Ingredients
Dry Ingredients:
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 2 ripe bananas, mashed
- 2 eggs
- ¼ cup melted coconut oil (or unsalted butter)
- 1 teaspoon vanilla extract
- ½ cup milk (or dairy-free alternative)
- ½ cup fresh strawberries, chopped
Optional Add-ins:
- ¼ cup chopped nuts (almonds, walnuts, or pecans)
- ¼ cup dark chocolate chips (for extra indulgence)
- 1 tablespoon chia seeds or flaxseeds (for fiber)
Instructions
Step-by-Step Instructions
1. Prepare the Batter
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mash the bananas until smooth.
- Add eggs, melted coconut oil, vanilla, and milk to the mashed bananas and mix well.
- Gently fold the dry ingredients into the wet ingredients until combined.
- Stir in the chopped strawberries (and any optional add-ins).
2. Bake the Muffins
- Scoop the batter evenly into 12 muffin liners.
- Top with extra strawberry slices or banana rounds for a decorative touch.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
3. Serve & Enjoy
- Enjoy warm with a spread of almond butter, honey, or Greek yogurt.
- These muffins are great for meal prep and stay fresh for days!
Notes
How to Store & Freeze
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months and thaw before eating.
- Reheat: Warm in the microwave for 15-20 seconds for a fresh-out-of-the-oven taste.