These soft fluffy and moist strawberry banana muffins are made with almond butter and coconut flour. They are easy to make and perfect for the whole family to enjoy.

There is a strawberry banana muffin on a plate, topped with nut butter, fresh strawberry. There is a bite.

With the strawberry season around the corner, I was fully inspired to make these strawberry banana muffins, just to give my favorite Peanut Butter Banana Muffins a spring twist.

Strawberry and banana flavors just compliment each other perfectly.

They are one of my favorite combinations!

Besides the fruits, these strawberry muffins are overflowing with a nutty flavor from the smooth almond butter and coconut flour. 

A batch of freshly baked strawberry muffins on a cooling rack. There are a few pieces of fresh strawberries on the side.

Additionally, this is a perfect to make-ahead recipe for meal prep. You can freeze them!

You could either have a grab-and-go sweet breakfast or a delicious snack in hand.

I don’t know about you, but the quicker I can get out of the house in the morning, the better. 

These strawberry and banana muffins are not only good for you but also only require six simple ingredients.

How to Make Strawberry Banana Muffins From Scratch

Here are a handful of simple and accessible wholesome ingredients you will need to make this strawberry banana muffin recipe.

Ripe bananas

Bananas become sweeter the more they ripen, so don’t be afraid to use bananas that are totally brown to make these strawberry muffins perfectly sweet.

Fresh Strawberries

You could bake with frozen strawberries if you like. Thaw them out thoroughly and drain the liquid before using it.

I personally prefer fresh strawberries due to the bright flavor they are able to showcase. 

Instruction on how to make healthy strawberry banana muffins

Almond Butter

Almond butter is a great substitution for butter and provides a little nutty flavor.

Maple Syrup

Maple syrup is one of my favorite ways to sweeten a recipe naturally and without using sugar. 

Coconut Flour

Coconut flour is one of my favorite flours to use in grain-free baking. It will ensure the strawberry banana muffins come our light and fluffy.

Besides the basic ingredients listed here, you can add a mixture of any other fruits, nuts, seeds, or even some dairy-free dark chocolate chips for an extra tasty treat!

How to Serve These Strawberry Banana Muffins

There is a strawberry banana muffin on a plate, topped with nut butter, fresh strawberry. There is a bite.

These muffins are great as is, but you can top them with anything your little heart desires.

Top them off with some shredded coconut flakes, melted chocolate drizzle, or my favorite cashew vegan cream cheese frosting to make them more of a dessert recipe.

Even though there’s almond butter in the recipe, you can add an extra dollop of almond butter on top and it has a bit of a pb&j vibe.

Serve it with some tea, coffee, or milk to make it perfect for breakfast, as a snack, or as a dessert. 

Can I Substitute Blueberries for Strawberries for the Muffins?

A batch of freshly baked strawberry muffins on a cooling rack. There are a few pieces of fresh strawberries on the side.

Absolutely!

In fact, you can substitute many other fruits for the strawberry muffins.

One of my favorites is Blueberry Lemon Muffins! You can also try raspberries, blackberries. 

What are the Alternatives to Banana?

I have gotten a lot of questions about this on Instagram from my Strawberry Banana Oatmeal Bars.

“What can I substitute if I am not a fan of bananas?”

If you are not a fan of bananas, a few of my favorite alternatives to you instead are:

  • Pumpkin puree
  • Apple Sauce
  • Sweet Potato Puree

How to Store Strawberry Banana Muffins?

There is a stack of strawberry banana muffin on a plate, topped with nut butter, fresh strawberry. There is a bite.

These strawberry muffins last 4 – 5 days stored in an air-tight container in the fridge.

Storing them in the fridge firms them up nicely and they just melt in your mouth when you take a bite. Pair it with a warm cup of coffee in the morning and you’ve got the perfect breakfast!

Freeze it!

Additionally, they hold up really well in the freezer, so feel free to double the batch and make extra! 

This makes them a great option for meal prep since you can make a bunch and store them in the freezer for a long time.

Just make sure to wrap them tightly and put them in an airtight container to prevent freezer burn. They keep well in the refrigerator as well, which is actually my favorite way to eat them. 

What are your favorite kinds of muffins? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

There is a strawberry banana muffin on a plate, topped with nut butter, fresh strawberry. There is a bite.

 

A batch of freshly baked strawberry muffins on a cooling rack. There are a few pieces of fresh strawberries on the side.

Get the recipe:Strawberry Banana Muffins {with Coconut Flour}

These soft fluffy and moist strawberry banana muffins are made with almond butter and coconut flour. They are easy to make and perfect for the whole family to enjoy.
4.56 stars (9 reviews)

Ingredients

  • 1 cup ripe bananas, 2 medium
  • 1/2 cup strawberry slices
  • 1/2 cup almond butter
  • 2 eggs, room temperature
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar, optional *

Instructions 

  • Preheat the oven to 375 F
  • Mash or use a hand mixer to combine all the wet ingredients – ripe bananas, almond butter, room temperature eggs, maple syrup until smooth
  • Combine the dry ingredients – coconut flour baking powder and coconut sugar if using any. Mix well then fold in the strawberries.
  • Grease muffin cups or muffin pan down with some coconut oil. Evenly divide up the muffin batter into the cups. Fill it up close to the top
  • Add extra slices of strawberries on top and sprinkle of coconut flake if desired. Bake for 20 minutes or until a toothpick comes out clean.
  • Let it cool for 10 minutes then rest them on a cooling rack. Store in airtight containers in the fridge or freezer.

Notes

  1. *Coconut Sugar is optional. it won’t affect the texture.
Serving: 1g, Calories: 207kcal, Carbohydrates: 25g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 37mg, Sodium: 330mg, Fiber: 3g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.