Strawberry Banana Muffins

March 11, 2022

Vegan Strawberry Banana Muffins are moist, yet crumbly, with juicy strawberries in every bite! Plus, these muffins are made without eggs, with a little boost of nutrients, thanks to the white whole wheat flour. They’re a must make every spring!

Nut Free, Soy Free, Dairy Free, Egg Free

Spring is around the corner, and strawberries are already in abundance at the grocery store, which only means one thing… we can’t eat enough of ‘em!

One day I noticed a pint of strawberries on their way out, but didn’t want to let them go to waste. Usually my go-to for fruit that’s too bruised or about to spoil would be to throw them into a baked oatmeal, but I just wasn’t in the mood. Instead, I made muffins since my son had been talking about muffins nonstop (probably because we’ve been reading If You Give a Moose a Muffin a lot!).

After testing and retesting this recipe, these Vegan Strawberry Banana Muffins came out perfectly!

They’re…

Moist, but still crumbly
The perfect size
Low in sugar
Made with just 7 ingredients
Made in one bowl
Easy to make with kids
Full of nutrients (see below for details!)

My favorite part about making muffins is that they can usually be prepared in just one bowl. Plus, when you use muffin liners, there’s minimal clean up. Being a new mom of two, minimal clean up sings to me!

Ingredients You’ll Need to Make Strawberry Banana Muffins

You’ll only need 7 ingredients to make these vegan muffins, including:

Bananas (about 1 cup mashed)
Coconut oil
Coconut sugar or brown sugar
Vanilla extract
White whole wheat flour
Baking soda
Salt
Strawberries

Bananas and strawberries add natural sweetness to this recipe, so you only need ⅓ cup of added sugar for the entire batch. That equates to less than ~1 ½ teaspoons of added sugar per muffin. The best part is that these don’t taste like “health muffins.” They’re just delicious strawberry banana muffins that are low in sugar too. You can use coconut sugar, for a less refined sugar, or traditional brown sugar. Either works and tastes delicious.

These muffins also contain more fiber than your average muffin thanks to white whole wheat flour. Traditional whole wheat flour can be dense. White whole wheat flour leaves your baked goods fluffy and delicious, with the perfect crumb!

Baking soda is the leavener of choice. Measure accurately!

You can use fresh or frozen strawberries in this recipe. If using frozen strawberries, be sure to thaw them completely and drain the excess liquid that accumulates.

How to Make Strawberry Banana Muffins

This recipe couldn’t be easier to make in just one bowl!

First, combine the wet ingredients, including bananas, coconut oil, coconut sugar, and vanilla extract. Be sure to mash the bananas well and always measure! Bananas are always different sizes, so it’s hard to say exactly how many you’ll need. You should add 1 cup of mashed banana to the bowl.

Next, mix in the flour, baking soda, and salt. It’s important not to overmix. When you overmix your muffin batter you’ll get tough and even gummy muffins.

Then you’ll fold in the chopped strawberries. I used fresh strawberries, but you can use frozen and thawed strawberries as well. If you use frozen strawberries, however, be sure to drain the excess liquid after thawing. Adding more liquid will lead to dense and heavy muffins – not what we’re going for.

Last, using an ice cream scoop, scoop the muffin batter into a prepared and lined muffin tin. A traditional ice cream scooper scoops the perfect amount of batter into each muffin cup. You can use paper liners or silicone muffin liners (like these) – they both work beautifully. You can also spray your muffin tin with nonstick spray and they’ll come right out as well.

Bake and then let them fully cool before frosting and enjoying!

Optional Strawberry Glaze

If you’re feeling fancy (which apparently I was when I made these), you can add a strawberry glaze on top to further enhance the strawberry flavor.

You’ll need:

Powdered sugar
Milk (or you can even use water)
Freeze dried strawberries

To make the strawberry glaze, combine 1 cup powdered sugar and 1-2 tablespoons of liquid (milk or water). Mix together until a glaze-like consistency forms. Then crush or pulverize your freeze-dried strawberries and add for color. You can add as many or as little as you’d like to get the pink or red color you desire. I used about 3 tablespoons of sliced freeze-dried strawberries.

Kitchen Tools You’ll Need to Make Strawberry Banana Muffins

You don’t need much to make these muffins happen. You’ll need…

One large mixing bowl
1 muffin tin (I use this silicone muffin tin and love it!)
Muffin tin liners (paper or silicone)
Sturdy spoon
Ice cream scoop