Whole Wheat Strawberry Banana Muffins

We all need a little bit of healthy every now and again.  After pie and cake in the last week or two I'm needing to make some healthy things for my family.  So I started with these muffins for breakfast today.  My daughter and I both eat whole wheat breads and I enjoy cooking with whole wheat flours but my husband isn't a fan of anything healthy or whole wheat.  So the test after making these muffins were to see if my husband would even eat them.  The verdict.  No.  He said they were good, but he is turned off by the whole wheat flour.  So I'd say to anyone use to eating only white flour start out using half whole wheat and half white flour for a better flavor until you are use to the whole wheat flavor.  Also, use whole wheat pastry flour as it is a much lighter whole wheat and has a better taste than regular whole wheat flour.  I think whole wheat breads and muffins and such are just an acquired taste.  My daughter and I both really enjoyed these.  I like splitting them in half and smearing some peanut butter on them for another added health benefit instead of any sort of butter or jelly.


You don't have to use strawberries either.  I really love these with a pint of fresh blueberries or just use bananas and nuts.  Any fruit that you really enjoy can easily be diced up and added to this. 



Whole Wheat Strawberry Banana Muffins

2 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1 tsp. baking soda

Pinch of salt

1/2 c. brown sugar

1/2 c. sugar

1 egg, room temp, slightly beaten

1 ¼ c. buttermilk

1/3 c. canola oil

1/4 c. plain yogurt

3 medium bananas, very ripe and mashed

1 pint of strawberries (or blueberries)

Preheat oven to 350 degrees.  In a large bowl combine flour, baking soda, baking powder, salt, and sugars.  Add mashed bananas, strawberries, buttermilk, yogurt, oil and egg.  Bake 20-24 minutes or until toothpick comes out clean when interested. 

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