I personally would never skip breakfast, and I always make sure to prep something healthy for those busy mornings.
One of my favorite things to make for breakfasts (and snacks) is healthier, whole grain muffins. I’m a firm believer that muffins don’t need tons of oil, butter and sugar to taste good.
These Healthier Strawberry Banana Muffins are living proof!
This recipe was adapted from my Perfect One Bowl Banana Nut Bread recipe, which is my go-to banana bread. It’s got a light, fluffy texture and you’d never know it was whole grain!
I originally published this recipe back in 2013 and decided it was time to update the photos and modify the recipe.
The old recipe had more ingredients than necessary, and it’s all about keeping things simple when it comes to meal prep right?
The old recipe included a combination of Greek yogurt and skim milk, but when I was testing my banana bread recipe I realized that the texture was lighter and fluffier without the Greek yogurt.
INGREDIENTS:
- 1¾ cups whole wheat white flour (or you can use 1 cup all purpose with ¾ cup whole wheat flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs, lightly beaten
- ¾ cup coconut sugar (you may substitute this with granulated or brown sugar)
- ⅓ cup canola oil
- ¾ cup skim milk (or your choice of non-dairy)
- 1 teaspoon pure vanilla extract
- 3 large bananas, mashed (about 1 cup)
- 1 cup chopped fresh strawberries
DIRECTIONS:
- Preheat the oven to 400 degrees. Line the muffin cups of (2) standard muffin pans with (16) paper liners, (12) in one pan and (4) in the other.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute). Whisk in the canola oil, milk, vanilla and banana.
- Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries.
- Using an ice cream scoop, evenly scoop the batter into the prepared liners. Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently.
- Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely.
- Serve and enjoy!
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