Strawberry Banana Muffins

Strawberry and banana seems like a marriage made in heaven. So many popular  culinary items stem from this duo including one my favorites: the strawberry banana smoothie. And somehow smoothies remind me of summer and warm weather. And it has been warm the past week or so. And it was recently the beginning of “official” summer. And I bet you can see where my mind is heading…

Confession: I am not naturally a breakfast person. Meaning for the first 23 years of my life if it wasn’t a holiday or a weekend I did not eat breakfast…ever. As a dietitian I realize this is a poor eating practice and have since started forcing myself to take something to eat when I first get to work. (This is a practice I started once I got my “big girl” job.) And you know what? I kind of rely on breakfast now…and actually I kind of LIKE it. Who knew?!

So that brings me to the natural progression of trying to fit the flavor or strawberry banana into a portable breakfast form. I also took this opportunity to use the GORGEOUS strawberries I found at the farmer’s market this weekend. I go away for one weekend vacation and come back to the most perfectly ripe and sweet strawberries of the season…next week I plan on picking up a case of them to try some new experiments (Jam maybe?) plus plenty to freeze for the winter.


I absolutely love how these muffins look; the strawberries peek out of the golden brown muffin just inviting you to take a bite…go ahead and try them!


  • 3 large (or 4 medium) bananas, mashed with the back of a fork
  • 2 large eggs
  • 1 c. packed brown sugar
  • 1 stick (8oz) unsalted butter, melted and cooled
  • 1 tsp (or so) vanilla
  • 1 heaping tsp ground cinnamon
  • 2 c. white whole wheat flour (my new obsession)
  • 2 tsp baking powder
  • 1 c. diced strawberries

Note: White whole wheat flour is a whole grain product that provides all of the health benefits of whole grains (fiber, vitamins/minerals) with the tender texture of all-purpose flour.


I find that I can substitute white whole wheat flour for all-purpose flour cup for cup, but I cannot do this with regular whole wheat flour. It is widely available at larger grocery stores, Whole Foods, and Trader Joe’s. I haven’t used all-purpose flour in weeks!

Preheat oven to 350 degrees F. In a large bowl mix the mashed bananas, eggs, brown sugar, melted butter, vanilla extract, and cinnamon.


Next add the white whole wheat flour, baking powder, and a pinch of salt if you’d like. I usually leave the salt out. Stir until JUST combined; over-mixing your batter will lead to a tough muffin.


Finally, add the diced strawberries and gently stir to combine. Ladle into muffin tins with paper liners; I got approximately 18 muffins using 1/4c. batter in each cup.


Bake for 23-25 minutes until golden brown and a knife comes out clean when inserted into the center of the muffin. Enjoy!


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