Healthy Whole Grain Strawberry Pecan Banana Muffins
Use up those ripe bananas and make these melt in your mouth strawberry banana muffins. They are so tender, chewy, and sweet from the bananas and strawberries. The pecans add a delicious crunch.
- 3 medium ripe bananas mashed (1 cup)
- 2 eggs
- 1/4 cup organic cane sugar or brown sugar
- 1/3 cup avocado oil or any mild oil (coconut)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup whole grain flour
- 1 cup all-purpose flour
- 1/4 cup oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup chopped strawberries
- 3/4 cup chopped pecans
Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners, or grease them with a little butter/oil.
In a large mixing bowl, mash the bananas and add the eggs, sugar, oil, milk and vanilla extract. Whisk together until smooth.
In a separate bowl, add the flours, oats, baking soda, baking powder, and cinnamon. Gently stir. Add the dry mixture in to the wet, and fold carefully until batter is smooth. Fold in the strawberries and half of the pecans.
Divide the mixture evenly between the 12 cups. Sprinkle the muffins with the remaining pecans. Bake for 20-25 minutes.
Store muffins in an airtight container for up to 4 days.
They also freeze well. Great for a grab-and-go breakfast!