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–+ servings
Melany

Easy Strawberry Banana Yogurt Muffins – No Butter, No Oil! 💛

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease lightly.
  2. In a bowl, mash the banana until smooth.
  3. Add egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract; whisk until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gently mix dry ingredients into the wet ingredients until just combined (don’t overmix).
  6. Fold in the chopped strawberries.
  7. Divide batter into muffin cups, filling each ¾ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. 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.

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