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Banana strawberry muffins

These muffins are full of fresh fruit flavour with a hint of cinnamon that may even remind you of a banana split! Perfect to make ahead and freeze.

12 servings / 30 min

Prep 10  min / Cook 20 min

Ingredients
  • 2 cups (500 mL) whole wheat flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 tsp (5 mL) ground cinnamon
  • 2 egg whites
  • 1/4 cup (50 mL) packed brown sugar
  • 3 ripe bananas, peeled and mashed
  • 1 cup (250 mL) unsweetened applesauce
  • 1/4 cup (50 mL) canola oil
  • 1 cup (250 mL) chopped fresh strawberries
Directions
  1. In a large bowl, whisk together flour, baking powder, soda and cinnamon; set aside.
  2. In another bowl, whisk together egg whites and sugar until well combined. Stir in bananas, applesauce and oil. Pour over flour mixture and stir until just moistened. Stir in strawberries.
  3. Divide batter among 12 greased or paper lined muffin tins. Bake in 375° F (190° C) oven for about 20 minutes or until tester comes out clean when tested.
Nutritional info per serving (1 muffin)
  • Calories 169
  • Protein 4 g
  • Total Fat 5 g
    Saturated Fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 30 g
    Fibre 4 g
    Total sugars 11 g
    Added sugars 3 g
  • Sodium 116 mg
  • Potassium 249 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.