Recipe: Whole Wheat Strawberry Banana Muffins (A quick and easy make-ahead breakfast!)

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Strawberry Banana Muffins! Super yummy, easy, and freezable!

I really like muffins. Slightly sweet. Convenient. Pretty. What’s not to like? Of course, most store bought muffins (or ones that come from a box mix) are full of processed junk that your body doesn’t need: Industrialized vegetable oils, trans fat, artificial ingredients and preservatives, refined sugars, etc. And it’s a shame, because making your own is just so easy.

These muffins are full of delicious nourishment, use natural sweeteners, and are perfect for those mornings when you need a quick grab-and-go breakfast. As I’ve been preparing for little baby #2 to make his debut in the next couple of weeks I’ve been making a few batches of these to freeze for a simple breakfast to enjoy later. I pull out a couple the night before, pop them in a 350 degree oven for five minutes, and they come out warm and delicious.

Perfect.

Whole Wheat Strawberry Banana Muffins

Whole Wheat Strawberry Banana Muffins

I really like muffins. Slightly sweet. Convenient. Pretty. What’s not to like? These whole wheat strawberry banana muffins are perfect for rushed mornings.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Instructions

  1. Preheat oven to 350. Line or grease muffin pan. (I especially love these non-bleached muffin liners.)
  2. Combine all ingredients, except the strawberries, into your large mixing bowl. Mix on medium-high until smooth.
  3. Gently fold in strawberry piece.
  4. Fill muffin liners 2/3 full. Bake for 20 - 25 minutes or until a toothpick comes out clean. Let cool on wire rack.
  5. Eat now and freeze and enjoy later!

Strawberry Banana Muffins! Super yummy, easy, and freezable!

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