Healthy Strawberry Banana Yogurt Muffins
These Healthy Strawberry Banana Yogurt Muffins are soft, naturally sweet, and full of fruity flavor. Made with ripe bananas, juicy strawberries, and creamy Greek yogurt — no added sugar needed! A wholesome breakfast or snack everyone will love.
Equipment
- Mixing bowls One large for batter, one small for dry ingredients
- Whisk For mixing wet ingredients
- Spatula To fold ingredients gently
- Mini muffin pan Line with paper liners or grease lightly
- Measuring cups and spoons For accurate ingredient amounts
Ingredients
- 1/2 cup mashed ripe banana (about 1 medium)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 3/4 cup white whole wheat flour (or all-purpose)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1/2 cup finely chopped fresh strawberries
Instructions
- Preheat oven to 350°F and line a mini muffin pan with paper liners or use a silicone pan. Lightly grease with oil spray.
- In a large bowl, mash the ripe banana until smooth. The riper, the better for natural sweetness.
- Add the egg, melted butter, yogurt, and vanilla extract. Whisk until creamy and combined.
- Stir in flour, baking powder, baking soda, and salt until just combined. Do not overmix for soft muffins.
- Fold in the chopped strawberries gently until evenly distributed throughout the batter.
- Scoop about 1 tablespoon of batter into each muffin cup. Bake for 11–14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5–10 minutes before removing. Enjoy warm or chilled!
Notes
Measure bananas after mashing for consistency. Use ripe, sweet strawberries for natural flavor. Don’t overmix your batter to keep muffins light and fluffy. Swap in vanilla yogurt for extra sweetness, or go dairy-free with coconut yogurt and oil.