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strawberry banana muffins
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Strawberry Banana Muffins

These strawberry banana muffins are soft, naturally sweet, and packed with juicy berries and ripe banana. Easy to make and freezer-friendly, they’re perfect for breakfast, snacks, or lunchboxes.
Prep Time10 minutes
Cook Time25 minutes
Cooling Time10 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Servings: 12 muffins

Ingredients

  • 1 1/2 cups flour
  • 1/3 cup almond flour
  • 2 ripe bananas mashed
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil or any oil of your choice
  • 1 cup strawberries chopped
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Chopped almonds for topping

Instructions

  • Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
  • In a bowl, combine the mashed bananas, sugar, and eggs. Whisk until well incorporated.
  • Add the oil and vanilla extract, and continue mixing until smooth.
  • Gradually add the dry ingredients: flour, almond flour, baking powder, and baking soda. Mix until just combined—do not over-mix!
  • Fold in the chopped strawberries gently using a spatula.
  • Fill the muffin cups about 3⁄4 full with the batter.
  • Sprinkle chopped almonds on top.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool on a wire rack before removing from the pan.
  • Serve, and enjoy!