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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.