Description

These moist and naturally sweet strawberry banana muffins are made with wholesome ingredients like ripe bananas, fresh strawberries, and whole wheat flour. They're perfect for baby-led weaning, toddler snacks, or a quick and healthy breakfast.

Ingredients

1 cup mashed ripe banana (about 2 medium bananas)

1/2 cup finely chopped fresh strawberries

2 large eggs

1/4 cup unsweetened applesauce

1/4 cup olive oil or melted coconut oil

1 teaspoon pure vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

Optional: pinch of salt (omit for babies under 1)

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Instructions

Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
In a large bowl, mash the ripe bananas until smooth.
Whisk in the eggs, applesauce, oil, and vanilla extract until well combined.
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt (if using).
Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Fold in the chopped strawberries.
Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Add mini chocolate chips for a touch of indulgence.

Swap strawberries with blueberries or raspberries for variation.

Stir in chia or hemp seeds for extra protein.

Replace applesauce with more mashed banana or plain Greek yogurt if needed.

Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg