Mimi’s Giant Whole-Wheat Banana-Strawberry Muffins

I made some subsitutions to lower the calories and got it down to 164 per muffin. Used a 5.3 oz container of Two Good Mixed Berry Yogurt instead of the applesauce; used half a 4 oz. container of unsweetened applesauce instead of the milk; cut the brown sugar down to 1/2 cup; and used frozen blueberries instead of strawberries (wanted to use them up). Also cut the cinnamon down to 1/2 T and added 1/4 t of nutmeg. These were very good and just sweet enough. Next time I might add a pinch or so of salt. Baked them for 20 minutes in my silicone muffin pan, which I dearly love, and they came out perfect!

I’m so glad that I found this recipe. The muffins are healthy, easy to make, and tastes delicious!

I mostly followed the recipe, the only difference was that I didn’t pack the brown sugar (it’s definitely sweet enough that way, might even reduce next time) and used what I had on hand, which was organic frozen mixed berries and avocado oil. I topped them with a sprinkling of sugar and some coconut flakes on a couple too. I baked them in my multiple mini loaf pans. They turned out so moist, delicious and pretty too!

I used all purpose white flour and subbed Greek yogurt for the applesauce because that’s what I had available. These were extremely yummy!

I used frozen raspberries instead of sliced strawberries. My husband gave a 5 out 5 even though he does not like to give 5 star ratings! Next time I will try reducing the sugar as we are always trying to reduce our sugar intake.

After reading the reviews I figured I would try the recipe as is and make adjustments… next time. I though this was a really good recipe using 100% whole wheat flour. I did use a 4th banana sliced and folded it in at the same time as the strawberries. I thought the recipe was moist and delicious… would definitely make it again.

I doubt I would make a change in the recipe for banana Strawberry muffins…they were a hit with my kids!

I have tried many whole grain muffin recipes over the years, and this is by far my favorite as they are so very moist. Since one of my children are allergic to strawberries, I actually put a little extra banana and some mini chocolate chips. Probably not quite as healthy, but yummy none the less.

Extremely dense. I made with blueberries instead of strawberries, which gave them a nice pop of flavor.

Excellent, moist, and healthy muffin. I substituted canola oil for the vegetable oil and 6 tablespoons brown sugar splenda for the packed brown sugar.

I used apple sauce that had been sweetened, so I cut the sugar down to 1/2 a cup. I also used fresh strawberries from the garden – which were delicious! The muffins turned out pretty good, not too sweet!

These were really good. They are very hearty and healthy. They kept me feeling full until lunch.definitely will make them often.

Made these muffins and they did not turn out like many of the reviewer’s described. My muffins were very mushy, even though I baked them much longer than the suggested time. I Put one and a half cups of cut strawberries instead of one full cup. This was probably why they turned out mushy. Will try again another time

Oh wow – amazing! I took the advice of others and used plain greek yogurt for the applesauce and applesauce for the oil. I reduced the sugar to 1/2 cup, the cinnamon to 1/2 tbsp and added about 1/2 tsp of nutmeg. I cut my strawberries up very small. If you don’t, I don’t think the mix will cook around the large chunks of berries. These are really incredible! So glad I made them!

This was amazing! I had some frozen strawberry compote so I made some modifications. instead of oil I use butter because I love the flavor! I omitted the applesause because there is lots of extra juice to the strawberries. I also added 1/2 cup all purpose flour and 1 cup oats. this balanced the compote fantastically and made the muffins extra big in the pan ? love love love the flavor!

These were great, but I did make changes. I cut the sugar in half, subbed vanilla greek yogurt for the applesauce and then subbed applesauce for the oil. I also added some chia seeds and ground flax. I used white whole wheat flour and baked them in regular muffin tins for about 18 minutes. They turned out great! My kids love them!!! Thanks for the recipe!

I was searching for a recipe I could alter to make even healthier and to be part of my 21 day fix diet. The strawberries I had in freezer there ended up being freezer burnt so decided to leave those out. I used all Unsweetened apple sauce and only 1/4 cup coconut sugar and 1/4 cup honey. I also added a pinch of salt and a splash of vanilla. Half I stirred in some dark chocolate chips for my kids and topped some with walnuts. They baked up in the 20 mins. I’m interested to see the texture of them tomorrow.. Today they were perfect warm out of the oven.

These were absolutely yummy and incredibly moist. First of all I must say that out of necessity I had to make some small changes. I was tripling the recipe but didn’t have 3 tablespoons of cinnamon; used probably 4 teaspoons (didn’t even measure) and I live overseas where whole wheat flour costs a fortune so I used 3 cups whole wheat and 3 regular white flour. I didn’t measure the frozen strawberries either. I had a bag and I actually put them a few at a time in my food processor to chop up and then I added them to the flour before adding the other wet ingredients. I read that mixing the strawberries first with the flour would keep them from sinking to the bottom of the muffins. It was a bit hard to get it all fully mixed and there were a few spots of white flour but they couldn’t be tasted. The bananas are definitely the strongest flavour but the strawberries can be seen and I am sure they add to the moistness. No pockets of wetness which others complained about. Wonderful, wonderful muffins. My ladies loved them.

Great recipe for those watching sugar intake. I made it with regular flour since that is what I had on hand. It was not a very sweet recipe, but super moist and still delicious. If you like sugary stuff you may want to up the sugar. I used regular sized muffin tins and filled 3/4 full and ended up with short muffins and enough left over for a full size loaf pan.

I followed the recipe as written and it was absolutely delicious! The second time I made it I poured all the batter into a bread pan. I added a smidgen more oil and added a few more strawberries plus chia seeds. And it was even better. Baked in a loaf pan makes this bread even more flavorful and moist. I baked it at 350 deg. for 55 minutes. Everyone in the family loves it. I’m always looking for high fiber/high nutritional recipes for my husband that doesn’t taste like cardboard. And he who despises whole wheat anything eats up this bread like candy. I have not told him that this bread contains all whole wheat flour. Shhhh….it’ll be our secret!

I made it vegan by using two flax seed “eggs” and added sunflower seeds for extra health benefits. Flax seed “eggs” are made by a tablespoon ground flax seed mixed with two and half talblespoons water, let sit 10 minutes.