Healthy Strawberry Banana Yogurt Muffins Recipe

Introduction

These Healthy Strawberry Banana Yogurt Muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with ripe bananas, fresh strawberries, and Greek yogurt, they are naturally sweet and moist without added sugar. Mini-sized and easy to make, they’re great for kids and adults alike.

Ingredients

• ½ cup mashed very ripe banana (about 1 medium)
• 1 large egg
• 2 tbsp melted butter or coconut oil
• ¼ cup plain Greek yogurt
• ½ tsp vanilla extract
• ¾ cup white whole wheat flour (or all-purpose flour)
• ½ tsp aluminum-free baking powder
• ¼ tsp baking soda
• Pinch of salt (optional)
• ½ cup chopped strawberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or use a silicone muffin pan. Lightly spray with oil to prevent sticking.
2. Step 2: Mash the banana thoroughly until smooth with no lumps.
3. Step 3: In a large bowl, whisk together the mashed banana, egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract until well combined.
4. Step 4: Stir in the flour, baking powder, baking soda, and salt (if using). Mix gently until the flour is just incorporated and no streaks remain. Avoid over-mixing to keep the muffins light.
5. Step 5: Fold in the chopped strawberries carefully.
6. Step 6: Using a tablespoon, scoop the batter into the prepared muffin cups, filling each about three-quarters full.
7. Step 7: Bake for 11 to 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Measure the banana after mashing for accurate volume to ensure proper texture.
• Chop strawberries very small (no larger than ¼ inch) and measure after chopping to evenly distribute in the batter.
• Use a light spray of oil even with liners or silicone pans to prevent sticking.
• Substitute sour cream for Greek yogurt if needed for a similar tang and moisture.
• Try blueberries or blackberries instead of strawberries for a different berry twist.
• For sweeter muffins, add 2-3 tablespoons of pure maple syrup or cane sugar with the wet ingredients, or use flavored yogurt (vanilla or strawberry).

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of whole wheat?

Yes, all-purpose flour can be used as a substitute. The texture may be slightly lighter but still delicious.

Are these muffins suitable for babies?

Yes, these muffins contain no added sugar and use wholesome ingredients, making them a great option for babies and toddlers. Just be sure to chop the berries small to avoid choking hazards.

Healthy Strawberry Banana Yogurt Muffins Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

These Healthy Strawberry Banana Yogurt Muffins are a delicious, wholesome snack perfect for babies, toddlers, or anyone looking for a naturally sweet treat without added sugar. Made with ripe bananas, fresh strawberries, whole wheat flour, and creamy Greek yogurt, these mini muffins provide a soft texture and balanced flavors that are both nutritious and satisfying.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup mashed very ripe banana (about 1 medium banana)
• 1 large egg
• 2 tbsp melted butter or coconut oil
• ¼ cup plain Greek yogurt
• ½ tsp vanilla extract

Dry Ingredients

• ¾ cup white whole wheat flour (or all-purpose flour)
• ½ tsp aluminum-free baking powder
• ¼ tsp baking soda
• Pinch of salt (optional)

Add-ins

• ½ cup chopped strawberries (chopped into pieces no larger than ¼ inch)

Instructions

1. Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C). Line a mini muffin pan with paper liners or use a silicone muffin pan. Lightly spray the liners or pan with oil to prevent sticking.
2. Mash the Banana: Mash the very ripe banana thoroughly in a bowl until smooth without lumps to ensure an even texture in the muffins.
3. 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.
4. Mix Dry Ingredients: Add the white whole wheat flour, aluminum-free baking powder, baking soda, and salt (if using) to the wet mixture. Stir gently until the flour streaks disappear but avoid over-mixing to keep the muffins light and fluffy.
5. Fold in Strawberries: Carefully fold in the chopped strawberries, distributing them evenly throughout the batter.
6. Fill Muffin Pan: Using a tablespoon, scoop the batter into the prepared mini muffin pan, filling each cup appropriately.
7. Bake: Place the muffin pan in the preheated oven and bake for 11 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve: Let the muffins cool in the pan for at least 5 to 10 minutes before removing them to cool completely on a wire rack or serving warm.

Notes

• Measure the mashed banana by volume since banana sizes vary; using the correct amount ensures proper texture.
• Chop strawberries very small (no larger than ¼ inch) and measure after chopping for accurate quantity.
• Even with liners or silicone pans, spray with oil to prevent muffins from sticking.
• Avoid over-mixing the batter to prevent dense muffins.
• If plain Greek yogurt is unavailable, sour cream can be used as a substitute.
• Substitute strawberries with other berries like blueberries or blackberries if desired.
• These muffins have no added sugar and are ideal for babies; for sweeter muffins suitable for older children or adults, swap the plain yogurt for flavored yogurt or add 2-3 tablespoons of maple syrup or cane sugar to the wet ingredients.
• Leaving a star rating in the recipe comments is appreciated if you enjoy this recipe.

Keywords: healthy muffins, strawberry banana muffins, yogurt muffins, baby-friendly baking, low sugar muffins, whole wheat muffins, fruit muffins, toddler snacks