Strawberry Banana Muffins


My boys have officially started school and I am back to coming up with creative snack and lunch ideas for them to take to school.  One of the coolest things that I love about my kids is their love for food.  They have quite a developed palette and are always eager to try something new and creative.  I am very mindful of teaching my children healthy eating habits, they love their mini apples and the vegetable sticks, but they also do love their sweet treats.  My son specifically asked for muffins and I was more than happy to oblige.

I found some left over frozen banana’s and strawberries in the freezer and decided to defrost them to make some healthy muffins. I make a point of stocking up our fridge with lots of fruit and vegetable, but when I feel like some of the produce isn’t being eaten fast enough I freeze them as to avoid any wastage.  Frozen berries, bananas and fruits in general are perfect for breakfast oatmeal, baking sweet goodies or even making smoothies.

I didn’t add any nuts into my muffins because they boys have a no-nut policy at school, but if these will only be consumed at home and if no one has an allergy then add some chopped walnuts and chocolate chips for added flavour and crunch.

Hope you enjoyed this recipe as much as my boys did.



Strawberry Banana Muffins

February 25, 2016

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Yields: 24


1/2 cup coconut oil

1 cup raw sugar

4 eggs

1 cup of frozen bananas

1 cup of defrosted frozen strawberries

2 cups organic wholewheat flour

2 tsp baking powder

Pinch of salt

1/2 cup walnut, finely chopped (optional)

1/4 cup of chocolate chips


1Pre-heat the oven to 180 degrees Celcius.

2Finely chop the defrosted strawberries and bananas with a hand blender.

3In a seperate bowl, sift flour and baking powder and salt.

4In a mixer, cream the butter and sugar together, add eggs and mix until fully combined. Add the blended bananas and strawberries and mix thoroughly. Add the flower and mix. (Optional: add the chocolate chips and walnuts to the mixture)

5Line muffin cups (2-½ inches in diameter) with paper bake cups. Fill cups ⅔ full with batter. Bake 30 minutes.

6Let cool before you kids indulge in this fun after-school treat 🙂


Grease 2 loaf tins with butter, add half the batter mix into each tin. Bake for 40 to 45 minutes.