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Banana Strawberry Muffins
Homemade Banana Strawberry Muffins are deliciously fruity & healthy, using wheat flour & unsweetened applesauce in the mix. Great for breakfast or a snack.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
155
kcal
Author
Linda Warren
Ingredients
3
bananas
⅔
cup
raw brown sugar
(was ⅔ cup white sugar)
½
cup
unsweetened applesauce
(was ½ cup vegetable oil)
2
eggs
1
teaspoon
vanilla extract
1
cup
unbleached all purpose flour
⅔
cup
whole wheat flour
(was a total of 1-⅔ cup all-purpose flour)
1
teaspoon
baking soda
1
teaspoon
cinnamon
½
teaspoon
salt
1
cup
fresh strawberries,
finely chopped
1
Tablespoon
unbleached all-purpose flour
Instructions
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with a nonstick spray. Set aside.
Place bananas in a large bowl and mash well.
Add brown sugar, unsweetened applesauce, eggs and vanilla to mashed bananas.
In a smaller bowl, combine flour, baking soda, cinnamon and salt and mix well.
Add to mashed banana mixture and stir to combine.
Toss cut-up strawberries with 1 tablespoons flour and stir into batter.
Divide batter evenly between 12 muffin cups.
Bake for 20 minutes or until toothpick in center comes out clean.
Place pan on wire rack and let muffins rest for 10 minutes. Remove to wire rack to cool completely.
Nutrition
Calories:
155
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
202
mg
|
Potassium:
193
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
60
IU
|
Vitamin C:
9.7
mg
|
Calcium:
23
mg
|
Iron:
1.1
mg