Healthy Strawberry Banana Yogurt Muffins

There’s something delightfully nostalgic about the sweet smell of muffins baking in the oven, especially when they’re packed with the flavors of strawberry and banana. This Healthy Strawberry Banana Yogurt Muffins recipe is an irresistible treat that’s not only easy to whip up but also perfect for breakfast, snack time, or a light dessert. With a blend of nutritious ingredients like Greek yogurt and whole wheat flour, these muffins are a guilt-free indulgence that both kids and adults will love.

Reasons to try it

What makes this recipe special is its balance between health and taste. It’s jam-packed with flavor while being a lighter alternative to traditional muffins. Not only are these muffins quick to prepare, but they also cater to busy lifestyles—perfect for meal prep on a Sunday to enjoy all week long. Whether you’re headed out the door in the morning or looking for a wholesome snack for the kids, these muffins have you covered. They come together in less than 30 minutes, making them ideal for a weekday breakfast or a last-minute brunch offering.

"I made these muffins for my kids, and they devoured them in seconds! It’s great to have a healthy snack option that they actually enjoy."

Preparing Healthy Strawberry Banana Yogurt Muffins

Creating these muffins is a breeze! You’ll start by mashing the banana and combining it with eggs, yogurt, and melted butter. Then, simply stir in the dry ingredients followed by the fresh strawberries, and you’re almost there! Bake them until golden and fluffy, and you’ve got a delightful treat ready to enjoy.

What you’ll need

Gather these items for your Healthy Strawberry Banana Yogurt Muffins:

• 1/2 cup mashed very ripe banana (1 medium)
• 1 large egg
• 2 tbsp melted butter or coconut oil
• 1/4 cup plain Greek yogurt
• 1/2 tsp vanilla extract
• 3/4 cup white whole wheat flour (or all-purpose flour)
• 1/2 tsp aluminum-free baking powder
• 1/4 tsp baking soda
• Pinch of salt (optional)
• 1/2 cup chopped strawberries

Feel free to swap the butter for coconut oil for a dairy-free option or explore using honey as a natural sweetener for a different flavor profile.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or use a silicone muffin pan, lightly spraying it with oil to prevent sticking.
2. In a mixing bowl, mash the banana until smooth with no lumps.
3. To the mashed banana, add the egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract. Whisk together until fully combined.
4. Gradually stir in the white whole wheat flour, baking powder, baking soda, and salt (if using). Mix until just combined—be careful not to overmix!
5. Gently fold in the chopped strawberries until evenly distributed.
6. Scoop about 1 tablespoon of batter into each cup of the prepared muffin pan.
7. Bake in the preheated oven for 11-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack.

Best ways to enjoy it

These muffins shine on their own but can be paired with a dab of almond butter or a dollop of honey yogurt for a decadent twist. They’re also fantastic with a side of fresh fruit, making for a colorful and nourishing breakfast spread. Serve them warm, room temperature, or even chilled for a refreshing snack.

Keeping leftovers fresh

To store your muffins, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, consider freezing them. Just wrap individual muffins in plastic wrap and place them in a freezer-safe bag, where they’ll stay fresh for up to three months.

Pro chef tips

• Use super ripe bananas: Not only do they provide the best sweetness, but they also contribute to the moisture of the muffins.
• Sifting flour: This step isn’t strictly necessary but can create an airier texture in your finished product.
• Adjust sweetness: If you prefer sweeter muffins, consider adding a tablespoon of honey or maple syrup to the wet ingredients.

Creative twists

While the strawberry banana combination is a classic, feel free to experiment! Try adding a handful of chocolate chips for those with a sweet tooth, or integrate nuts for an added crunch. For an entirely different spin, swap out strawberries for blueberries or raspberries, or try using flavored Greek yogurt for an extra boost.

Common questions

1. How long does it take to prep these muffins?
About 10 minutes for prep, with a total bake time of 11-15 minutes.

2. Can I use frozen strawberries instead of fresh?
Yes! Just be sure to thaw and drain them before chopping to avoid excess moisture in your batter.

3. How can I make these muffins vegan-friendly?
To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based yogurt.

4. Can I double this recipe?
Absolutely! Just ensure you have enough muffin pans ready, or bake in batches.

5. What’s the best way to serve leftovers?
For a warm treat, pop them in the microwave for about 10-15 seconds before eating!

Final thoughts

These Healthy Strawberry Banana Yogurt Muffins are not just a delicious treat, they’re also a smart choice for anyone looking to indulge guilt-free. I encourage you to try making them and share your thoughts below! Happy baking!

Healthy Strawberry Banana Yogurt Muffins

These Healthy Strawberry Banana Yogurt Muffins are a nutritious and delicious treat made with Greek yogurt and whole wheat flour, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup mashed very ripe banana (1 medium) Best if super ripe for sweetness and moisture.
• 1 large egg Can substitute with a flax egg for vegan option.
• 2 tbsp melted butter or coconut oil Use coconut oil for a dairy-free option.
• 1/4 cup plain Greek yogurt Consider using flavored yogurt for added zing.
• 1/2 tsp vanilla extract Enhances the flavor.

Dry Ingredients

• 3/4 cup white whole wheat flour (or all-purpose flour) Sifting can create an airier texture.
• 1/2 tsp aluminum-free baking powder Ensure it is fresh for better rising.
• 1/4 tsp baking soda
• Pinch of salt (optional) Balancing flavor.

Fruits

• 1/2 cup chopped strawberries Fresh or can use thawed frozen strawberries.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly spray a silicone muffin pan with oil.
2. In a mixing bowl, mash the banana until smooth with no lumps.
3. Add the egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract to the mashed banana and whisk together until fully combined.
4. Gradually stir in the white whole wheat flour, baking powder, baking soda, and salt (if using), mixing until just combined—be careful not to overmix!
5. Gently fold in the chopped strawberries until evenly distributed.
6. Scoop about 1 tablespoon of batter into each cup of the prepared muffin pan.

Baking

1. Bake in the preheated oven for 11-15 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack.

Notes

These muffins can be enjoyed as is or paired with almond butter or yogurt. Store in an airtight container; at room temperature for 2 days or in the fridge for a week. Freeze individually wrapped muffins for up to 3 months.