Strawberry banana mini muffins

by - Saturday, April 23, 2011

Nothing says spring quite like strawberries from a roadside stand. We have managed to find a couple that are open this month and I'm amazed at how quickly we finish off pint after pint of berries!


My kids' preschool had an Easter egg hunt this week and I brought these mini muffins to share. They are the perfect spring treat for kids and adults! Because the wet ingredients are mixed in the blender, feel free to get sneaky by adding nut or seed butter, seeds, protein powder, veggies, etc. 

If you're feeling extra fancy, I think a few white chocolate chips would knock these out of the park (but, as usual, you didn't hear that from me)!


Strawberry Banana Mini Muffins (vegan)

1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder
1 large extra ripe banana
3/4 cup vanilla soymilk (or other non-dairy milk)
1 tbsp ground flaxseeds
1/3 cup light brown sugar, packed
3 tbsp canola or other oil
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped strawberries
  1. Preheat oven to 350º F (176º C). Spray a mini muffin pan with non-stick spray.
  2. In a medium bowl, combine all-purpose flour, whole wheat flour, and baking powder. Set aside.
  3. In a blender, combine banana, milk, flaxseeds, brown sugar, oil, salt, and vanilla. Puree until smooth. Pour into bowl with flour mixture and mix to combine then fold in strawberries. Please don't over-mix!
  4. Fill mini muffin cups level with the top and bake muffins for about 25 minutes or until they are golden brown.

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  1. Awesome recipe. Thank you so much!

  2. Those muffins look so pretty. Thanks for sharing this recipe. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up.

  3. They do look pretty. But they don't taste very good. Sorry. I just made these, and they don't taste good at all. I think the measurement of the ingredients is off. 2 1/2 tsp of baking powder seems like a lot. And my mixture was very dry, so I upped the liquid to 1 cup.
    Once they were baked (I cut the baking time as well. 25 minutes seems a little long for mini muffins), they tasted like cooked flour and baking powder.
    I think this recipe has potential, but needs some tweaking.

  4. Stephanie- I've made these a few times with these proportions of ingredients and we love them. Maybe your measurements were off or you're used to a more commercial-style muffin? I prefer my baked goods on the lightly sweetened and lower fat side (muffins should not be cupcake-sweet or leave a grease mark on the plate!), so these are just that.

  5. I just made these and they turned out great! They are pretty and taste SO GOOD!. I used almond oil, almond milk, and a full cup of chopped strawberries!

  6. Glad you liked them, Kimberly!

  7. Just baked these and they smell heavenly! Cannot wait for it to cool down,so that we can dig in :D


Comments, questions, and suggestions are always welcome. I look forward to hearing from you!