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Healthy Strawberry Banana Yogurt Muffins Recipe

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4 from 9 reviews

These Healthy Strawberry Banana Yogurt Muffins are a deliciously moist and nutritious snack made with ripe bananas, fresh strawberries, and creamy Greek yogurt. Perfect for a quick breakfast or anytime treat, these muffins are made with whole wheat flour and natural sweeteners for a wholesome option that the whole family will enjoy.

  • Total Time: 25 minutes
  • Yield: 18 mini muffins

Ingredients

Wet 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 extract

Dry Ingredients

  • 3/4 cup white whole wheat flour (or all purpose flour)
  • 1/2 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • Pinch of salt (optional)

Fruit

  • 1/2 cup chopped strawberries

Instructions

  1. Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or use a silicone muffin pan. Lightly spray the pan with oil to prevent sticking.
  2. Mash Banana: Mash the ripe banana thoroughly in a bowl until no lumps remain to ensure even texture in the muffins.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed banana, egg, melted butter or coconut oil, Greek yogurt, and vanilla extract until fully combined.
  4. Add Dry Ingredients: Stir in the white whole wheat flour, aluminum-free baking powder, baking soda, and optional salt. Mix just until the streaks of flour disappear without overmixing to keep muffins tender.
  5. Fold in Strawberries: Gently fold the chopped strawberries into the batter, distributing them evenly while maintaining the batter’s lightness.
  6. Fill Muffin Pan: Using a tablespoon, scoop the batter into the prepared muffin liners, filling each about 3/4 full for perfect-sized mini muffins.
  7. Bake: Bake in the preheated oven for 11 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Allow muffins to cool in the pan for 5 to 10 minutes before removing them to a wire rack to cool completely or serve warm.

Notes

  • Using very ripe bananas enhances natural sweetness and moisture.
  • Substitute butter with coconut oil for a dairy-free option.
  • White whole wheat flour can be swapped with all-purpose flour if preferred.
  • Mini muffins bake faster than regular-sized muffins; adjust baking time accordingly if scaling up.
  • Do not overmix the batter to keep the muffins tender and light.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/healthy-strawberry-banana-yogurt-muffins-recipe/