Whole Wheat Strawberry Banana Muffins

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An easy recipe for moist banana muffins studded with juicy strawberries. You won’t miss the fat in these lightened-up breakfast treats!

 

 

My first morning on our Tahoe family vacation last week, my eyelids groggily peeled open as my alarm sang out its annoying tune right next to my ear shortly after the sun peeked out over the trees. I padded downstairs to find my parents huddled around their laptop on the smaller sofa, whispering to each other to avoid waking me. I curled up sleepily on the larger couch and eventually asked, “What hike are we going to do today?”  

 

 

As a little kid, I grew up visiting campgrounds in both Yosemite and Lake Tahoe’s Emerald Bay once a summer. We’d string up the poles to pitch our tent, swim in the nearby icy cold lakes and streams, and toast marshmallows over a crackling fire for s’mores every night.

 

But the highlights during the day were always the wide assortment of dusty mountain trails we climbed through and hiked. Although the rest of our family stopped camping each summer sometime while I was in high school, my dad continued with his buddies, and because they now backpack twice a year, he knows most of the day-trip trails and always comes 200% prepared.

 

 

While I rubbed the sleep out of my eyes, he and Mom decided on the Five Lakes Trail. It left out of Alpine Meadows, fairly close to the ski lifts, so after a brief breakfast and short drive over, we slathered on sunscreen, slid on sunglasses, and started the 1000-foot climb up the hot dusty rocks.

 

We spotted the first lake barely an hour after locking the car, despite multiple shady water breaks. With the mosquitoes out in full force, we spritzed on plenty of bug spray before continuing, pushing our way through barely marked “trails” in the underbrush to pass by the second lake.

 

We stopped for a few minutes at the third, awed by the breathtaking view, then snapped a few pictures at the fourth before finally resting at the fifth lake. Dad pulled out bags of peanuts and honey mustard pretzels to snack on while Mom recalled last summer, when she and Dad hiked the same trail but got hopelessly lost somewhere after the first lake (which is why Dad bought a new GPS this year!).

 

 

Eventually, we rallied and started back down the steep mountainside, reaching the bottom less than three hours after we began, with our shoes and the backs of our legs covered in a thick layer of dirt. We drove home to shower, and Mom offered to pop over to the grocery store for deli meat to throw together our own healthy sandwiches at the cabin.

 

She returned with multiple bags, and we unpacked whole grain bread, pickles, pepperoncinis, spinach, and Dijon mustard, along with the sliced ham and turkey. Out of the last bag, Mom pulled out a huge carton of fresh strawberries, mentioning, “They looked too good!” So we all grabbed six or eight of the oversized berries to eat alongside our sandwiches.

 

 

As the freshest, sweetest, and juiciest I’ve tasted yet this summer, I snuck just as many to snack on while I drove home a few hours later!

 

When I eased off the freeway, I stopped by the grocery store before heading back to my house. I needed to pick up my own strawberries—I was still hungry for more after how perfect those tasted! After powering through over half of the carton, I decided to bake something with the rest…

 

 

…so I created these Whole Wheat Strawberry Banana Muffins! Practically bursting with the sweet taste of summer, these skinny breakfast treats are moist and flavorful—nothing like the normal bland cardboard taste you’d expect from whole wheat baked goods. Plus they come together in mere minutes, so you can easily have a healthy breakfast on the table by the time everyone else in the house rolls out of bed!

 

Like many of my other muffin recipes, this one is really straightforward and made with only wholesome, clean-eating ingredients. That’s right: they contain NO butter, refined flour or refined sugar!

 

 

With only a tablespoon of coconut oil, most of the tenderness comes from mashed banana and Greek yogurt. Greek yogurt is my favorite ingredient in healthier baking; it adds all of the moisture of oil while keeping the fat and calories low. Plus it sneaks in a little extra protein boost too!

 

Try to choose the ripest, spottiest banana you can find. The darker the skin, the more natural sweetness in the fruit. I only added 2 tablespoons of honey to the muffin batter. Between the mashed banana and juicy diced strawberries, they were already plenty sweet!

 

 

As soon as the timer buzzed, I nearly burned my fingertips breaking into one hot out of the oven. Moist and tender, with the bright taste of summer, it took lots of willpower not to devour three more!

 

If you and your loved ones manage to leave a few on the cooling racks, pop them in a zip-topped bag and store them in the fridge. They taste just as satisfying chilled, but you can also stick them in the microwave for a few seconds to warm them back up. Or try what my mom always does: slice one in half, lay a small pat of butter on each side, and put the halves in the toaster oven until the butter melts and seeps into the cracks.

 

Pure sweet and buttery bliss!

 

 

So take advantage of summer’s sweet berries and bake these Whole Wheat Strawberry Banana Muffins! They’re the perfect lazy weekend breakfast or healthy mid-morning office snack. Yes, skip those bakery muffins in the break room—you won’t miss the fat or calories in these healthier ones!

 

 

If you liked this recipe, then be sure to follow my Healthy Baking board on Pinterest!

