Description
These healthy strawberry banana muffins are the perfect combination of sweet and nutritious, made with whole wheat flour, ripe bananas, Greek yogurt, and fresh strawberries. With no added sugars, they’re naturally sweetened with honey, making them an ideal guilt-free breakfast or snack. Light, fluffy, and packed with flavor, these muffins are high in protein and can be easily customized to fit your dietary preferences. Enjoy them fresh or freeze them for a convenient breakfast or snack on the go!
Ingredients
- 1.5 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 overripe bananas (about 3/4 cup)
- 2 eggs (room temperature)
- 1/2 cup melted coconut oil (cooled)
- 1/3 cup honey
- 1/2 cup yogurt (at least 2% fat for moisture)
- 1 tsp vanilla
- 1/4 cup rolled oats (optional)
- 1.5 cups fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or spray.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash the ripe bananas. Add the eggs, melted coconut oil, honey, yogurt, and vanilla. Stir to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the strawberries (and oats if using).
- Divide the batter evenly among the muffin tin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- For variations, add nuts, chia seeds, or try different fruits like blueberries or raspberries.
- To make vegan: Use flax eggs and dairy-free yogurt.
- For a gluten-free option, substitute whole wheat flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
