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Writer's pictureShidonna Raven

Cooking Series: Homemade School Snacks, Healthy Strawberry Banana Muffins Recipe


August 16, 2023

Photo Source: Unsplash, ☆☆☆☆☆


Homemade School Snacks: Muffins

Healthy Strawberry Banana Muffins: Easy, nutritious, lower in sugar, and perfect for toddlers and kids. These Healthy Strawberry Banana Muffins are going to be a staple in your home for snacks and breakfast. Since the muffins come together in one bowl and have minimal, wholesome ingredients, they are a great recipe to cook with kids.


Healthy Strawberry Banana Muffins

Whole wheat and lower in sugar. Perfect for toddler and kid snacks or breakfast.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Snack

Cuisine American

Servings 12 muffins


Ingredients

  • 3 medium-sized overripe bananas or 2 large bananas

  • 2 large eggs

  • 1/3 cup avocado oil or vegetable oil

  • 1/3 cup maple syrup or honey

  • 1 tsp vanilla extract

  • 1/3 cup plain Greek yogurt or milk (any kind) I use full-fat but any kind will work.

  • 1/2 tsp cinnamon optional

  • 1/2 tsp baking powder

  • 1/2 tsp fine salt

  • 1/2 tsp baking soda

  • 1/4 cup ground flax (flax meal) optional

  • 1 3/4 cup white whole wheat flour or regular whole wheat flour or gluten-free flour blend

  • 1 1/4 cups diced fresh strawberries chop small


Instructions

  •  Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease the muffin tin with oil.

  • Peel bananas and add to a large bowl. Use a potato masher or whisk to mash the bananas until no large pieces remain. You should have a heaping cup of mashed banana.

  • Add the eggs, oil, maple syrup, vanilla, and yogurt to the bowl. Whisk until well combined. Whisk in cinnamon, baking powder, salt, and baking soda. Using a spatula or large spoon, stir in flax and flour. It's ok if a few lumps remain. Fold in 1 cup of chopped strawberries.

  • Scoop the batter into the muffin cups, filling to the top. Add remaining diced strawberries to the top of the muffins.

  • Bake until tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

  • Store at room temperature for one day then in the fridge for 3 days or freeze, well wrapped, for up to 2 months.






How can you introduce more (organic or natural) fresh vegetables and fruits into your diet? How could this impact the environment? How could a home garden contribute to your and your family's overall health?











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