Healthy Strawberry Banana Muffins
Healthy strawberry banana muffins are whole grain and naturally sweetened, perfect for a fruit-filled breakfast, lunch, or snack time treat!
Equipment
- Muffin tin
- mixing bowls
- measuring cups
- measuring spoons
- spatula
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour can substitute with all-purpose flour
- ¾ cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 medium ripe banana mashed
- ¾ cup plain Greek yogurt non-fat
- ⅓ cup honey
- 1 large egg
- 1 teaspoon vanilla
Fruits
- 1 cup fresh strawberries diced
Instructions
Baking Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners and spray with cooking spray.
- In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
- In a medium bowl, mash the ripe banana. Add the Greek yogurt, honey, egg, and vanilla, and stir well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced strawberries.
- Scoop the batter into the muffin liners, filling each about ¾ full.
- Bake at 350°F for 16-20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool then store at room temperature for 1-2 days, refrigerate for another 3-4 days, or freeze for up to 6 months.
Notes
Flour can be substituted with all-purpose or half and half whole wheat and all-purpose flour. Use old-fashioned rolled oats. Non-dairy yogurt for vegan option. Optional: add chocolate chips.
Nutrition
Serving: 1muffinCalories: 106kcalCarbohydrates: 22gProtein: 4gFat: 1gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 149mgFiber: 2gSugar: 10g
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