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Strawberry Banana Muffins

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Strawberry Banana Muffins

Kim
The Cook
16 Servings
9 Ingredients
21 Comments

Flavored with fresh strawberries, ripe bananas, and a smattering of golden honey these whole wheat Strawberry Banana Muffins capture a little of Spring’s sweetness in every bite.

Read More
16 Servings
9 Ingredients
21 Comments

Ingredients

  • 1 cup peel and mash Banana
  • ½ cups Applesauce
  • 4 tablespoons melt Butter
  • ½ cups Honey
  • 1 teaspoon Vanilla Extract
  • 2 cups Flour, Whole Wheat
  • 1 ½ teaspoons Baking Soda
  • 1 tablespoon Cinnamon
  • 1 cup slice Strawberries

Containers

Supplies

  • Labels
  • Cooking Sprays
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk mashed bananas in applesauce, butter, honey, and vanilla.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk mashed bananas in applesauce, butter, honey, and vanilla.
  2. In another bowl, whisk together flour, baking soda, and cinnamon.
  3. Stir dry ingredients into the wet ingredients until just incorporated.
  4. Gently fold in strawberries.
  5. Grease muffin tins and fill each 3/4 full.
  6. Bake at 350 degrees for 20 minutes or until toothpick inserted in the center comes out dry.

Nutrition Facts

Servings Per Recipe
16 Servings
Serving Size
1 muffin
Amount Per Serving
Calories
143
Total Fat
3g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
8mg
Sodium
117mg
Total Carbohydrates
28g
Fiber
3g
Sugar
12g
Protein
3g
WW Freestyle
5

Categories

shellfish-free, fish-free, soy-free, vegetarian, kid-friendly, nut-free, spring, summer, winter, fall, real-food, egg-free

Categories

shellfish-free, fish-free, soy-free, vegetarian, kid-friendly, nut-free, spring, summer, winter, fall, real-food, egg-free

21 Comments

Join the discussion

  1. These look awesome! I can’t wait to try these. Muffins are so great, because you can bake them up fresh on a morning when you have a bit of extra time, and then freeze the leftovers for the mornings when you don’t. 🙂 Down here in the Houston suburbs, we have been seeing strawberries at our farmer’s market for over a month, now, and they taste SO much better than anything we get in the stores! 😀

    Reply

  2. Your Strawberry Banana Muffins look awesome, we would just love them. Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  4. Oh my gosh, these sound fantastic. Just my cup of tea! Definitely adding these to my recipes to try soon file. Thanks for sharing. Jana

    Reply

  5. These are amazing! My picky 4 year old who survives on PB&J devoured two for an afternoon snack and my 18 month old packed away his 1.5 as well (except he objected to the bigger pieces of sliced strawberries so I’ll probably chop them next time … Which might be tomorrow at the rate of consumption)! These are wholesome and delicious — a new favorite at our house for sure!

    Reply

  6. This are absolutely WONDERFUL! So delicious and moist. I will definitely be making more of these with my leftover or abundant fruit.
    Thank you so much for a wonderful recipe.

    Reply

    1. I think so, but I would wait to add the strawberries right before you bake them so they don’t get gross. Let us know how it works!

      Reply

    2. I made all of these at once, but to warm them up, we just pop them in the microwave for 15-20 seconds. They taste like they just came out of the oven!

      Reply

  11. We loved this recipe. Made it today. I added 2 cups of flax meal and some nutmeg. I look forward to breakfast tomorrow!
    Does anyone have a calorie count for these?? I’m trying to keep my tally for the day down.

    Reply

        1. Sorry, hit the enter button. My recipe made 30 muffins with a 1/3 Cup scoop of batter. Cal 207, Fat 7.7, Chol. 8 mg, Sodium 152 mg, Carb. 32.5, Fiber 4.4, Sugar 13.7, Protein 4. Next time I may cut a small amount of honey out for sugar sake. At least it’s the good sugar.