They make a perfect breakfast, snack, or lunchbox addition, and since they contain no refined sugar, they’re kid-friendly, guilt-free, and incredibly delicious.
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.
