Slightly sweet and lightened up with Greek Yogurt, Thee Strawberry Banana Muffins are simple to make and super delicious!
These make the perfect make-ahead breakfast or healthy snack for kids (and adults too!).
The greek yogurt and mashed bananas make this bread super moist and the strawberries add an unbelievable amount of sweetness. It is so easy to make your own breads and muffins.
These muffins are fantastic. I love all types of muffins, but these and my Blueberry Crumb Muffins are my favorites. Ok, I also love these Pumpkin Gingerbread Muffins and Peanut Butter Protein Muffins too!
Why You Should Make These Strawberry Banana Muffins
By making your own, you know EXACTLY what ingredients you are eating (and this recipe just so happens to be all good stuff!) These yummy muffins have no butter in them at all and you'd never even know it.
I have made these with different fruits too. You can use whatever is in season and what you have in the house.
I have made these with raspberries, all mixed berries, blueberries, you name it. Next I want to make these with yummy blackberries.
But if you do use strawberries, try to use organic since strawberries are on The Environmental Working Group's Dirty Dozen list. You can even use organic frozen strawberries in here too.
I used whole what flour to add some more fiber in here, but you can definitely use an all purpose flour if you'd like. Remember, the white flours have less fiber and are a bit more processed. Just something to keep in mind.
I love baking and cooking with Greek Yogurt as most of you know since I wrote The Greek Yogurt Cookbook. These muffins are a perfect example of the moist texture that Greek Yogurt lends in baked goods.
I also have made these in heart shaped muffin tins that came out adorable. Just a note for you, it was a silicone mold that cooks slightly different than a steel pan.
You an even see that the edges are slightly darker than the rest of the heart shaped muffins. They are still adorable but just keep checking them after 30 minutes or so.
My kids loved these for Valentine's Day. Yes, of course they still got chocolate but this was an adorable surprise for their breakfast.
You all know that I love freezer friendly meals and snacks and these freeze really well as well as long as you keep them in airtight freezable plastic bags. I like to freeze them individually so if I just want one muffin I can easily just take it out, leave it on the counter to defrost I 10-15 minutes.
I don't know what I would do if I didn't have all of my recipes able to be frozen. It is such a huge time saver!
Double Chocolate Quinoa Muffins from Lauren Kelly Nutrition
Cornbread Muffins from Nosh and Nourish
Blueberry Crumb Muffins from Lauren Kelly Nutrition
Strawberry Banana Muffins
- 1 ½ cups white whole wheat flour
- ¼ cup unrefined sugar
- ½ cup raw honey
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large, ripe bananas
- 2 eggs
- ¾ cup plain Greek yogurt
- 1 cup diced strawberries
- Preheat oven to 375 degrees. Grease muffin tins.
- Start by combining flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, mash bananas with a fork until they are almost like a liquid.
- Add eggs, honey and sugar… mix thoroughly. Next add the Greek yogurt. Whisk until everything is well combined and there are no lumps.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. Next, fold in the fresh strawberries.
- Pour batter into prepared muffin tins. Put into the oven and bake for 35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Transfer tray to a cooling rack and (try to) let the muffins cool for at least ten minutes before removing.