These lovely Strawberry Banana Nut Muffins were created, in part, thanks to overripe bananas, a sale on a large container of strawberries and my loathing of wasting food. You can probably thank my mom for that last one!
Why You Will Love These Vegan Strawberry Muffins
- Food Allergy-Friendly! This strawberry muffin recipe is dairy-free, egg-free, soy-free and vegan.
- EVERYONE Loves Them! My taste testers who have no issues with dairy or eggs, didn’t know the difference and scarfed these down with only one request: can we have another?
- Puts Ripe Bananas to Good Use! Waste not, want not, as my mom would say! 🙂
- Healthy and Easy! Uses fresh strawberries and bananas plus simple pantry ingredients, with no chemicals or food dyes.
Mashed bananas, sliced strawberries, apple sauce and pecans, these strawberry banana nut muffins are perfect for breakfast, dessert or an afternoon snack that’s on the healthier side of life.
Have bananas but no strawberries? Check out my dairy-free banana muffins recipe!
I also used maple syrup instead of sugar, except for the sugar sprinkles on top. They add a little sweet crunch … and make them prettier, of course. I use the white ones from India Tree – they’re vegan and contain no food dyes.
The recipe makes 12 in a regular muffin pan. I often freeze half of them for when my I have visitors — they freeze and thaw nicely!
Strawberry Banana Nut Muffins
Equipment
- 1 Large Mixing Bowl
- 1 12-Cup Muffin Tin
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large ripe bananas, mashed (1 cup)
- 1/2 cup real maple syrup
- 1/3 cup canola oil
- 1/3 cup apple sauce
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans (or walnuts if you prefer)
- 1 1/2 cups sliced fresh strawberries (bite size pieces)
- 1 1/2 Tbsp flour
- baking spray
- (optional) large sugar crystals; I use India Tree brand sugar crystals
Instructions
- Preheat oven to 325 degrees F
- Mix the dry ingredients in a large bowl, then add everything except the strawberries, 1 1/2 Tbsp flour and nuts
- Toss the sliced strawberries gently in the 1 1/2 Tbsp flour until coated (you’re doing this so the strawberries won’t sink to the bottom of the muffins as they sit there and bake)
- Gently fold in the strawberries, then gently add the nuts
- Spray a 12 muffin pan with baking spray or oil
- Fill each cup 2/3 full
- Bake 20-22 minutes or until done in the center; enjoy!
Hi Emily,
I’m so glad to hear that you loved the strawberry banana nut muffins! Thank you for letting me know. I really appreciate that! – Kelly
Yum! Thank you for the recipe!! We didn’t have maple syrup so we substituted with honey. These were so quick and and simple and definitely being added to our favorites!