Whole Wheat Strawberry Banana Muffins

Start your morning off right with these wholesome and delicious Whole Wheat Strawberry Banana Muffins! Made with nutrient-rich whole wheat flour and naturally sweetened with ripe bananas and honey, these muffins are a perfect balance of health and indulgence. Bursting with juicy, fresh strawberries and warm cinnamon undertones, they deliver incredible flavor and a moist, tender texture thanks to creamy Greek yogurt. Quick and easy to prepare in just 35 minutes, these muffins make an ideal grab-and-go breakfast, snack, or even a light dessert. Plus, they’re kid-approved and can be stored for days, ensuring a healthy treat is always within reach. Whether you’re looking for a guilt-free baked good or simply love the combination of strawberries and bananas, this recipe is sure to become a favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups whole wheat flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons cinnamon
• 0.5 teaspoons salt
• 2 medium ripe bananas (mashed)
• 1 cup strawberries (diced)
• 1 large egg
• 0.5 cups honey
• 0.5 cups plain Greek yogurt
• 1 teaspoons vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.

Step 3

In a separate mixing bowl, mash the ripe bananas until smooth. Add the egg, honey, Greek yogurt, and vanilla extract. Whisk until completely blended.

Step 4

Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Do not overmix—the batter should be slightly lumpy.

Step 5

Gently fold in the diced strawberries until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(885.1g)

Amount per serving	% Daily Value*
Calories	1447.7

Total Fat 14.5g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 231.8mg	0%
Sodium 2877.1mg	0%
Total Carbohydrate 306.5g	0%
Dietary Fiber 32.5g	0%
Total Sugars 139.8g
Protein 47.1g	0%

Vitamin D 53.8IU	0%
Calcium 296.5mg	0%
Iron 9.8mg	0%
Potassium 2128.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.4%

Protein: 12.2%

Carbs: 79.4%