Healthy Strawberry Banana Yogurt Muffins Recipe
These Healthy Strawberry Banana Yogurt Muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with ripe bananas, fresh strawberries, Greek yogurt, and whole wheat flour, these muffins are moist, flavorful, and packed with wholesome ingredients. They are easy to prepare and offer a balanced combination of fruit and protein to keep you energized throughout the day.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 18 mini muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1/2 cup mashed very ripe banana (1 medium)
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla flavoring
- 3/4 cup white whole wheat flour (or all-purpose flour)
- 1/2 tsp aluminum free baking powder
- 1/4 tsp baking soda
- Pinch salt (optional)
- 1/2 cup chopped strawberries
Instructions
- Preheat and Prepare Pan: Heat oven to 350°F. Line a mini muffin pan with paper liners or use a silicone muffin pan. Lightly spray with oil to prevent sticking.
- Mash Banana: Mash the banana well until there are no lumps to ensure smooth texture in the muffins.
- Combine Wet Ingredients: In a large bowl, whisk together the mashed banana, egg, melted butter or coconut oil, Greek yogurt, and vanilla flavoring until fully blended.
- Add Dry Ingredients: Stir in the white whole wheat flour, aluminum free baking powder, baking soda, and pinch of salt if using. Mix just until the streaks of flour disappear to avoid overmixing.
- Fold in Strawberries: Gently fold in the chopped strawberries to distribute them evenly without breaking them down too much.
- Fill Muffin Pan: Scoop the batter by 1 tablespoonful into the prepared mini muffin pan, filling each cup evenly.
- Bake: Bake the muffins for 11-15 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for at least 5-10 minutes before removing to allow them to set and prevent breaking.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- You can substitute melted butter with coconut oil for a dairy-free option.
- White whole wheat flour can be replaced with all-purpose flour or a gluten-free flour blend if desired.
- To make full-size muffins, increase baking time to about 18-20 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Adding a handful of chopped nuts or a sprinkle of cinnamon can enhance flavor and texture.
