Strawberry Banana Bread Muffins

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These strawberry banana muffins are so moist, delicious, and easy to make! Plus, they offer wholesome nutrients, including vitamin C-rich strawberries! Recipe by RD Whitney E. 

Strawberry Banana Bread Muffins

Strawberry Banana Bread Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Yield: 12 Muffins
Calories: 165kcal

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  • 2 Tbsp ground flaxseed
  • ¼ cup warm water
  • 1 ¾ cup whole wheat pastry flour
  • ¼ cup rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • cup oil coconut, olive or avocado
  • ½ cup maple syrup
  • 1 medium banana mashed
  • 1 Tbsp vanilla
  • 2 tsp white vinegar
  • 2 cups California strawberries diced


  • Preheat the oven to 350°F.
  • Lightly oil a muffin tin.
  • In a small bowl, combine flaxseed and water and mix well. Set aside to thicken.
  • In a large mixing bowl, combine whole wheat pastry flour, rolled oats, baking powder, baking soda, and salt. Mix, then set aside.
  • Add oil, maple syrup, mashed banana, vanilla, and vinegar to the bowl with the flaxseed mixture and mix well.
  • Combine wet ingredients with dry ingredients, mixing until well incorporated.
  • Fold in the diced strawberries.
  • Fill the muffin tin with the batter and bake for 20 minutes, until edges are lightly browned and a toothpick comes out dry.
  • Allow muffins to cool for 5 minutes before removing from pan.


Nutrition calculated using olive oil.


Serving: 1  Muffin | Calories: 165kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 241mg | Fiber: 3g | Sugar: 11g | Vitamin C: 17mg

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