Strawberry and Banana Wholemeal Muffins

Strawberry and Banana Wholemeal Muffins


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About this recipe: This recipe uses frozen strawberries so you can make them any time of the year, but feel free to use fresh. The apple sauce keeps them moist.


Serves: 12 

  • 2 eggs
  • 125ml (1/2 cup) apple sauce or purée
  • 3 tablespoons vegetable oil
  • 185g (1 cup) soft dark brown sugar
  • 1 teaspoon vanilla essence
  • 3 ripe bananas, mashed
  • 250g (1¾ cups) wholemeal flour
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons ground cinnamon
  • 250g fresh or frozen sliced strawberries

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 190 C. Grease a 12 cup muffin pan or line with paper muffin cases.
  2. In a large bowl, whisk together the eggs, apple sauce, oil, brown sugar, vanilla and bananas.
  3. Combine the flour, bicarbonate of soda and cinnamon; Stir into the banana mixture until just moistened.
  4. Fold in the strawberries until evenly distributed. Spoon batter into prepared pans.
  5. Bake in preheated oven for 20 minutes or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tin.

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