Strawberry and Banana Wholemeal Muffins

    35 mins

    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.

    498 people made this

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (413)


    Taking some advice from reviewers and working with what I had on hand I added 1/2 c oats (since I only had 2 bananas), reduced the cinnamon to 1/2 tbs, added 1/4 tsp nutmeg, replaced the applesauce with plain yogurt, and replaced the veg oil with applesauce. I also made sure to mash the strawberries. These were SO INCREDIBLY AMAZING. The texture was perfect, lighter than I expected and they were amazingly moist. The kept their moisture extremely well and if they hadn't been such a hit with the finace and rommates I'm sure they would've stayed that way regardless of where I kept them for at least a week. Throwing texture aside the taste of these was enough to make me a fan for life. (Although for those avoiding sugar I could see reducing the sugar just a tad-they'd still be fantastical) Delicious, filling, healthy, and quick to make!...what more could you ask for?  -  11 May 2008  (Review from Allrecipes US | Canada)


    I use this recipe so often to make banana bread. I omit the strawberries and replace the oil with an additional 1/4 c of applesauce. I also add a tsp of allspice and 1/2 tsp of salt. I bake each loaf for 50 minutes. Even the traditional high fat banana bread lovers in my family say this bread is delicious. My dad told me last night that I make some darn good banana bread.  -  21 Sep 2007  (Review from Allrecipes US | Canada)


    Wow, how delightfully different and healthy! These make a great breakfast. I used canola oil (healthier fats) and substituted half a cup of the flour with 1/2 cup of wheat germ to up the fiber content. Very moist and full of flavor!  -  30 Jan 2008  (Review from Allrecipes US | Canada)