chopped
- 1 cup banana , roughly mashed
- 2 eggs
- ½ cup sour cream
- ¼ cup vegetable oil
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180C / 350F and line the 12 cups muffin pan with paper liners.
- In a large bowl, whisk together the eggs, brown sugar and vanilla until combined.2 eggs, ¾ cup brown sugar, 1 teaspoon vanilla extract
- Add in the oil and sour cream, whisk.½ cup sour cream, ¼ cup vegetable oil
- Stir in flour, cinnamon, baking powder and baking soda.2 cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon salt, 2 teaspoon ground cinnamon
- Fold in the chopped strawberries and mashed bananas.1 cup strawberries, 1 cup banana
- Scoop the batter into the muffin cups, bake for 25-30 minutes or until fully baked.
- Let the strawberry banana muffins cool down for 10-20 minutes, then take them out of the muffin pan and serve.
Notes
- To make sure that the muffins are already cooked, insert a toothpick in the center of one of the muffins. The inserted toothpick will come out clean when the muffins are completely baked.
- Let the muffins cool down before you serve them to let the flavors settle in.
Cristina says
I never made muffins using whole wheat. However, I will try this recipe anyway.
carol says
Delicious! My husband likes them for breakfast with a cup of milk.
Lilly says
I made these muffins using banana and peach instead of strawberry, and they turned out so good.
Hannah says
Healthy and delicious, I reduced the sugar to 1/2 cup only.