Why You’ll Love This Recipe
- Naturally Sweetened: The combination of ripe bananas and fresh strawberries provides natural sweetness, reducing the need for added sugars.
- Moist and Tender: Greek yogurt adds moisture and a slight tang, resulting in a soft and tender crumb.
- Whole Grain Goodness: Using whole wheat flour increases the fiber content, contributing to a more filling and nutritious muffin.
- Kid-Friendly: These muffins are perfect for little ones, offering a healthy snack option without compromising on taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 large egg
- 1/4 cup melted butter or coconut oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh strawberries, diced
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- Prepare Wet Ingredients: In a large bowl, combine the mashed bananas, egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, and baking soda.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fold in Strawberries: Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Servings and Timing
- Yield: This recipe makes approximately 12 muffins.
- Preparation Time: 15 minutes
- Baking Time: 18-20 minutes
- Total Time: Approximately 35 minutes
Variations
- Add-ins: Incorporate a handful of chopped nuts, such as walnuts or pecans, for added crunch and healthy fats.
- Spices: Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Chocolate Chips: For a sweeter treat, fold in some dark chocolate chips along with the strawberries.
- Flour Alternatives: Substitute half of the whole wheat flour with almond flour for a different texture and flavor.
Storage/Reheating
- Storage: Store the cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Place the muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Reheating: To reheat, microwave a muffin for 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before adding to the batter to prevent excess moisture.
2. Can I substitute the Greek yogurt with a non-dairy alternative?
Yes, you can use a non-dairy yogurt alternative to make the recipe dairy-free. Ensure it’s plain and unsweetened to maintain the intended flavor.
3. How can I make these muffins gluten-free?
Substitute the whole wheat flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients are certified gluten-free.
4. Are these muffins suitable for babies under one year old?
Yes, these muffins contain no added sugar and are made with wholesome ingredients, making them suitable for babies. Always consult with a pediatrician regarding introducing new foods to your baby.
5. Can I omit the egg to make these muffins egg-free?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
6. How do I prevent the muffins from sticking to the liners?
Use parchment paper muffin liners or lightly spray the liners with cooking spray to prevent sticking.
Strawberry Banana Muffins
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Delight in these moist and flavorful Strawberry Banana Muffins! Packed with ripe bananas, fresh strawberries, and whole wheat goodness, they make the perfect wholesome breakfast or snack. Naturally sweetened and easy to make, these muffins are a hit with kids and adults alike.
Ingredients
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 large egg
- 1/4 cup melted butter or coconut oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh strawberries, diced
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, mix mashed bananas, egg, melted butter, Greek yogurt, and vanilla extract until smooth.
- In a separate bowl, whisk together whole wheat flour, baking powder, and baking soda.
- Gradually combine the dry ingredients with the wet mixture. Stir gently until just combined—do not overmix.
- Fold in diced strawberries until evenly incorporated.
- Divide batter among muffin cups, filling each 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- For added crunch, mix in chopped nuts like walnuts or pecans.
- Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
- Swap whole wheat flour for a mix of almond and all-purpose flour for a softer texture.
- These muffins freeze well for up to 3 months—perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
