Healthy Strawberry Banana Yogurt Muffins Recipe
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.
- 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
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
- 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.
- Mash the Banana: Mash the very ripe banana thoroughly in a bowl until smooth without lumps to ensure an even texture in the muffins.
- 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.
- 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.
- Fold in Strawberries: Carefully fold in the chopped strawberries, distributing them evenly throughout the batter.
- Fill Muffin Pan: Using a tablespoon, scoop the batter into the prepared mini muffin pan, filling each cup appropriately.
- 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.
- 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
