Strawberry Banana Muffins Recipe | Happy Healthy Eating

These maple syrup strawberry banana muffin The perfect way to add fresh fruit to your breakfast. They're super fluffy and a great excuse to have dessert first thing in the morning.

Why This Strawberry Banana Muffins Recipe Works

Even those who don’t get up early can’t stay away from these fuzzy strawberries banana Breakfast muffins.

• No processed sugar. Sweet banana and maple syrup are the only sweeteners used in these easy muffins.
• Desserts for breakfast. Who doesn’t like freshly baked banana Waffles with juicy strawberries?
• Very suitable for carrying on the go. Grab them for a quick bite on your way out in the morning.
• Suitable for freezing. They're perfect for busy weeks when you don't want to worry about cooking in the morning.

what do you need

Creamy banana puree, smoked maple syrup and a hint of vanilla without any added sugar. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.

• banana – Use up any browned bananas you have on hand.
• Egg – Liquid eggs can do this.
• Maple sugar- Agave nectar and raw honey are great alternatives.
• coconut oil – Feel free to use corn oil, canola oil, or vegetable oil instead.
• Vanilla extract – Use clear or pure extract (brown).
• Cinnamon – Nutmeg powder also works.
• All Purpose Flour – Avoid using cake flour as it will make the muffins too fluffy and crumbly.
• baking soda – Sieve if there are lumps.
• Salt – Kosher salt is best.
• strawberry – Either fresh or frozen (thawed and drained) will work.

How to Make Strawberry Banana Muffins

It's as easy as making boxed waffles, but with real, fresh, wholesome ingredients. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat oven to 350F. Line muffin tins with cupcake liners. Set it aside. You can also grease the jars with butter or cooking spray if you prefer.

• Mix wet ingredients. Place mashed bananas, maple syrup, eggs, coconut oil, and vanilla extract in a large bowl and stir until smooth. Make sure there are no yolk or white streaks in the mixture.
• Stir in dry ingredients. Using a spatula, gently fold in flour, cinnamon, salt, and baking soda until just combined. Add the strawberries and mix gently without crushing them.

• Padded. Pour batter into each lining until 3/4 seconds full. Do not add more as the muffins will overflow in the oven.
• Bake them. Place the muffins in the oven and bake 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, then carefully transfer them to a cooling rack. Serve and enjoy!

Tips and variations

These golden, fruity muffins come in a variety that will make your kitchen smell like a bakery every week.

• Use add-ons. Stir 1/2 cup chopped pecans, almonds, shredded coconut, or dried cranberries into the dry ingredients for more flavor and texture.
• Drain. If you're using frozen strawberries, you'll want to make sure they are completely thawed and drained. I also like to pat them dry with a clean kitchen towel. The excess moisture released from the batter will affect the baking time and texture of the muffins.
• Add drizzle. After removing from the oven, drizzle the muffins with almond butter, peanut butter, chocolate syrup, or a simple vanilla glaze for a sweet touch.
• Make them chocolatey. Add 1-2 tablespoons of unsweetened cocoa powder to the dry ingredients for a dessert-like breakfast.
• Add berries. Blend 1/4 cup fresh blueberries, raspberries, or blackberries into the batter for a berry variation of this recipe.
• Bring some superfoods. Mix 1 tablespoon chia seeds and 1 tablespoon flaxseed into the batter to make superfood muffins.
• Make mini loaves. Pour the batter into the greased mini loaf pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Stay in the middle. Never bake muffins on the bottom oven rack. Doing this will burn the bottom of the muffin, leaving the center raw. Always bake on the middle rack.

Store correctly

Always allow baked goods to cool completely before storing.

• refrigerator: Store them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and peppers. Leave it on the counter for 10-15 minutes before serving.
• refrigerator: Wrap each muffin twice in plastic wrap. Transfer them to freezer-friendly bags. Freeze for up to 3 months. Thaw them in the refrigerator overnight. Let them come to room temperature before serving.

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