Why You’ll Love This Recipe
These muffins are packed with healthy ingredients that will keep you feeling satisfied without the guilt. The use of whole wheat flour provides fiber, while Greek yogurt adds a creamy texture and a boost of protein. The natural sweetness from the ripe banana and fresh strawberries means you don’t need to rely on excess sugar, making these muffins both tasty and nutritious. They’re easy to prepare and bake in just under an hour, making them a perfect choice for a busy morning or a healthier treat any time of the day. Whether you’re looking for a quick breakfast, an on-the-go snack, or something to satisfy your sweet tooth without the added calories, these muffins hit the spot.
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup brown sugar (or coconut sugar)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ripe banana, mashed
- 1 cup fresh strawberries, diced
- ¼ cup melted coconut oil (or vegetable oil)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line or grease a muffin tin to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, combine the whole wheat flour, baking soda, baking powder, and salt. Whisk together well until blended.
- Blend Wet Ingredients: In a large bowl, mix the Greek yogurt, brown sugar, egg, mashed banana, and vanilla extract. Ensure it’s all combined smoothly.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix, as this can lead to dense muffins.
- Fold in Strawberries: Carefully fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
- Add Oil: Drizzle in the melted coconut oil, mixing gently until everything is incorporated.
- Scoop Batter: Using a spoon or ice cream scoop, fill the prepared muffin tin cups about two-thirds full with batter.
- Bake: Place in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove from the oven and allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 40-45 minutes
Variations
- Add Nuts: For some extra crunch and healthy fats, add chopped walnuts or almonds to the batter.
- Use Other Fruits: If you don’t have strawberries, feel free to use other fruits like blueberries, raspberries, or even diced apples for a different flavor.
- Lower Sugar: If you prefer a lower-sugar version, you can reduce the amount of brown sugar or substitute with a natural sweetener like stevia or maple syrup.
- Gluten-Free Option: You can substitute the whole wheat flour with a gluten-free flour blend if you need a gluten-free version of this recipe.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use a plant-based yogurt and oil to make these muffins vegan.
Storage/Reheating
These Healthy Strawberry Banana Yogurt Muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply warm them in the microwave for a few seconds or pop them in a 350°F (175°C) oven for about 5-10 minutes.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just be sure to thaw and drain them before adding them to the batter to avoid excess moisture.
Can I substitute the Greek yogurt with another type of yogurt?
Yes, you can use any yogurt you prefer, such as regular yogurt or non-dairy yogurt, if you want a dairy-free version. Greek yogurt adds more protein, but other options will work as well.
Can I make these muffins ahead of time?
Yes, these muffins can be made ahead of time and stored in an airtight container. They’ll stay fresh for several days at room temperature or can be frozen for longer storage.
Can I add chocolate chips to the muffins?
Absolutely! You can add ½ cup of mini chocolate chips to the batter if you want to make these muffins even more indulgent.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The tops should be golden brown, and the muffins should spring back when lightly touched.
How can I make these muffins fluffier?
To make the muffins fluffier, be sure not to overmix the batter. Stir just until combined. Overmixing can lead to dense muffins. Also, make sure your baking soda and baking powder are fresh, as expired leavening agents won’t provide the lift needed.
Can I make these muffins without banana?
Yes, if you don’t like bananas or don’t have one on hand, you can substitute with unsweetened applesauce or even mashed sweet potato for a different flavor.
Can I double this recipe?
Yes, you can easily double this recipe if you want to make a larger batch. Just make sure to use a larger muffin tin or bake them in batches.
Can I use a different oil instead of coconut oil?
Yes, you can use vegetable oil, olive oil, or even melted butter as a substitute for coconut oil.
Can I add more fruit?
Yes, you can experiment with adding more fruit like chopped peaches, blackberries, or even raisins. Just be mindful of the added moisture from the fruit.
Conclusion
Healthy Strawberry Banana Yogurt Muffins are the perfect blend of nutrition and taste. With whole wheat flour, Greek yogurt, and fresh fruit, these muffins offer a wholesome treat that’s packed with fiber, protein, and natural sweetness. They’re easy to make and ideal for breakfast, snacks, or even a light dessert. Whether you’re looking for a healthier muffin option or simply want to enjoy a delicious, fruity treat, this recipe is sure to become a favorite. Enjoy these moist, flavorful muffins that are perfect for any occasion!
Healthy Strawberry Banana Yogurt Muffins: An Incredible Ultimate Recipe
Healthy Strawberry Banana Yogurt Muffins are a delicious and nutritious treat made with whole wheat flour, Greek yogurt, and fresh fruit. These muffins are naturally sweetened with banana and strawberries, providing a wholesome option for breakfast, snacks, or light dessert.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 12 muffins
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup plain Greek yogurt
½ cup brown sugar (or coconut sugar)
1 large egg
1 tablespoon vanilla extract
1 ripe banana, mashed
1 cup fresh strawberries, diced
¼ cup melted coconut oil (or vegetable oil)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line or grease a muffin tin to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, combine the whole wheat flour, baking soda, baking powder, and salt. Whisk together well until blended.
- Blend Wet Ingredients: In a large bowl, mix the Greek yogurt, brown sugar, egg, mashed banana, and vanilla extract. Ensure it’s all combined smoothly.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix, as this can lead to dense muffins.
- Fold in Strawberries: Carefully fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
- Add Oil: Drizzle in the melted coconut oil, mixing gently until everything is incorporated.
- Scoop Batter: Using a spoon or ice cream scoop, fill the prepared muffin tin cups about two-thirds full with batter.
- Bake: Place in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove from the oven and allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
For added crunch and healthy fats, try adding chopped walnuts or almonds to the batter.
Experiment with other fruits like blueberries, raspberries, or apples if strawberries aren’t available.
If you prefer a lower-sugar version, reduce the amount of brown sugar or use a natural sweetener like stevia or maple syrup.
For a gluten-free version, swap the whole wheat flour with a gluten-free flour blend.
To make these muffins vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based yogurt and oil.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
