Strawberry Banana Blender Muffins
Published 5/3/2016 • Updated 7/17/2023
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These delicious Strawberry Banana Blender Muffins are made with pureed strawberries and bananas and 100% white whole wheat flour for an easy on-the-go breakfast full of whole grains and natural sweetness.
Not only that, they’re dairy-free and take under 30 minutes to make from prep time to bake time!
Blender muffin recipes have been a literal savior for me and my busy mornings. They’re one of those easy breakfasts that the whole family loves while also being equal parts delicious AND nutritious. I particularly LOVE this strawberry banana muffin recipe because, hello? Strawberries and bananas!! What a pair.
The secret to this easy recipe is that you, quite literally, throw all of the ingredients into a high speed blender and mix until smooth. It saves a ton of time and you only have to get 1 thing dirty.
What’s In Strawberry Banana Blender Muffins?
To make these delicious muffins, we used white whole wheat flour to provide a good source of whole grains. We then puree fresh fruit like strawberries and bananas to add natural sweetness and moisture to the muffins.
Coconut sugar replaces refined, added sugars for a healthier alternative and adds a touch of caramel-like flavor, while plain almond milk and melted coconut oil provide that dairy-free element
Kitchen tools you need
These healthy blender muffins require a muffin tin/ muffin pan and muffin liners. If you don’t have liners, you can use parchment paper! Cut it into 4×4″ squares and press into the muffin cups.
You’ll also need a high-speed blender as it’s key to getting these blender muffins JUST right. We use a Vitamix high-speed blender for these muffins and it works great!
Variations for Blender Muffins
- White whole wheat flour: you can also use all-purpose flour in this recipe. All-purpose flour will create lighter and fluffier muffins, whereas white whole wheat will create a denser muffin.
- Almond milk: You can use any non-dairy milk in this recipe. I prefer almond milk for its neutral taste but feel free to use coconut, cashew or oat milk instead.
- Coconut oil: Feel free to swap out the melted coconut oil for melted butter, olive oil, or canola oil.
- Pureed fruit: Don’t have strawberries? Use raspberries, blackberries or blueberries instead! You can also add some extra chopped fruit into the batter for added texture.
- Coconut sugar: Swap the coconut sugar for light brown sugar if necessary.
- Eggs: Can’t have eggs? Make flax eggs by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and letting it sit for a few minutes until thickened.
Top Tips for Strawberry Banana Blender Muffins
- We puree milk, honey, strawberries, and bananas together to add both moisture and delicious sweet flavor to the muffins.
- Don’t over-mix your batter! This will result in dense and tough muffins. Mix until just combined for light and fluffy muffins.
- Use overripe bananas for maximum sweetness and flavor. If your bananas are not ripe enough, you can bake them in the oven at 300 degrees Fahrenheit for 15-20 minutes until soft and sweet.
Storage + Freezer Directions
To store your blender muffins: simply keep them in an airtight container at room temperature for up to 3 days.
If you want to freeze them, let them cool completely before placing them in a freezer-safe bag or container. They will last up to 3 months in the freezer. When ready to eat, thaw the muffins at room temperature or warm them up in the microwave for 30-60 seconds.
Whole Grain Blender Breakfast Muffins
Ingredients
Dry
- 2 cups white whole wheat flour
- 1 cup fresh strawberries
- 1 medium banana
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1/2 cup coconut sugar, or light brown sugar
Wet
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened, plain almond milk
- 1/4 cup honey
- 3 tablespoons melted coconut oil
For toppings
- honey + unsweetened coconut flakes
Instructions
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick coconut oil cooking spray and set aside.
- Place almond milk, honey, banana, and strawberries into a high-speed blender and mix on high until strawberries are pulverized and the consistency is smooth.
- Add the rest of the ingredients (minus the coconut oil) and blend on high until smooth.
- Finally, melt your coconut oil and add it to the batter and blend on high one more time until everything is mixed.
- Fill the muffins almost to the top with batter.
- Bake at 350ºF for 20-25 minutes or until you do the toothpick test and it comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are so lovely ?
I made these with spelt flour, frozen (thawed berries) and agave instead of honey and they were great! Can’t wait to add some grains to my breakfasts on the go. Thanks, Lee!
<3 Yummo!! Glad they worked with your modifications!
Looks yummy! Could I substitute the eggs for flax eggs?
He Samantha! I haven’t actually tried this recipe with a flax egg, so I’m not exactly sure!
I just did a batch of these this morning and they came out great! I had to sub the almond milk for regular light milk since I was out of the former but they still turned out well. Perfectly cooked. I paired them with fresh strawberries and some coconut whipped cream!
YAY! So glad they turned out great. I’ve made them a few times since, as well 🙂 SO GOOD.
I wouldn’t mind having these muffins every morning! I will definitely give this a try. Thanks for sharing the recipe! 🙂
I plan on giving this a shot but would like a substitute for the banana. I know it’s hard to fathom but a few in this household are not banana fans.