A wholesome breakfast, these Banana Strawberry Wheat Muffins are packed with good-for-you ingredients. Perfect for an on-the-go breakfast, Sunday brunch, or even as a decadent dessert!
How do you celebrate berry season?
Berry season is one of my favorite fruit seasons. What better way to savor nature’s bounty than by baking up a batch of these delicious Banana Strawberry Wheat Muffins. One of the greatest things about muffins has to be that they are pretty much cupcakes without frosting. It is completely acceptable to eat these whole wheat muffins for breakfast since that is what they were made for! Another thing I love about them is that they are portable and are a convenient on-the-go breakfast for all of us busy bodies.
These banana strawberry whole wheat muffins are made with whole wheat flour, yogurt, coconut oil, almond milk, and a touch of brown sugar. We usually have almond milk in the fridge to make smoothies with, but you can also use coconut milk, other nut milk, or even regular milk. These muffins are packed with good-for-you ingredients and taste like the real deal. You don’t have to settle for those other healthy but spongy muffins. These muffins are really moist and soft thanks to the banana purée and yogurt. The crunchy oat streusel topping adds another layer of texture.
Whole wheat muffins for breakfast, anyone?
Breakfast is the most important meal of the day. But for most of us, our mornings are so busy that eating might not be first on the list. A batch of these banana strawberry whole wheat muffins makes twelve, so you and your family can all grab one on the way out the door. You can also pack them as an afternoon snack in your lunch box for that extra energy boost when you need it.
I know you will enjoy these delicious banana strawberry whole wheat muffins. My husband brought them to work and reported back that they disappeared before he even got to try one. If you’re hungry for more healthier on-the-go breakfast ideas, check out these Raspberry White Chocolate Chip Muffins, also made with whole wheat flour, and these delicious Apple Pie Oatmeal Bars. Happy baking!
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup packed light brown sugar
- 1 ripe banana - mashed or puréed
- 1 large egg
- 3/4 cup plain yogurt
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 tsp pure vanilla extract
- 1 cup fresh strawberry - diced
- 1/4 cup oat
- 2 tbsp whole wheat flour
- 2 tbsp granulated sugar
- 2 tbsp coconut oil
- Combine the sugar, oat, and flour in a small bowl, mix thoroughly with a whisk.
- Drizzle the melted coconut oil over the dry mixture, and mix with a fork until thoroughly combined.
- Cover and refrigerate until ready to use.
- Preheat oven to 350°F.
- Line 12 cavities of a regular size muffin pan with paper liners.
- In a medium bowl, add whole wheat flour, baking soda, baking powder, salt, brown sugar, and mix thoroughly with a whisk.
- Purée or mash the banana and add it to another medium bowl along with egg, yogurt, coconut oil, and vanilla extract. Mix vigorously with a whisk until smooth.
- Toss the diced strawberries in the whole wheat flour mixture and add this to the liquid mixture and fold with a spatula until just combined.
- Divide batter equally into the previously prepared muffin pan using a large ice cream scoop.
- Top the batter with the streusel.
- Bake for 20 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack for 5-10 minutes.
- Remove muffins from the pan and place them on the wire rack to cool completely.
Home Chef Tips: The streusel can become solid when kept in the fridge for too long, just break it up with your hand or a butter knife and use as normal. Use a potato masher to mash banana or use a food processor or blender to purée.
We hope you love these Banana Strawberry Whole Wheat Muffins from SoFabFood Home Chef, Trang from Wild Wild Whisk, as much as we do. If you enjoyed this simple recipe, be sure to visit our Breakfast Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!