Even though it might not feel like it right now, summer is coming! Lately, I’ve been dreaming of sundresses, strawberry fields, and sparkling rosé on the porch.

Hey guys, Courtney here. As someone who lives for summer, I’ve been trying to bring all the warm-weather vibes to my 700 square-foot apartment — from my kitchen to my closet.

Unfortunately, it isn’t quite sundress season in NYC yet, so at the moment, I continue to wear sweaters as I dive into spring and summer recipes.

This past weekend, I had three overly ripe bananas just waiting to be transformed into some comfort food, so I found some frozen whole strawberries in the freezer and decided to make a batch of muffins.

I adapted a whole wheat strawberry banana muffin recipe from Joyful Healthy Eats, and I can’t tell you how wonderful the apartment smelled while these were baking.

The combination of strawberries, banana, and cinnamon produce a flavor that is the epitome of downhome goodness — with just a touch of sweetness.

Enjoy with your morning coffee, as a midday snack, or even for dessert!

Feel free to substitute strawberries for blueberries, blackberries, raspberries, or whatever you have on hand — I’m sure they will be equally as delicious.

Whole Wheat Strawberry Banana Muffins

Ingredients

2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 overripe medium bananas, mashed
½ cup of coconut sugar (light brown sugar works, too!)
¼ cup coconut oil, melted and cooled
1 tsp. vanilla extract
½ cup plain greek yogurt
1 large egg
1 and ½ cups chopped strawberries (if frozen, let thaw)

Directions

Preheat the oven to 350 degrees and spray a muffin tin.
In a small bowl, mix together whole wheat flour, baking soda, baking powder, cinnamon, and salt.
In a larger bowl, mix together mashed banana, coconut sugar, coconut oil, vanilla extract, greek yogurt, and egg.
Mix dry ingredients into wet ingredients slowly until combined.
Fold in the chopped strawberries.
Fill muffin tins about ¾ of the way.
Bake for 25 minutes (or until a toothpick inserted into the center comes out clean!)
Remove from the muffin tin and let cool on a cooling rack.

This recipe makes 12 muffins

What are some of your favorite summer comfort foods? Drop them in the comments below — we’re all looking for ideas!