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Healthy strawberry banana muffins made with yogurt, fresh strawberries, and bananas.

Healthy Strawberry Banana Yogurt Muffins

These delightful muffins combine ripe bananas and strawberries with Greek yogurt, offering a healthy and tasty treat perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup mashed very ripe banana (about 1 medium banana) Use very ripe bananas for best flavor
  • 1 large egg Can substitute with a flaxseed or chia seed mixture for a vegan option
  • 2 tbsp melted butter or coconut oil Use coconut oil for a healthier option
  • 1/4 cup plain Greek yogurt Can be substituted with non-dairy yogurt for a vegan option
  • 1/2 tsp vanilla extract
Dry Ingredients
  • 3/4 cup white whole wheat flour (or all-purpose flour) Gluten-free option: use a 1:1 gluten-free flour blend
  • 1/2 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • Pinch of salt (optional)
  • 1/2 cup chopped strawberries Frozen strawberries can be used if thawed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly spray it with oil.
  2. In a mixing bowl, mash the banana until smooth and creamy.
  3. Add the egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract to the banana, whisking until fully combined.
  4. Gradually stir in the white whole wheat flour, baking powder, baking soda, and salt (if using). Mix gently until just combined; be cautious not to overmix.
  5. Fold in the chopped strawberries with care.
Baking
  1. Scoop about 1 tablespoon of batter into each muffin cup of your prepared pan.
  2. Bake in the oven for 11-15 minutes, or until a toothpick inserted comes out clean.
  3. Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack.

Notes

Serve warm drizzled with honey or maple syrup. Enjoy with fresh fruit or yogurt for a complete breakfast. Store in an airtight container for up to three days, or freeze for up to three months.