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