A super easy muffin recipe made with fresh strawberries, banana, and cocao nibs. These muffins are delicious, with a golden crust, bursting with fresh strawberries and full of banana flavour that kids love. This freezer-friendly recipe is also perfect for lunch boxes!
Today’s muffin flavour combination came directly from Grace herself. When I asked what kind of muffins we should bake my lovely little helper said we should cook ‘strawberry, banana and choc chip mama!’. A little different, I know, but how could I say no to such a sweet little request.
And thankfully the concoction of strawberry, banana and cacao nibs is delicious. The muffins are bursting with sweet fresh strawberries, flavoured with lovely banana and the little nibs of cacoa are delicious.
The banana and strawberries create so much natural sweetness, the muffins require just a half cup of coconut sugar and cacao nibs. The combination of wholemeal flour and yoghurt ensured the muffins are hearty and wholesome creating the perfect little satisfying snack.
Once our muffins had baked to golden gorgeousness and cooled, I opted to wrap half of the batch lovely and tight and pop into a freezer safe container to stash away in the deep freeze for another day. There’s nothing quite like the feeling of smugness knowing the freezer is chock full of delicious treats ready for a rainy day.
To create your own batch of easy peasy strawberry, banana & cacao nib muffins follow these simple steps…
Begin by preheating oven to 180 degrees celsius (350 F) and line a 12 hole muffin tin with papers. Set aside.
Place the bananas, yoghurt, coconut sugar, coconut oil, eggs and vanilla bean paste into a large bowl and whisk to combine.
Add the wholemeal flour and baking powder and stir to combine.
Prepare the strawberries by slicing 12 round pieces (for decoration) and dicing the rest.
Add the diced strawberries and cacao nibs and stir to combine.
Divide the batter evenly between the prepared tray, top each muffin with a slice of strawberry and a sprinkle of cacao nibs. Bake for 12-15 minutes or until gorgeously golden and when a skewer inserted removes cleanly.
Allow to cool for 5 minutes or so before placing the muffins onto a wire rack to cool completely.
Serve the strawberry studded muffin along with a few slices of apple and blueberry for a lovely little treat. Enjoy x
MORE KID-APPROVED MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Print
strawberry, banana & cacao nib muffins
- Total Time: 22 mins
- Yield: 12 muffins 1x
Description
A super easy muffin recipe made with fresh strawberries, banana, and cocao nibs. These muffins are delicious, with a golden crust, bursting with fresh strawberries and full of banana flavour that kids love. This freezer-friendly recipe is also perfect for lunch boxes!
Ingredients
- 2 eggs
- 1/2 cup (125 ml) coconut oil, melted and slightly cooled
- 1/2 cup (110 grams) coconut sugar (or brown sugar or maple syrup)
- 1 cup (250 ml) greek (or natural) yoghurt
- 1 tablespoon vanilla bean paste (or extract)
- 2 bananas, mashed
- 2 cups (300 grams) wholemeal plain flour
- 2 teaspoons baking powder
- 1 x 250 gram punnet strawberries, cut 12 rounds (to decorate) and dice the remaining
- 1/2 cup (60 grams) cacao nibs, plus extra to decorate
Instructions
- Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers.
- Place the eggs, coconut oil, sugar, yoghurt, bananas and vanilla bean paste into a large bowl and whisk to combine.
- Add the flour and baking powder and mix until just combined. Do not overmix.
- Gently fold through the diced strawberries and cacao nibs.
- Divide the mixture evenly between the muffin papers and top each muffin with a round of strawberry and a sprinkle of cacao nibs.
- Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or so before removing the muffins from the tin and placing on a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
you may also like…
mango breakfast muffins
peanut butter choc banana muffins
wholemeal grapefruit & coconut muffins
Your blog is simply amazing! So glad to have stumbled upon your blog and I’m inspired to make lots of yummy goodies for my 20-month old daughter! I will definitely be back a lot more often!
Could I sub the yoghurt for dairy free milk and perhaps some cornflour?
We made these muffins last weekend at Nanny and Grampy’s house; easy to make and very enjoyable to eat! Strawberries are now in season in the UK, so its a great time to cook these. Thank you for another lovely recipe. Jo & Eloise. XX
Hi Kayla,
What would be your GF substitute for the 300g of wholemeal flour?
Thanks,
Sarah
Hi, thanks for the recipe. I noticed though on the ingrediemts list vanilla bean paste is listed twice, first as 1 tablespoon then later as 1 teaspoon. Which is the correct amount please?
Hi lovely – apologies for my error – it should read 1 teaspoon vanilla bean paste [or extract]. Happy baking X
I just made these and the muffins were bubbling with oil when I took them out of the oven. I measured the 1/2 cup of coconut oil as a solid, then melted it. Was I meant to melt it first and then measure?
Hi lovely – measuring the coconut oil that way should have been fine. I do it like that in winter – Aussie summers melt the oil for you lol. How did they taste? Kayla X
What are the nuturitional value ?
Hi Jessica. As I’m not a nutritionist – I’m not qualified to breakdown the nutritional value. Sorry I can’t help more. Kayla xx