Fluffy and soft healthier banana muffins with swirls of strawberry jam.
Can I make this recipe vegan?
Yes! Substitute greek yogurt with non-dairy yogurt, milk with non-dairy milk, and egg with 1 flax egg (1 tbsp flaxseed meal mixed with 2 tbsp water).
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but I think a gluten-free 1-1 all-purpose flour should work.
Can I use a different flavor of jam?
Definitely! Feel free to use your favorite jam flavor.
How do I store these muffins?
Since they contain ripe banana, I suggest storing in the fridge in an airtight container for up to 1 week or at room temp in an airtight container for 3-4 days.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Strawberry Jam Banana Muffins
Ingredients
- 3 large ripe bananas, mashed
- â…“ cup maple syrup
- ¼ cup olive oil
- ¼ cup plain greek yogurt
- ¼ cup milk
- 1 large egg
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ¾ cups whole wheat white flour
- ½ cup oat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup strawberry jam
Instructions
- Preheat oven to 400°F. Line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together mashed bananas, maple syrup, oil, yogurt, milk, egg, vinegar, and vanilla until combined. Add flours, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a smooth batter forms.
- Add dollops of strawberry jam on top of the batter and swirl in using a spoon. Fill each muffin liner mostly full with batter.
- Bake muffins for 5 minutes. Reduce oven temp to 350°F and bake for another 15-17 minutes until toothpick inserted comes out mostly clean (a few moist crumbs is ok). Allow muffins to cool in the tin for 5 minutes before carefully transferring to a wire cooling rack.
