These delightful Strawberry Banana Nut Muffins came together thanks to overripe bananas, a bargain on a big container of strawberries, and my refusal to waste food—credit my mom for that last habit. They’re moist, flavorful, and easy to make.
Why You Will Love These Vegan Strawberry Muffins
- Food-Allergy Friendly: Dairy-free, egg-free, soy-free and vegan.
- Everyone Enjoys Them: Even people who normally eat dairy and eggs loved these and asked for seconds.
- Great Way to Use Ripe Bananas: A tasty solution for bananas past their prime.
- Healthy and Simple: Made with fresh strawberries and bananas plus pantry staples—no artificial dyes or unnecessary ingredients.
Mashed bananas, sliced strawberries, applesauce and pecans combine to make muffins that work for breakfast, dessert or a wholesome snack. If you have bananas but no strawberries, try a plain dairy-free banana muffin instead.
This version uses real maple syrup rather than refined sugar, though I sometimes add sugar crystals on top for a little sweet crunch and a pretty finish. I like vegan white sugar crystals with no food dyes.
The recipe yields 12 muffins in a standard muffin tin. They freeze and thaw well, so I often freeze half for guests or quick breakfasts.
Strawberry Banana Nut Muffins
Kelly Kirkendoll
10
20
30
12 muffins
216 kcal
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 (about 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)
- 1 1/2 cups sliced fresh strawberries (bite-size)
- 1 1/2 Tbsp flour (for tossing strawberries)
- baking spray or oil for the muffin tin
- (optional) large sugar crystals for topping
Instructions
- Preheat oven to 325°F (163°C).
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt.
- Add the mashed bananas, maple syrup, canola oil, applesauce and vanilla to the dry ingredients and mix until just combined. Do not overmix.
- Toss the sliced strawberries gently with 1 1/2 tablespoons of flour so they are lightly coated—this helps prevent them from sinking to the bottom while baking.
- Fold the coated strawberries into the batter gently, then fold in the chopped pecans.
- Spray a 12-cup muffin pan with baking spray or oil. Fill each cup about two-thirds full with batter.
- Optionally sprinkle large sugar crystals on top for sparkle and crunch.
- Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly, then enjoy.
Notes
Nutrition
Tried this recipe?
Let us know how it went!