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I finally purchased my first lot of fresh Strawberries a day back. I was really happy with a lot of red juicy mini wonders and. A box was finished within almost no time by me and Pasta! With a happy mind (and tummy) I then opened my fridge to store rest of the strawberries and found a lot of overripe bananas (as always)! Given both me and my little one were suffering from cold and cough last week we both skipped our regular dose of Bananas. I somehow forgot about the bunch that I have in the fridge! First thing came to my mind after seeing the bunch of bananas was nothing but a typical Banana Bread! This is what I make every time I have overripe bananas available in my stock!

I am baking several goodies for last few days and obviously, our taste bud would not allow simple banana bread in this baking season. I was aware that I am not available with Nutella as well (to make a Nutella Swirled Banana Bread). To be very frank, I was not at all in a mood to discard bananas. I finally decided to use bananas along with strawberries to make baked goodies. I Ended on making some really tasty Whole Wheat Strawberry Banana Muffins.

Strawberries go really well with Banana. My attempt at making Muffins using these two turned out awesome. Given, I bake different goodies entire December, I try to make a low-calorie version of baked goodies and hence made super tasty Whole Wheat Strawberry Banana Muffins with no added Butter. However, I replaced butter with refined oil. Also with the goodness of Whole Wheat Flour and a combo of two fruits. My muffins turned into a dose of a healthy treat for my little one.

I packed a Whole Wheat Strawberry Muffin in Pasta’s Snack box last morning and found she finished it completely. I had this with my morning cup of coffee and believe me it was a pleasure to have the super tasty, super soft muffin with a dose of Strawberry and Banana. Well, I have used my favorite small-sized “Kanthali Kala”, a local variety of small bananas but sharing the recipe using a normal banana for the ease of the readers.

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Whole Wheat Strawberry Banana Muffins

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Author: Debjani
Total Time: 35 mins
Yield: 15 Muffins 1x

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Description

Easy to make healthy whole wheat Strawberry Banana Muffins with no added Butter is a perfect dose of goodness and taste

Instructions

All the ingredients are needed to be at room temperature before making the batter.
Pre-heat the oven to 180 degrees C for 10 minutes. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Whole-Wheat-Strawberry-Banana-Muffins-Chopping-Fruits-300x200.jpg"][/url]
Wash and cut Strawberries into small cubes.
Remove the skin of Bananas and take bananas in a bowl and using a fork mash bananas.
I prefer to retain few small chunks of banana to give the cake/ muffin a body.
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Mix Whole Wheat Flour along with Baking Powder and Baking Soda in a bowl.
Sift using a sieve two times.
Now mix Nutmeg Powder with the Flour mix.
Mix Chopped Strawberries lightly with the flour mix so that the strawberries are coated with flour.
Add Mashed bananas in the flour-Strawberry mix and fold lightly.
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Now take Eggs and Powdered Sugar in a bowl and using a hand blender or manual whisk start mixing both until the mixture turns creamy.
It took me 2 minutes to mix both the ingredients using a hand blender.
Add Oil to the mixture and using the blender blend for 1 more minute.
Add Vanilla essence and Milk to the mixture and blend for 1 more minute.
Now make a well in the mid of the flour mix and pour the wet mixture.
Using a spatula fold everything lightly by Cutting and folding.
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Line a muffin tin with muffin liners.
Using a tablespoon or Ice-cream scoop fill ⅔ of each muffin liner with the batter.
Tap the muffin tray on table top after filling the tray.
Bake at 180 degrees C for 15-20 minutes in preheated oven. It took me 15 minutes to bake Whole Wheat Strawberry Banana Muffins.
Check at around in 15 minutes by inserting a toothpick in the mid of the muffins and if required bake for few more minutes.
Take Muffins out of the oven after baking and cool on a wire rack.
Store Muffins in an airtight container. These muffins can be stored for a month if refrigerated.