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
