Desserts

August 27, 2020

Plant-Based Strawberry Banana Muffins

Plant-Based Strawberry Banana Muffins are moist and dense. These muffins are sweetened only with strawberries and bananas. Gluten-free and oil-free.

Plant-Based Strawberry Banana Muffins

Muffins! Who's excited??

I know I am! I LOVE eating baked goods, especially when they are only sweetened with fruit!

There's no sugar in this recipe. No syrups. Nothing.

Just fiber-filled, good-for-you fruit! Strawberries and bananas are a classic combo and they pair very well to sweeten these muffins.

Let's go through the other key ingredients!

Ingredients

  • Oat Flour: The base of these muffins. I use homemade oat flour - just blend oats in the food processor until you get a nice fine flour. If you don't want to make some you can always buy it. If you need gluten-free, choose certified GF oat flour.
  • Baking Soda and Baking Powder: Baking soda will help the muffins rise.
  • Cinnamon: For sweet spice (and because everything is better with cinnamon).
  • Salt: Salt enhances the sweet flavor in baked goods.
  • Bananas: Bananas serve as the main sweetener in these muffins, so make sure you use SUPER ripe bananas that are mostly brown. We will also top each muffin with a banana slice, so you may want a slightly less ripe banana for the topping.
  • Nut Butter: Good baking requires at least a little fat. Fat = flavor. But it doesn't have to be unhealthy fat. I used my mixed nut butter recipe. But you can use any neutral nut butter you'd like, such as almond butter.
  • Strawberries: Frozen is your friend here. Buying frozen ensures your strawberries are at the peak of freshness and sweetness. If you choose to use fresh strawberries, the baking time may change.

Plant-Based Strawberry Banana Muffins

How to make Plant-Based Strawberry Banana Muffins

Step 1. Preheat the oven to 350. Line a muffin tin with liners.

Step 2. In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder.

Step 3. In a separate bowl, combine the bananas and mixed nut butter. Pour the wet into the dry and stir until incorporated.

Step 4. Fold in the strawberries.

Step 5. Scoop a scant 1/4 cup of batter into each muffin cup. Press a banana slice into each muffin.

Step 6. Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Plant-Based Strawberry Banana Muffins

Recipe Tips

Bananas: Use super ripe bananas. It may take 3-4 bananas to get a full cup and a half.

Strawberries: To prep your strawberries, microwave frozen strawberries for 30-45 seconds, until they are soft enough to cut. Then chop into small pieces.

Scooping the batter: It may help to wet your fingers and press the batter smooth in each cup. This will create a more even muffin.

Gluey muffins: If your muffins come out gluey, first make sure they are baked completely. You can put them back in the oven to finish the bake.

Also, try using homemade oat flour instead of store-bought. Homemade flour is coarser and aerates the muffins better.

Finally, you could add some almond flour to lighten them up.

Adjusting sweetness: If the muffins aren't sweet enough for your taste you can add a couple tablespoons of date sugar to help increase the sweetness. OR drizzle the muffins with maple syrup before you eat them.

Plant-Based Strawberry Banana Muffins

Recipe Prayer

Thank you God for giving us healthy foods. We are grateful for every gift. Amen.

More Muffins!

If you're looking for other delicious muffins to try, I've got you!

My Blueberry Almond Muffins are almost exactly the same as these Strawberry Banana Muffins. Enjoy your veggies with these Carrot Cake Muffins.

I also have delicious banana-free Maple Walnut Muffins. And for some decadence, try my Chocolate Strawberry Cupcakes.

Enjoy your muffin making!

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Strawberry Banana Muffins

Plant-Based Strawberry Banana Muffins are moist and dense. These muffins are sweetened only with strawberries and bananas. Gluten-free and oil-free.

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

25

min

total:

35

min

Ingredients

  • 2 Cups Oat Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Baking Powder
  • 1 1/2 Cup Mashed Ripe Banana
  • 1/4 Cup Mixed Nut Butter
  • 1 Cup Semi-Frozen Chopped Strawberries
  • 12 Banana Slices

Instructions

  1. Preheat the oven to 350. Line a muffin tin with liners.
  2. In a large bowl mix the oat flour, baking soda, cinnamon, salt, and baking powder.
  3. In a separate bowl, combine the bananas and mixed nut butter. Pour the wet into the dry and stir until incorporated.
  4. Fold in the strawberries.
  5. Scoop a scant 1/4 cup of batter into each muffin cup. Press a banana slice into each muffin.
  6. Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography