Strawberry Banana Blender Muffins

3030-Min MealvVegetarian

By Lee Funke

5 from 1 vote

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!

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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

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.

5 from 1 vote

Whole Grain Blender Breakfast Muffins

These strawberry banana Blender muffins are dairy-free, whole-grain, and full of natural sweetness from pureed fruit. They're perfect for busy mornings or a quick snack on-the-go!

By: Lee Funke

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 12

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Ingredients 

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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

Calories: 184 kcal, Carbohydrates: 32 g, Protein: 4 g, Fat: 5 g, Fiber: 3 g, Sugar: 14 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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