Healthy Strawberry Banana Yogurt Muffins (Print version)
Soft strawberry banana muffins made with Greek yogurt, ripe bananas, whole wheat flour, and fresh strawberries.
# Ingredients:
Dry ingredients
01 -
1 1/2 cups (180 g) whole wheat pastry flour or white whole wheat flour
02 -
1/4 cup (25 g) rolled oats, plus 1 tablespoon for topping if desired
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon fine salt
Wet ingredients
07 -
2 very ripe medium bananas, mashed, about 3/4 cup (180 g)
08 -
1/2 cup (120 g) plain Greek yogurt, 2 percent or whole milk preferred
09 -
1 large egg
10 -
1/3 cup (80 ml) maple syrup or honey
11 -
1/4 cup (60 ml) avocado oil or melted cooled coconut oil
12 -
1 teaspoon vanilla extract
Fruit
13 -
1 cup (150 g) fresh strawberries, hulled and diced small
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners and lightly spray the liners with oil.
02 -
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until evenly combined.
03 -
In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, egg, maple syrup, oil, and vanilla until blended.
04 -
Fold the dry ingredients into the wet ingredients just until combined. Do not beat the batter. Fold in the diced strawberries with a few gentle turns.
05 -
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a few oats on top if desired.
06 -
Bake for 18-21 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with moist crumbs.
07 -
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or let cool completely before storing.
# Good to know:
01 -
Makes 12 standard muffins.
02 -
Use very ripe bananas for the best natural sweetness.
03 -
Fresh strawberries give the best texture, but frozen diced strawberries can be used without thawing.