Super sweet and moist, perfectly fragrant Strawberry Banana Muffins made with all HEALTHY ingredients, refined sugar-free, packed with fresh strawberries. These muffins are easy to make yet delicious dessert that truly screams Spring.
Spring has come. FINALLY! The days are getting longer and warmer and markets are full of colorful fruits and veggies. It’s a true joy to be outside and of course to enjoy all the wonderful natures gifts. Strawberries are one of my favorite fruits, and these little red, heart-shaped splendour are now in season. Strawberries arrived at local market few weeks ago and since then, they are must have fruit in my refrigerator and my favorite daily snack. Honestly I can’t say am I more hooked on Strawberry Smoothie Bowl or Strawberry Chocolate French Toast Bake. But can you blame me?
Strawberries are called a spring princess with a pretty good reason. Strawberries are low-calorie fruit full of antioxidants, vitamins, and minerals. Did you know that a handful of strawberries satisfy all your daily needs for vitamin C? Impressive, right?! In addition to being loaded with vitamin C, strawberries also contain phenols, which together with antioxidants reduces the risk of cancer and heart disease.
Strawberries are a great source of dietary fibers that are good for our digestive system and protect us against colon cancer. Strawberries are also good for our nervous system, they lower bad cholesterol, increase our immunity and make our skin young and beautiful. Now you know why I love strawberries so much, and I’m pretty sure you’ll love them too.
Last few days I’ve been thinking what’s the easiest and quickest way to enjoy strawberries in the morning – beside having them fresh mixed in Strawberry Spirulina Smoothie. Muffins came to my thoughts instantly, sice we LOVEEEE to eat muffins for breakfast.
On Sunday, I mixed up this Strawberry Banana Muffins and my whole family loved it. Moist, flavorful and deliciously fragrant… what’s there not to love. Beside that these Strawberry Banana Muffins are 100% HEALTHY, refined sugar-free and 100% addictive!
I made these Strawberry Banana Muffins with whole wheat flour and as a sweetener I used ripe bananas and maple syrup. These muffins are great way to use overripe bananas – and I have them always in my house. Ripe bananas gives muffins more sweetness and incredible soft texture. In addition to having very little calories, these muffins are also enriched with healthy fats and proteins from coconut oil and Greek yogurt. Fragrant Ceylon cinnamon and aromatic vanilla rounded quite well this sweet muffin story.
Beside being super rich in wonderful fruity flavors, packed with proteins and dietary fiber, and of course FRESH FRUITS, these Strawberry Banana Muffins are beautifully sweet and so nutritious. Perfect Spring dessert,
You can enjoy in this sweet, super moist muffins while chilling on your sunny terrace with a cup of your favorite coffee on Sunday afternoon OR you can serve these beauties for breakfast along with your favorite morning tea. OR just have them whenever you want!
Strawberry Banana Muffins
Preheat oven to 180 C (356F).
In a bowl, mix dry ingredients - whole wheat flour, baking powder and cinnamon. Set a side.
In a blender mix banana, vanilla and Greek yogurt until smooth.
In a separate bowl whisk eggs with pinch of salt. Add honey, melted coconut oil and mashed banana mixture. Mix well.
Add the dry ingredients to the wet ingredients. Stir until combined.
Add sliced strawberries and stir lightly.
Line muffin pans with paper liners or coat with coconut oil.
Fill muffin cups with mixture, close to full. Sprinkle each muffin with oats.
Bake for 22-25 minutes (check muffins with a toothpick; if the toothpick comes out clean, the muffins are baked).
Remove from the oven and allow to cool completely before serving.
These are my recommendation for this recipe:
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