Description

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 offer a moist and flavorful bite with less sugar and more wholesome ingredients. They are quick to prepare and baked to a perfect golden brown, making them an ideal option for anyone seeking a healthy homemade baked good.

Ingredients

Scale

Wet Ingredients

1/2 cup mashed very ripe banana
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
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt (optional)

Mix-ins

1/2 cup chopped strawberries

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by greasing it or lining with paper liners.
Mash Banana: In a bowl, mash the very ripe banana thoroughly until smooth without lumps to ensure even distribution in the batter.
Combine Wet Ingredients: In a separate mixing bowl, whisk together the mashed banana, egg, melted butter or coconut oil, Greek yogurt, and vanilla extract until fully combined and smooth.
Mix Dry Ingredients: In another bowl, stir together the white whole wheat flour, baking powder, baking soda, and optional salt to blend evenly.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients and gently stir until just combined; avoid overmixing to keep muffins tender.
Fold in Strawberries: Carefully fold the chopped strawberries into the batter to distribute them evenly without crushing.
Fill Muffin Pan and Bake: Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full. Bake in the preheated oven for 11-15 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the muffins to cool in the pan briefly, then transfer them to a wire rack to cool completely before serving.

Notes

Use very ripe bananas for natural sweetness and moisture.
You can substitute melted butter with coconut oil for a dairy-free option.
Do not overmix the batter to ensure muffins remain light and fluffy.
Mini muffin pans make smaller, bite-sized muffins, but standard muffin pans can be used with adjusted baking time.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.