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Home » Recipes » Breakfast & Brunch

Healthy Strawberry Banana Muffins

By: Kathryn Doherty | Last Updated: Mar 5, 2025 | Published: Apr 11, 2019
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Healthy strawberry banana muffins are whole grain and naturally sweetened and perfect for a fruit-filled breakfast, lunch or snack time treat!

Strawberry banana muffins on a white plate with sliced strawberries on the plate and a glass of milk nearby.


 

We are just a couple of days away from spring break and I am SO ready!

Give me the beach, give me the sunshine and sand, give me the days and days without (much) work to do. And give me down time with my family.

In the meantime, let's talk muffin mania.

We’ve been on a kick recently of my healthy chocolate chip muffins and my healthy double chocolate banana muffins in the house.

(You can check out all of my healthy muffin recipes here.)

We love them but it's been bordering on chocolate overload. (Is that possible?) So I’m happy to be bringing you a fruity twist to muffins today with my healthy strawberry banana muffins. ❤️

A plate full of strawberry banana muffins along with sliced and whole strawberries with a glass of milk in the background.

They are light and airy, with the perfect amount of sweetness and strawberry flavor.

They are also whole grain, naturally sweetened and don’t use any butter or oil.

So they’re great for a lighter baked good that you can snack on anytime of day!

My kids can devour 2-3 of these for breakfast but we also send them for school lunch or have them as an after-school snack.

I love that they are portable for busy days!

Baked strawberry banana muffins in a muffin tin with one cup filled with fresh strawberries.

Plus, they are super low-fat and only about 100 calories per muffin - can't beat that!

I also really love that they only require 1 ripe banana, since those are a precious commodity in my house.

We make lots of banana bread baked oatmeal, whole wheat peanut butter banana bread and whole grain banana applesauce bread here.

And it can be tricky to use up just a single really ripe banana. (Though I have a collection of ripe banana recipes that you can browse based on how many ripe bananas you have to use. )

So let's get to baking.

I’ve got some notes, tips and substitutions for you on how to make strawberry banana muffins coming up. Just trying to be helpful.

If you’d rather just skip to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Close up of healthy strawberry banana muffins served on a white plate with sliced and whole strawberries.

Ingredient Notes:

  • Flour: I use a white whole wheat flour but regular all-purpose flour would be fine as well. You can also do half whole wheat flour and half all-purpose flour if you like.
  • Oats: I use old-fashioned rolled oats. Quick cook oats should work fine too.
  • Yogurt: I use nonfat plain Greek yogurt here. You could also use a 2% or 5% Greek yogurt if you prefer. (See below for how to make these vegan.)
  • Add-ins: Finally, you could add in some chocolate chips - maybe ½ cup or so - if you wanted to give these a chocolate spin!

Also, pro tip: As with all of my low-fat muffin recipes, I think it helps to use liners AND to spray them with a nonstick cooking spray.

It ensures all your glorious muffin deliciousness will stay together, and not get stuck to the pan or to the liner.

Close up of baked healthy strawberry banana muffins served on a white plate with sliced and whole strawberries.

Want to make vegan strawberry banana muffins? Totally do-able.

Vegan Substitutions:

- Substitute a flax egg for the egg. (See here for how to make a flax egg.)

- Use agave or maple syrup in place of the honey.

- Use your favorite non-dairy yogurt, such as soy or coconut milk yogurt, in place of the Greek yogurt. This may slightly change the flavor, but the muffins will still be delicious.

Oh, and if your vegan yogurt substitute is on the thin or runny side, be sure to strain it to thicken it up so it has a consistency more like Greek yogurt. Daiya apparently makes a vegan Greek yogurt if you can find that.

And now, some tips on how to store your extra muffin goodies!

(That's my sweet boy's chunky little hand reaching for one)

A hand reaching for a strawberry banana muffin on a white plate.
A small hand starting to pick up a strawberry banana muffin from a white plate.

Storage Tips:

  • You can store these muffins at room temperature, in a bag or container, for 1-2 days.
  • After that, I like to put them in the refrigerator. (I do this with any baked good that uses banana because I find it can start to turn if it sits out too long.) They’ll keep in the fridge for another 3 days at least.
  • Or, you can freeze these strawberry muffins for up to 6 months. I wrap each muffin in a strip of aluminum foil and then place them in a freezer-safe ziptop bag (that’s labeled!)
  • Defrost overnight in the fridge or just pop a muffin into the microwave (once the foil is removed) straight from the freezer and warm it for 30 seconds or so.

I hope you give these a try next time you are in a baking mood or looking to meal prep some healthy breakfasts or snacks for the week.

I think you’ll love them!

XO,

Kathryn

P.S. Need more delicious strawberry recipes? Try healthy strawberry scones and strawberry yogurt cake. Or my favorite savory recipe, farro, kale and strawberry salad.

