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There’s something comforting about biting into a warm, freshly baked muffin, especially when it’s packed with sweet strawberries, ripe bananas, and creamy Greek yogurt. Whether you’re looking for a quick breakfast, a healthy snack, or a meal-prep option, these Strawberry Banana Yogurt Muffins are exactly what you need.
Made without butter or oil, these muffins stay moist and tender thanks to the natural richness of bananas and Greek yogurt. They’re nutritious, delicious, and incredibly easy to make. Let’s dive into this simple yet satisfying recipe!
Why You’ll Love These Strawberry Banana Yogurt Muffins
✔ Moist, Fluffy & Naturally Sweet – Thanks to bananas, Greek yogurt, and fresh strawberries.
✔ No Butter, No Oil – A healthier muffin recipe that doesn’t compromise on taste.
✔ Easy to Make – Just one bowl, a handful of ingredients, and 20 minutes in the oven.
✔ Perfect for Meal Prep – Make a batch and enjoy throughout the week.
✔ Customizable – Add nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor.
Ready to bake? Let’s go over what you need!
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What You Need to Make Strawberry Banana Yogurt Muffins
This healthy muffin recipe is made with simple ingredients that you probably already have in your kitchen.
Wet Ingredients
Ingredient | Measurement |
---|---|
Mashed very ripe banana | ½ cup (1 medium) |
Large egg | 1 |
Melted butter or coconut oil | 2 tbsp |
Plain Greek yogurt | ¼ cup |
Vanilla extract | ½ tsp |
Dry Ingredients
Ingredient | Measurement |
---|---|
White whole wheat flour (or all-purpose) | ¾ cup |
Baking powder (aluminum-free) | ½ tsp |
Baking soda | ¼ tsp |
Salt (optional) | A pinch |
Add-Ins
Ingredient | Measurement |
---|---|
Chopped fresh strawberries | ½ cup |
Now that you have everything ready, let’s get baking!
Step-by-Step Guide to Making the Best Strawberry Banana Yogurt Muffins
Step 1: Prepare the Ingredients
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease lightly to prevent sticking.
- Mash the banana in a large mixing bowl until smooth.
Step 2: Mix the Wet and Dry Ingredients
- Add the egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract to the mashed banana.
- Whisk together until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly mix the dry ingredients into the wet ingredients, stirring gently to avoid overmixing.
Step 3: Fold in the Strawberries
- Gently fold in the chopped strawberries, making sure they are evenly distributed.
- Spoon the batter into the muffin cups, filling each about ¾ full.
Step 4: Bake to Perfection
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Your muffins are now ready to enjoy!
Best Ways to Enjoy These Healthy Muffins
These Strawberry Banana Yogurt Muffins are delicious on their own, but you can also enjoy them with:
🍯 Drizzle of Honey – Adds natural sweetness.
☕ Coffee or Tea – A perfect companion for breakfast.
🥜 Nut Butter Spread – Try almond butter or peanut butter for extra protein.
🍓 More Fresh Strawberries – Serve with extra fruit for a refreshing touch.
Tips & Tricks for the Best Strawberry Banana Yogurt Muffins
✔ Use Overripe Bananas – The riper the banana, the sweeter the muffins.
✔ Don’t Overmix – Stir the batter until just combined to keep muffins light.
✔ Use Greek Yogurt for Moisture – It replaces oil while adding a protein boost.
✔ Toss Strawberries in Flour – Prevents them from sinking to the bottom.
✔ Let Muffins Cool Before Storing – This prevents excess moisture buildup.
Common Mistakes to Avoid When Making Muffins
🚫 Overmixing the Batter – Makes muffins dense instead of fluffy.
🚫 Using Too Many Strawberries – Too much fruit can make them mushy.
🚫 Skipping the Yogurt – Greek yogurt keeps the muffins moist without extra fat.
🚫 Baking at the Wrong Temperature – Always preheat your oven for even baking.
How to Store, Freeze, and Reheat Muffins
How to Store:
- Keep in an airtight container at room temperature for 2-3 days.
- Store in the fridge for up to 5 days.
How to Freeze:
- Wrap each muffin in plastic wrap and place in a zip-top freezer bag.
- Freeze for up to 3 months.
How to Reheat:
- Microwave: Heat for 20-30 seconds for a warm muffin.
- Oven: Reheat at 300°F for 10 minutes to restore freshness.
FAQs About Strawberry Banana Yogurt Muffins
Can I use frozen strawberries?
Yes! Just make sure to thaw and drain them before adding to the batter.
How do I make these muffins vegan?
Substitute the egg with a flax egg and use dairy-free yogurt.
What flour alternatives can I use?
You can use oat flour, almond flour, or gluten-free all-purpose flour.
Can I add chocolate chips or nuts?
Absolutely! ½ cup of mini chocolate chips or chopped nuts works well.
How do I prevent muffins from being too dense?
- Use room-temperature ingredients.
- Don’t overmix the batter.
- Measure flour correctly (spoon and level method).
Final Thoughts: A Delicious & Healthy Muffin Recipe to Try
These Strawberry Banana Yogurt Muffins are a must-try if you’re looking for a healthy, easy, and flavorful breakfast or snack. With no butter or oil, they’re moist, naturally sweetened, and packed with nutrients.
So why not give them a try? Bake a batch today and let us know how you like them in the comments!
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Easy Strawberry Banana Yogurt Muffins – No Butter, No Oil! 💛
- Total Time: 30 minutes
- Yield: 8 muffins
Description
A moist, fluffy, and naturally sweet muffin recipe made with Greek yogurt, ripe bananas, and fresh strawberries. No butter or oil needed! Perfect for a healthy breakfast or snack.
Ingredients
- ½ cup mashed ripe banana (about 1 medium banana)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- ¼ cup plain Greek yogurt
- ½ teaspoon vanilla extract
- ¾ cup white whole wheat flour (or all-purpose)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- A pinch of salt (optional)
- ½ cup chopped fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease lightly.
- In a bowl, mash the banana until smooth.
- Add egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract; whisk until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently mix dry ingredients into the wet ingredients until just combined (don’t overmix).
- Fold in the chopped strawberries.
- Divide batter into muffin cups, filling each ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use overripe bananas for natural sweetness.
- Don’t overmix to keep muffins light and fluffy.
- Toss strawberries in flour to prevent sinking.
- Store in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American