why make this recipe
These muffins are light, moist, and full of fruit. They use yogurt and bananas for natural sweetness and less fat. They work for quick breakfasts, snacks, or a healthy treat.
introduction
This recipe uses ripe bananas and fresh strawberries to make soft muffins that many people like. If you enjoy banana desserts, try this other easy treat for more banana flavor: banana pudding brownies recipe.
how to make Healthy Strawberry Banana Muffins
You mix the wet ingredients, mix the dry ingredients, then fold them together. Add the strawberries last so they stay bright. Spoon the batter into a muffin tin and bake until a toothpick comes out clean.
Ingredients :
2 ripe bananas, mashed, 1 cup fresh strawberries, chopped, 1 cup Greek yogurt, 1/2 cup honey or maple syrup (for sweetening), 1 cup whole wheat flour or gluten-free flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla extract, 1/2 tsp cinnamon (optional)
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners., 2. In a large bowl, mix the mashed bananas, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth., 3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon., 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined., 5. Fold in the chopped strawberries., 6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full., 7. Bake for 18-20 minutes, or until a toothpick comes out clean., 8. Let cool for a few minutes in the tin before transferring to a wire rack.
how to serve Healthy Strawberry Banana Muffins
Serve warm or at room temperature. They taste good with a smear of yogurt or a little nut butter. Pair with tea, coffee, or milk for a simple snack or breakfast.
how to store Healthy Strawberry Banana Muffins
Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. To freeze, wrap each muffin and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.
tips to make Healthy Strawberry Banana Muffins
- Use very ripe bananas for the best flavor and sweetness.
- Do not overmix the batter; mix until the dry ingredients are just combined.
- Fold strawberries gently to avoid turning the batter pink.
- Measure flour by spooning it into the cup and leveling it off.
- Check doneness with a toothpick inserted in the center.
variation (if any)
- Add 1/4 cup chopped nuts or seeds for crunch.
- Use frozen strawberries but do not thaw them first; fold them in frozen.
- Replace honey with brown sugar if you want a different sweetness.
- Add 1/4 cup oats for a heartier texture.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Fold them in frozen to reduce bleeding. Baking time stays about the same.
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free yogurt like coconut or almond yogurt.
Q: Can I use regular sugar instead of honey or maple syrup?
A: Yes. Use 1/2 cup to 3/4 cup sugar, depending on how sweet you like them.
Q: How do I know when muffins are done?
A: A toothpick in the center should come out clean or with a few crumbs but no wet batter.
Q: Can I double the recipe?
A: Yes. Use two muffin tins and bake in the same oven. Rotate the tins if needed for even baking.
Healthy Strawberry Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious muffins made with ripe bananas and strawberries, featuring Greek yogurt for moisture and natural sweetness.
Ingredients
- 2 ripe bananas, mashed
- 1 cup fresh strawberries, chopped
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup (for sweetening)
- 1 cup whole wheat flour or gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed bananas, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes in the tin before transferring to a wire rack.
Notes
Serve warm or at room temperature. Best with yogurt or nut butter. Store in an airtight container for up to 2 days, or refrigerated for 5 days. Freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 170mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