Healthy strawberry banana muffins served on a white plate with sliced and whole strawberries.
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4.48 from 74 votes

Healthy Strawberry Banana Muffins

Healthy strawberry banana muffins are whole grain and naturally sweetened and perfect for a fruit-filled breakfast, lunch or snack time treat!
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Yield: 12 muffins

Ingredients

  • 1 cup white whole wheat flour (see notes)
  • ¾ cup old fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 medium ripe banana, mashed
  • ¾ cups plain Greek yogurt (I use non-fat)
  • ⅓ cup honey
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup fresh strawberries, diced

Instructions

  • Preheat the oven to 350. Line a muffin tin with paper liners and spray with cooking spray. (Yes, I recommend doing both.)
  • In a large bowl, combine the flour, oats, baking powder, baking soda and salt.
  • In a medium bowl, mash the ripe banana. Add the Greek yogurt, honey, egg and vanilla and stir well to combine.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced strawberries.
  • Scoop the batter into the muffin liners, filling each about ¾ full.
  • Bake at 350 for 16-20 minutes, until a toothpick inserted in the center comes out clean. Mine are ready at 18 minutes.
  • Let cool then store at room temperature for 1-2 days. After that, they are best stored in the refrigerator for another 3-4 days or in the freeze for up to 6 months.

Notes

Flour: I use a white whole wheat flour but regular all-purpose flour would be fine as well. You can also do half whole wheat flour and half all-purpose flour if you like.
Oats: I use old-fashioned rolled oats. Quick cook oats should work fine too.
Yogurt: I use nonfat plain Greek yogurt here. You could also use a 2% or 5% Greek yogurt if you prefer. (See below for how to make these vegan.)
Add-ins: Finally, you could add in some chocolate chips - maybe ½ cup or so - if you wanted to give these a chocolate spin!
Vegan: To make these muffins vegan, use a flax egg in place of the egg, use agave or maple syrup in place of the honey and use a non-dairy yogurt, such as soy or coconut milk yogurt, in place of the Greek yogurt.
Storage tips:
  • You can store these muffins at room temperature, in a bag or container, for 1-2 days.
  • After that, I like to put them in the refrigerator. (I do this with any baked good that uses banana because I find it can start to turn if it sits out too long.) They’ll keep in the fridge for another 3 days at least.
  • Or, you can freeze these strawberry muffins for up to 6 months. I wrap each muffin in a strip of aluminum foil and then place them in a freezer-safe ziptop bag (that’s labeled!)
  • Defrost overnight in the fridge or pop a muffin into the microwave (after the foil has been removed) and heat on hight for about 30 seconds to defrost.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 149mg | Fiber: 2g | Sugar: 10g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Harini

    May 02, 2019 at 3:19 am

    Such a healthy fruity treat that is yummy too. Looks perfect!

    Reply
    • Kathryn

      May 05, 2019 at 11:20 am

      Thanks! Hope you enjoy them!

      Reply
  2. Jen

    November 21, 2019 at 12:23 am

    I made these gems tonight but added an extra banana and some ground flax seed. They are amazing!!!! Thank you for the wonderful recipes!!!!

    Reply
    • Kathryn Doherty

      November 21, 2019 at 1:55 pm

      Yay! I'm so happy to hear you enjoyed them Jen. Thanks so much for sharing!

      Reply
  3. linda ainsworth

    May 24, 2020 at 10:58 pm

    I made them tonite and they are so tasty....i added a little coconut

    Reply
    • Kathryn Doherty

      May 26, 2020 at 12:10 pm

      I'm so happy you enjoyed them Linda! And I love the sound of the coconut addition - yum! 😊

      Reply
  4. Hayley

    May 28, 2020 at 10:03 pm

    Just made these and added white chocolate chips & oh my goodness!!!! So so so good! Made them once before without & they were delicious too, but had these laying around and threw them in and WOW!

    Reply
    • Kathryn Doherty

      May 29, 2020 at 1:44 pm

      I'm so happy to hear you love these muffins Hayley! And YUM - I love the sound of the white chocolate chips added in! 😊

      Reply
  5. Hannah

    February 24, 2022 at 5:31 am

    Can I use frozen strawberries as a replacement?

    Reply
    • Kathryn Doherty

      February 24, 2022 at 7:53 am

      Hi Hannah! I think you could, yes. Just make sure they are fully thawed and any excess moisture is removed, then dice them and proceed with the recipe. Hope that helps!

      Reply
  6. nanditha

    June 12, 2023 at 7:46 pm

    I don't like Honey being cooked over 90F as it kills the nutritional value, is there a replacement ?

    Reply
    • Kathryn Doherty

      June 13, 2023 at 9:56 am

      You can use agave or maple syrup in place of the honey if you'd prefer. Hope that helps!

      Reply
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Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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