why make this recipe
These muffins are simple, healthy, and quick to bake. They use ripe banana and yogurt for natural sweetness and moist crumbs. You can make a batch for breakfast, snacks, or lunchboxes.
introduction
This recipe makes small, soft muffins with real fruit and yogurt. They use simple ingredients you may already have. If you like banana baked treats, you may also like the banana pudding brownies recipe.
how to make Healthy Strawberry Banana Yogurt Muffins
Start by gathering your ingredients and preheating the oven. Mix the wet ingredients, stir in the dry ones, then fold in the strawberries. Spoon small amounts of batter into a mini muffin pan and bake until a toothpick comes out clean.
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
- 3/4 cup white whole wheat flour (or all purpose)
- 1/2 tsp aluminum free baking powder
- 1/4 tsp baking soda
- pinch salt (optional)
- 1/2 cup chopped strawberries
Directions :
- 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 the banana well until there are no lumps.
- In a large bowl, whisk the banana, egg, melted butter, yogurt, and vanilla.
- Stir in the flour, baking powder, baking soda, and salt (if using), mixing until the streaks of flour just disappear.
- Fold in the chopped strawberries.
- Scoop the batter by 1 tablespoon into the prepared muffin pan.
- Bake for 11-15 minutes, or until a toothpick inserted into the center emerges clean.
- Let muffins cool in the pan for at least 5-10 minutes before removing them.
how to serve Healthy Strawberry Banana Yogurt Muffins
Serve warm or at room temperature. They go well with a little extra yogurt, a smear of nut butter, or fresh fruit on the side. They work for breakfast, snack, or a quick dessert.
how to store Healthy Strawberry Banana Yogurt Muffins
Let muffins cool completely. 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 or freeze for up to 2 months. Thaw in the fridge or at room temperature, then warm gently.
tips to make Healthy Strawberry Banana Yogurt Muffins
- Use very ripe banana for the best flavor and moisture.
- Measure flour by spooning it into the cup and leveling it off to avoid dry muffins.
- Do not overmix after adding flour; mix until just combined.
- Chop strawberries small so they distribute evenly in each mini muffin.
- If batter seems thick, add a teaspoon or two of milk to loosen it slightly.
variation (if any)
- Swap strawberries for blueberries or raspberries.
- Add 1/4 cup chopped nuts or 2 tbsp oats for texture.
- Use dairy-free yogurt and coconut oil to make them dairy free.
FAQs
Q: Can I make full-size muffins instead of mini?
A: Yes. Bake full-size muffins at 350°F for about 18-22 minutes. Check with a toothpick.
Q: Can I use frozen strawberries?
A: You can. Thaw and drain excess liquid, then pat dry before chopping and folding into batter.
Q: Can I skip the egg?
A: You can try an egg substitute like 1/4 cup applesauce or a flax egg, but texture will change slightly.
Q: How do I keep muffins from sticking?
A: Use paper liners or lightly grease the pan. Let muffins cool a bit before removing.
Q: Are these muffins sweet enough without added sugar?
A: Yes. The ripe banana and strawberries add natural sweetness. Add a tablespoon of honey or maple syrup if you want sweeter muffins.
Healthy Strawberry Banana Yogurt Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These simple, healthy muffins use ripe bananas and yogurt for natural sweetness, perfect for breakfast or snacks.
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
- 3/4 cup white whole wheat flour (or all purpose)
- 1/2 tsp aluminum-free baking powder
- 1/4 tsp baking soda
- pinch salt (optional)
- 1/2 cup chopped strawberries
Instructions
- Preheat the oven to 350°F and line a mini muffin pan with paper liners or use a silicone muffin pan; lightly spray with oil.
- Mash the banana well until there are no lumps.
- In a large bowl, whisk the banana, egg, melted butter, yogurt, and vanilla together.
- Stir in the flour, baking powder, baking soda, and salt (if using) until just combined.
- Fold in the chopped strawberries.
- Scoop 1 tablespoon of batter into the prepared muffin pan.
- Bake for 11-15 minutes, or until a toothpick inserted into the center emerges clean.
- Let muffins cool in the pan for 5-10 minutes before removing them.
Notes
Use very ripe bananas for best flavor, and be careful not to overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
