We have all looked at the fruit bowl in the house and found the brown bananas and then opened the fridge only to find some over the hill strawberries too. My ginger whole wheat strawberry banana muffins are an invention on just such a day. I love fruit bread and make it often but these little muffins are a bit lighter than the bread I make and with all the added whole grains these muffins are a pretty darn healthy alternative to many breakfast treats.  Keep in mind that adding the strawberries to the muffins is going to shorten their shelf life so if you are not planning on eating these quickly be sure and store them in the refrigerator. These ginger strawberry banana muffins with a little jam and a cup of coffee are a wonderful breakfast for us grownups and the kids love them as an easy after school snack. I love the flavor of fresh ginger and so I go a bit crazy adding at least the ½ inch that the recipe calls for if not more, but feel free to adjust the ginger to your preference.

Ginger Whole Wheat Strawberry Banana Muffins


  • ¾ cup white all-purpose flour
  • ¾ cup all-purpose whole wheat flour
  • ½ cup old fashioned oats
  • ¼ cup ground flax seed
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ½ inch micro planed fresh ginger or more
  • 3 tbsp vegetable oil
  • ½ tbsp vanilla extract
  • 1 egg
  • ¾ cup Greek yogurt it’s one 6oz container
  • 2 ripe bananas mashed
  • 1 cup diced & hulled strawberries
  • ½ cup dry coconut


  1. Pre heat your oven to 350 degrees. Mix all the dry ingredients together and set aside.
  2. In a second bowl stir together ginger, oil, vanilla, egg, yogurt and mashed bananas. Stir well until smooth. Then slowly add in the dry ingredients until you have a gooey and lumpy batter. It will be very stiff and you may want to use either a stand or hand mixer for these steps. Next add the berries and coconut. Fold them into the batter by hand trying not to damage the strawberries too much.
  3. Spray a muffin pan well with cooking spray. Then spoon in the batter filling each cup about three quarters full. If you want to put the muffins in cupcake wrappers you easily could, this would be a great idea if you are planning to transport the muffins.
  4. Bake the muffins for 20-30 minutes at 350 degrees. Allow to cool partially then remove from the muffin pan and put on wire rack to cool completely. This recipe should yield about one dozen regular sized muffins.

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