Healthy Strawberry Banana Yogurt Muffins Recipe
Healthy Strawberry Banana Yogurt Muffins are moist, flavorful mini muffins made with ripe bananas, fresh strawberries, and creamy Greek yogurt. These wholesome muffins combine natural sweetness from fruit with the goodness of whole wheat flour, making them a nutritious snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Muffin Batter Ingredients
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla extract
- 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)
- 1/2 cup chopped fresh strawberries
Instructions
- Preheat and Prepare Pan: Heat the oven to 350°F (175°C). Line a mini muffin pan with paper liners or use a silicone mini muffin pan and lightly spray with oil to prevent sticking.
- Mash the Banana: Peel and mash the ripe banana thoroughly until smooth with no lumps remaining for even distribution in the batter.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed banana, egg, melted butter or coconut oil, plain Greek yogurt, and vanilla extract until well combined.
- Add Dry Ingredients: Stir in the white whole wheat flour, baking powder, baking soda, and salt (if using) into the wet mixture. Mix gently until just combined and the streaks of flour disappear, being careful not to overmix.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the batter to evenly distribute without crushing them.
- Fill Mini Muffin Cups: Using a tablespoon, scoop the batter into the prepared mini muffin pan, filling each cup nearly full.
- Bake the Muffins: Bake in the preheated oven for about 11 to 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for 5 to 10 minutes before removing them to cool completely on a wire rack.
Notes
- Use very ripe bananas for natural sweetness and moist texture.
- If you prefer, substitute coconut oil for butter to make the recipe dairy-free.
- White whole wheat flour adds nutrition while keeping muffins tender; all-purpose flour can be used as a substitute.
- You can use regular or mini muffin pans; baking times may vary slightly with size.
- Do not overmix the batter to avoid dense muffins; mix just until ingredients are combined.
- Fresh strawberries work best; frozen berries may release excess moisture and alter texture.
