Naturally Sweetened + Kid-Friendly!Looking for the perfect breakfast or snack that’s naturally sweet, made with real fruit, and easy to whip up? These Healthy Strawberry Banana Muffins are moist, fluffy, and bursting with juicy strawberries and ripe banana flavor. They're refined sugar-free, made with wholesome ingredients, and perfect for both kids and adults alike. The secret to these muffins is using dehydrated/freeze-dried strawberries! They don't get mushy or soggy liek fresh strawberries, they absorb just enough moisture from the batter - trust me!Why You’ll Love These Strawberry Banana Muffins ✅ Naturally sweetened—no refined sugar ✅ Great for breakfast, snacks, or lunchboxes ✅ Freezer-friendly + meal prep approved ✅ One bowl = easy cleanup!Storage + FreezingStore: In an airtight container at room temp for up to 3 days or refrigerate for 5–6 days.Freeze: Wrap individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven.Frequently Asked QuestionsCan I make these muffins gluten-free? Yes! Substitute with a 1:1 gluten-free baking flour.Can I make these muffins vegan? Yes. Replace eggs with flax eggs and use vegan yogurt. More Healthy Muffin Recipes to Try:Healthy Banana Oat MuffinsCarrot Coffee Cake MuffinsEasy Zucchini MuffinsPin This Recipe for Later!📌 Save this Healthy Strawberry Banana Muffins recipe for easy breakfasts, after-school snacks, and healthy lunchbox treats.Final Thoughts:These Healthy Strawberry Banana Muffins are light, flavorful, and the perfect way to use up ripe bananas and seasonal strawberries. Whether you’re meal prepping for the week or looking for a healthier treat the whole family will love, this muffin recipe is a keeper!Try them once—and you’ll want to keep a batch in the freezer at all times! 🍓🍌
Ingredients
- 1 ¾ cups all purpose flour
- ⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 ripe bananas mashed
- 2 large eggs at room temperature
- ⅓ cup avocado oil
- ¼ cup pure maple syrup
- 2 tablespoons strawberry jam
- 1 cup plain full fat Greek yogurt
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup broken dehydrated strawberries
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners or grease your muffin tin with butter or cooking spray.
- In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Whisk to combine.
- In a medium mixing bowl, whisk together the mashed bananas, eggs, oil, maple syrup, jam, yogurt, vanilla and almond extract.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter.
- Divide the batter evenly between the 12 muffin cups a bit more than ¾ of the way–they will be full!
- Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats.
- Bake the muffins for 18 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
Nutrition
Serving: 1muffinCalories: 288kcalCarbohydrates: 48gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 28mgSodium: 197mgPotassium: 428mgFiber: 4gSugar: 22gVitamin A: 53IUVitamin C: 243mgCalcium: 62mgIron: 6mg
Tried this recipe?Let us know how it was!
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