Description
Rushed mornings? Growling tummies? These Strawberry Banana Yogurt Muffins are your soft, sweet rescue squad. Ripe bananas, juicy strawberries, creamy Greek yogurt, and whole wheat goodness come together in one grab-and-go powerhouse. They’re tender, fruity, naturally sweetened—and ready in under 30 minutes! Think breakfast MVP with a touch of nostalgia and a whole lot of flavor.
Ingredients
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½ cup mashed ripe banana (about 1 medium)
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1 large egg (or flax egg for vegan)
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2 tbsp melted butter or coconut oil
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¼ cup plain Greek yogurt (or plant-based yogurt)
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½ tsp vanilla extract
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¾ cup white whole wheat flour (or all-purpose/GF blend)
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½ tsp baking powder
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¼ tsp baking soda
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Pinch of salt (optional)
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½ cup chopped strawberries (tossed in 1 tsp flour)
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease 6–8 muffin cups.
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In a large bowl, whisk together banana, egg, melted butter/oil, yogurt, and vanilla until smooth.
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In another bowl, mix flour, baking powder, baking soda, and salt.
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Fold dry ingredients into wet—just until combined.
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Fold in strawberries. Scoop into muffin cups, filling almost to the top.
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Bake 18–22 minutes, or until tops are golden and a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a rack.
Notes
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Use frozen strawberries (unthawed) for a pink-streaked swirl.
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Add oats, nuts, or chocolate chips for texture.
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Try blueberries + lemon zest for a bright twist.
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Vegan? Use flax egg + plant yogurt + coconut oil.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 120kcal per serving
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 17g
- Protein: 3g