Strawberry Banana Blender Muffins
Published 5/3/2016 โข 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!
![These delicious whole grain blender breakfast muffins are made with pureed strawberries and bananas and 100% white whole wheat flour for a healthy on-the-go breakfast.](https://fitfoodiefinds.com/wp-content/uploads/2016/05/whole-grain-blender-breakfast-muffins1.jpg)
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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Do you ever find that fruit based muffins sometimes don’t seem to bake thoroughly? There is a banana and date based muffin that I make that just seems to be SLIGHTLY under cooked in the center. I don’t hate it =) but just curious!
My thoughts exactly Julia! I had to bake these super long, and still had a taste that it wasn’t done. Don’t know if it was the banana or the whole wheat flour, but sadly these muffins weren’t a hit, despite the great ingredient list.
Hey Stella! We JUST remade this recipe on Snapchat this morning from start to finish and ours were delish. We baked them for just over 20 minutes, but they come out moist, fluffy, and fully cooked! Did you blend everything in the blender? It’s super important that you puree the strawberries and bananas all the way. Did you make any other modifications to the recipe?
Hi Lee! I followed the recipe exactly, didn’t substitute anything, and pureed the strawberries and bananas weeell before adding anything else to the blender. (Yes, I put blended everything in the blender, in the order you wrote in the recipe.) I baked it longer since the inserted toothpick came out sticky, but even after the muffins were well-baked and crunchy on the outside, they had a dough-y, slightly bitter taste inside. :-/
Hey Julia! We’ve tested this recipe 3 times now and every time it’s come out fully cooked! You just need to make sure you are pureeing the strawberries and banana on high all the way so that it doesn’t get mushy in the middle!
i love anything that i can make in entirety in my vitamix. this is a great find, thank you! also grey’s anatomy FTW!! i’ve been watching since 2005 (an embarrassing portion of my life) & it does just keep getting better. glad i’m not the only one who is hooked!
YES!! No shame in watching since 2005. When I went to college I stopped watching because I didn’t have a TV. JUMPING BACK ON DAT TRAIN.
Always loved muffins, no matter how they taste or which ingredients are used. Totally eat them everyday! I am pretty sure i will try this these days.
MUFFINS FTW!
FOR SURE!
I rewatched like 4 seasons of Grey’s last year during reading week. So intense. I also rewatched the last 5 or so seasons of One Tree hill. Now that was a trip down memory lane. Soooo good.
WHAT IS READING WEEK?!?! OMG One Tree Hill is life. I need to rewatch that, next!
These look delish! I have these amazing strawberries from the farmers market this weekend that need to be used up and I’ve been craving healthier baked goods lately. Can’t wait to make these!
Farmers Market strawbs are the bestest! I think the Minneapolis Farmers Market is finally open outdoors again!
Love the muffins. So great you can throw all the ingredients in the blender. Super easy. Going to try to substitute almond flour.
Good luck with the almond flour! Let me know how it goes!
I’ve got flour, bananas, and approximately 1 million strawberries to use up, so these bad boys are GOING DOWN
STRAWBERRY ENVY.
yum! these look amazing! I dont usually buy almond milk – is it okay to sub regular milk?
You’re the muffin QUEEN. I love these for when I don’t have chocolate chips in my house and I can’t make the banana chocolate chip version. Not having chocolate chips in my house is rare though!
NO CHOCOLATE CHIPS?! IDK if we can be friends ๐ I just bought like a 100 pound bag from Costco ๐
These look lovely, would love to have a couple (or 3-4 ๐ ) for breakfast!
ps. Lee, did you know that for the past couple of days I receives 2 or 3 versions of your newsletter every day?
OH GOSH. That is not good. Thank you for letting me know!!!! Will you forward today’s newsletters to me so that I can see which ones you are getting? Lee@fitfoodiefinds.com. THANK YOU!
Hi Lee! Seems the newsletter problem got sorted out, today I only received 1 ๐
FEW. Well if you ever experience anything wonky like that again, please reach out! I REALLY appreciate it.