The BEST Healthy Strawberry Banana Muffins
These might be the best muffins I have ever had!! They are moist, chewy and so flavorful. I went strawberry picking with Everly and needed some healthy recipes to make with the strawberries. After a lot of searching on Pinterest I found a few strawberry muffin recipes that were "healthy", but they were still full of sugar, white flour, or dairy (which I am avoiding lately). I decided to come up with something myself, which was a risk because I didn't want to waste any of those freshly picked strawberries. I'm happy to say that these muffins did not disappoint! I immediately had 2, then Jason came home super late and had a couple and then Everly had one for breakfast the next day. They were such a hit that we finished them off that morning (with some help from friends). Needless to say these will not last long in your house.
I ended up with a recipe that is refined sugar-free, dairy-free and can easily be made gluten-free. To keep it dairy free I used canned coconut milk which makes them so decadent and moist! I will be making another batch of these shortly to take out to the cottage this weekend. I love any baked goods, and muffins are such a quick and easy snack to grab on the go, which is much of our life in summer. Check out the recipe below!
Healthy Strawberry Banana Muffins
Makes: 14 muffins
Total Time: 28 minutes
1/4 cup spelt flour (you could sub whole wheat flour or use buckwheat or oat flour for gluten-free)
1/2 cup quick oats
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup honey
1/4 cup unrefined coconut oil, melted
1 large banana, mashed
1/2 cup full fat canned coconut milk, chilled (make sure you blend the can of coconut milk before chilling or the fat will separate from the liquid)
1 cup fresh strawberries, diced
Preheat oven to 375 degrees F and grease muffin tin.
Combine all of the dry ingredients into a bowl and mix to combine.
Next combine the honey, coconut oil, egg, banana and coconut milk in a separate bowl. Stir in the strawberries and then fold the dry ingredients into the wet until just combined.
Fill each muffin cup almost to the top with the batter and bake for 18-20 minutes, or until inserted toothpick comes out clean.