These whole wheat strawberry banana muffins are easy to make, light and fluffy muffins that are a healthy choice for breakfast or a snack!
Well, after a super long Christmas break (how is it the middle of January already?!) I’m finally back with a new recipe for you. Except that it’s not. New, that is.
Although I suppose I’m not really that sorry, because I’m guessing most of the people currently reading this have never actually seen this amazing muffin recipe hidden deep in the archives, with some truly horrible pictures that would likely prevent anyone from actually trying it.
Which is sad, because these strawberry banana muffins are amazing. One hundred percent whole wheat, but they don’t taste like it. Low sugar, low fat, one bowl, mix up in minutes, amazing.
I found this recipe years ago, and have made it more times then I can count since then, adapting it to suit our tastes. It’s the recipe I always pull out when I have some bananas ready to bake with sitting on the counter.
These whole wheat strawberry banana muffins make the perfect breakfast or snack, plus they freeze well. I love having a batch of these in the freezer for quick grab and go breakfasts, or to throw at the kids as they’re heading out to their various sports in the evenings.
I also love how adaptable this recipe is. Make them with all purpose flour if you don’t have whole wheat, make them a bit sweeter if you like, use apple sauce instead of yogurt if that’s what you have, change up the berries to whatever you have on hand (or use chocolate chips – that would be awesome, although it would negate the “healthy” part) – so many options. And I have probably tried them all.
This is literally my favourite muffin recipe. So bringing it back into the spotlight was clearly the way to start the New Year.
If you’re looking for a healthy breakfast idea, try out these whole wheat strawberry banana muffins – you’ll love them!