Healthy Strawberry Banana Yogurt Muffins
Delicious and nutritious muffins made with whole wheat flour, oats, ripe bananas, and strawberries, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat pastry flour Creates a nutty flavor and adds fiber.
- 0.25 cup rolled oats Adds a wholesome, chewy texture.
- 1 teaspoon baking powder Essential for giving muffins a perfect rise.
- 0.5 teaspoon baking soda Works alongside baking powder for a light finish.
- 1 teaspoon ground cinnamon Adds warmth and a cozy flavor.
- 0.25 teaspoon fine salt Enhances flavors and balances sweetness.
Wet Ingredients
- 0.75 cup ripe bananas, mashed Provides natural sweetness and moisture.
- 0.5 cup plain Greek yogurt Adds creaminess and a protein boost.
- 1 large egg Binds ingredients together for structure.
- 0.33 cup maple syrup or honey Natural sweetener that complements flavors.
- 0.25 cup avocado oil or melted coconut oil Provides healthy fats and moisture.
Mix-ins
- 1 cup fresh strawberries, hulled and diced Adds a burst of brightness and flavor.
Instructions
Preparation
- 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.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until evenly combined.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, egg, maple syrup, and oil until blended.
- Fold the dry ingredients into the wet ingredients just until combined. Avoid beating the batter.
- Gently fold in the diced strawberries with a few turns to keep them intact.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18-21 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out with moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use overripe bananas for maximum sweetness. Consider adding vanilla extract or chopped nuts for additional flavor and crunch. Store in an airtight container at room temperature for up to three days or freeze for longer storage.