Description
These strawberry banana muffins are soft, fluffy, and naturally sweetened with ripe bananas and honey. Made with Greek yogurt for extra moisture, they’re a wholesome and delicious option for breakfast or a healthy snack. Easy to make and perfect for meal prep!
Ingredients
Wet Ingredients:
2 ripe bananas, mashed
½ cup Greek yogurt
⅓ cup honey or maple syrup
2 eggs
¼ cup melted coconut oil
1 teaspoon vanilla extract
Dry Ingredients:
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Add-Ins:
1 cup diced strawberries (fresh or frozen)
½ cup chopped nuts (optional)
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Mash & Mix: In a large bowl, mash the bananas until smooth. Add the Greek yogurt, honey, eggs, melted coconut oil, and vanilla. Mix until well combined.
Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
Mix Wet & Dry: Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix!
Add Strawberries: Gently fold in the diced strawberries (coat them in a little flour first to prevent sinking).
Fill Muffin Cups: Divide the batter evenly among the muffin tin, filling each cup ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
Make it Dairy-Free: Use coconut yogurt instead of Greek yogurt.
For Gluten-Free Muffins: Swap whole wheat flour with oat flour or a gluten-free blend.
Storage: Keep at room temperature for 3 days, in the fridge for 7 days, or freeze for up to 3 months.
Extra Flavor: Add chocolate chips or a sprinkle of cinnamon sugar on top before baking!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American