 

Whole Wheat Strawberry Banana Muffins

Yield: 8 muffins

Serving Size: 1 muffin

Whole Wheat Strawberry Banana Muffins

These healthy muffins taste like summer! The sweet banana and strawberries flavors pair perfectly, and the Greek yogurt keeps the muffins fabulously moist. Store any leftovers in a zip-topped bag in the refrigerator for up to 6 days. To reheat, place on in the microwave for 13-17 seconds.

1 ¼ c whole wheat flour (measured correctly)
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp coconut oil or butter, melted and cooled
1 large egg
2 tsp vanilla extract
½ c mashed banana (about 1 medium)
2 tbsp honey
¼ c plain nonfat Greek yogurt
¾ c strawberries, diced (about 10-11)

  1. Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
  3. Divide the batter between the prepared muffin cups. Baked at 325°F for 22-24 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.

Note: Fresh or frozen strawberries will both work. If using frozen, let them thaw for only a few minutes on the countertop—just until it’s easy to slice through them to dice. Also, add an extra 2 minutes to the bake time for frozen strawberries (about 24-26 minutes).

© Amys Healthy Baking. Recipe and all images protected. Please obtain my written permission before using images. If republishing this recipe, please rewrite it in your own words or link back to this post.
http://amyshealthybaking.com/blog/2014/07/21/whole-wheat-strawberry-banana-muffins/

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Comments

  1. Kyla @ Two Cups Cacao says on July 22, 2014 at 2:57 am

    These look so delicious! I know what those super sweet strawberries are like; every once in a while, my local grocery store will stock up with big, red, juicy strawberries that taste incredible. Can’t wait to try this, your description makes them sound awesome. Thanks for the recipe!!! (:

    • Amy says on July 22, 2014 at 9:03 am

      Thanks Kyla! I wish I had your grocery store. My local one has been falling behind on the strawberry-stocking-up job! We normally get a mix of under-ripe and so ripe they’re almost oozing ones in the same carton, so it was a really pleasant surprise to find those perfect ones on vacation. Definitely not taking advantage of those! ;)

  2. Julie @ Julie's Eats & Treats says on July 22, 2014 at 12:23 pm

    Oh what a hike! Sounds lovely especially when you end it with fresh strawberries! These muffins look fantastic. Amazing pics!

    • Amy says on July 22, 2014 at 1:10 pm

      Thanks Julie! I hadn’t been on a real hike in over a year. I forgot how fun and rejuvenating they are, and when you add all those mountains, it definitely counts as good exercise! ;)

  3. Julia says on July 22, 2014 at 8:03 pm

    Sounds like you made the most of your time in Tahoe! These muffins sound great. And now I’m craving strawberries. We have a stand that is down the street from our house and they have the BEST strawberries in town! I think I’ll have to get some now :)

    • Amy says on July 22, 2014 at 10:40 pm

      A strawberry stand that’s just down the street from you?? That sounds incredible! I must admit I’m slightly jealous. ;)

  4. Dorothy @ Crazy for crust says on July 27, 2014 at 5:25 pm

    I’m totally hitting you up the next time we go to Tahoe. We always end up at the “known” places because we have no clue and don’t want to risk something unknown with the kid. :) Love these muffins too!

    • Amy says on July 27, 2014 at 9:01 pm

      Thank you Dorothy! I’m not sure if she’d enjoy anything on the dinner menu (slightly fancier seafood and steak-ish dishes), but I’m almost positive you’d all love the dessert! And I’ll take Mel’s share, same offer as always. ;)

  5. Ashley Urke | Domestic Fashionista says on July 28, 2014 at 2:06 pm

    Amy these look delicious! And reading about your camping reminded me we never talked about where you went in Lake Tahoe! You will have to fill me in on where you like to go! Still slowly nibbling on the cookies you brought us! You are am amazing baker!

    • Amy says on July 28, 2014 at 11:00 pm

      Aww thank you Ashley! I’m really happy you enjoyed the cookies. You deserved them after being an amazing roomie!! :) And I suppose that we’ll just have to get together again so I can tell you about Tahoe. Oh darn! ;)

  6. Jocelyn@Brucrewlife says on July 29, 2014 at 8:00 pm

    Mmmm, these look great! I wish I had some for breakfast in the morning! :)

    • Amy says on July 29, 2014 at 10:19 pm

      Thanks Jocelyn! :)

  7. Shabnam says on August 7, 2014 at 1:31 pm

    Very nice recipe…the muffins came out really tasty.

    Impressed by the list of healthy ingredients used.

    Thank you.

    • Amy says on August 7, 2014 at 3:28 pm

      I’m so happy you enjoyed them! :)

      • Bec says on September 8, 2014 at 6:37 am

        Hi Amy,

        These muffins look delish! Only thing is, call me crazy, I don’t like strawberries. Do you think sub them with blueberries would be fine, still 3/4 cup??

        • Amy says on September 8, 2014 at 7:42 am

          Of course! Just substitute the same amount of blueberries, and you’ll be fine. I hope you enjoy the muffins Bec! :)

          • Bec says on September 10, 2014 at 10:36 pm

            Will do! :)

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