Strawberry Banana Muffins

Muffins are a great way to use up ripe bananas. I made these Strawberry Banana Muffins the other day because we not only had bananas to use up, we also had strawberries that needed to be used.  These Strawberry Banana Muffins came out great.  If you like banana recipes, you may also like my 5 Minute Banana Ice Cream or my Grain Free Banana Bread.

These healthy muffins are vegan and gluten free.  They went fast at our house! You can whip them up in no time at all.  You can freeze some for those days you need a quick breakfast on the go.  They freeze great!

For a visual, you can check out this video.  If you like videos, you can subscribe to my You Tube channel.

 

Strawberry Banana Muffins

Yields 12 standard sized muffins

Strawberry Banana Muffins

A healthy muffin recipe great for on the go!

5 minPrep Time

12 minCook Time

17 minTotal Time

Save RecipeSave Recipe

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In one bowl , mix all the dry ingredients.
  3. In another bowl , mix the wet ingredients.
  4. Add dry to wet and mix until combined.
  5. Spoon batter into lined muffin pans . I use silicone muffin liners . If you use paper liners, you may need to grease them to prevent sticking.
  6. Bake for 10-12 minutes or until a toothpick comes out clean.
  7. Let the muffins cool before removing them from the muffin pan.

Notes

Keep these muffins stored in the fridge. They should last a couple weeks that way. You can also freeze them for longer storage. Enjoy!!

7.6.2
1374
http://mywholefoodlife.com/2015/04/09/strawberry-banana-muffins/

strawberry banana muffins

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

40 thoughts on “Strawberry Banana Muffins

    1. Unfortunately, coconut flour is not an easy sub. It's best if you use it in recipes that specifically call for it. However, almond flour may work.
      1. I made these muffins using regular all-purpose flour as we aren't gluten free. While the flavor was out of this world, for the life of me, I could not get these to cook through properly. I had to keep sticking them back in the oven and they never really cooked through completely. What could I have been doing wrong? Could it be the difference in flour? I really want to try these again, but hesitate. TIA for your help!
  1. Hi Melissa... These are yummy however they were still undercooked after 12 minutes and they didn't rise. Had trouble finding gluten free oat flour so subbed gluten free A.P. Flour. This is my first attempt at gluten free so perhaps this is the right consistency. Thank you Lynne
    1. They don't rise much, but they should have cooked through. Maybe you used larger bananas than I did? The gluten free flour should not have made a difference. I hope you were still be able to eat them. :(
  2. Just made these - subbed 2 eggs for the apple sauce (I like eggs and had no apple sauce on hand) - they turned out awesome!! Thanks for the great recipe!!
    1. Thank you for this comment! Didn't have apple sauce on hand and didn't know how to sub ... Thank youuuuu ! Xoxoxoxo
  3. I made those muffins using amaranth flour and they are absolutely divine! I added some coconut flakes as well after having read it in the comments. Great recipe! Thank you <3
  4. Made them and they were quite tasty. However overnight the color changed to an unappetizing greenish brown. I assume it's the banana oxidizing? Your thoughts on preventing the color change.... Thanks!
  5. These were delicious! They did end up taking almost 20 mins to bake through. I used Bob's AP GF flour and added a tbsp of ground flax seed. The whole family enjoyed them. Thank you!
  6. I've said it before, but just have to say again how much you rock by having such an easy-to-print format for your blog! I hate when I try to print from other sites & recipes use up all my colored ink with ads and such. Love your recipes & how thoughtful you are about your readers <3
  7. Was wondering how you use the bananas? Puréed? Chopped up? The recipe isn't specific and I want this batch to turn out as yummy as the others! Thank you!
  8. Thank you for this recipe. I am always excited when I find dairy free, gluten free and eggless recipes. Hmm, my issue was they had to cook an extra 8 min, no problem there but they stuck like hockey pucks falling apart in the cupcake liner, when I tried to take them out? I sprayed them with coconut oil and did the recipe to a "T" Anyone have this issue? Any suggestions? I am determined to make these work :) thank you.
    1. Oh no! I am sorry you had an issue. Did you let them cool before removing from the liners? They might stick if still warm. The cooking time can vary based on the size of the bananas and strawberries.
  9. I think I originally saw this on your fb page, but took screen shots so I would remember to look back the next day and use my wilting strawberries. I didn't have oat flour so I added GF oats to my Vitamix and pulsed until it was almost four-like, but slightly coarse. I followed the rest of the recipe, halfed due to limited ingredients (made 6 muffins). They are still cooling but look awesome! My toddler aND preschooler are DF/GF right now, and I am sure they will appreciate these! This was the test batch to see if these would be good to take to my weekly play date - I think they will work perfectly!

Leave a Reply

Your email address will not be published. Required fields are marked *