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Slightly sweet and lightened up with Greek Yogurt, Thee Strawberry Banana Muffins are simple to make and super delicious!
These muffins are fantastic. I love all types of muffins, but these and my Blueberry Crumb Muffins are my favorites.
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.
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!
Ingredients
Instructions
- 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.
Nutrition Facts
Serving Size 1 muffin
Amount Per Serving
Calories 117 Calories from Fat 7 *3 WW Points per serving
Total Fat 0.7g
Trans Fat 0.0g
Cholesterol 20mg
Sodium 130mg
Total Carbohydrates 27.4g
Dietary Fiber 1.3g
Sugars 21.4g
Protein 2.5g
**Nutrition information is not guaranteed 100%.
I thought you might like to see some other healthier muffin recipes:
Double Chocolate Quinoa Muffins from Lauren Kelly Nutrition
Cornbread Muffins from Nosh and Nourish
Blueberry Crumb Muffins from Lauren Kelly Nutrition
Low Carb Zucchini Muffins with Almond Flour from Food Faith Fitness
Pumpkin Gingerbread Muffins from Lauren Kelly Nutrition
Paleo Gluten Free Jumbo Chocolate Chip Muffins from Paleo Running Mama
Peanut Butter Protein Muffins from Lauren Kelly Nutrition
If you make these Strawberry Banana Muffins or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!
This sounds really good Lauren! Being a baking novice, can I omit the pastry flour and just use all flour? I’m not sure what it would do to the recipe.
Yes I believe you can use all purpose flour equally! 🙂 Let me know how it comes out!
Will do, it’s on my to make list for when I get back 🙂
Looks yummy, Lauren! BTW: You inspired a PB (well, almond butter), banana and grape quinoa bowl. : )
That sounds so yummy Lauren 🙂
This looks fabulous – I love whole wheat pastry flour too!
Thanks Liz!! 🙂
i want to make this now !!! love banana bread 🙂 you are the absolute best
I am going to make this! I Pinned to my Valentines board AND my Breads Board!
Thank you Shirley! I hope you like them 🙂
When do you add the honey or do you eat the muffins with honey?
I apologize Paula, I just added it in. Thank you for letting me know 🙂 Hope you like them!
I plan to make these soon! Do you use frozen or fresh strawberries?
I hope you like them Michelle! I usually use fresh but I am sure frozen would be just as delicious!
Just made these and didn’t have enough bananas so I added in applesauce to substitute the remaining needed. Unfortunately my muffins collapsed but the flavor is amazing! I will try this recipe again with the correct amount of bananas next time. I would love to be able to add applesauce again but not sure how to do that, any suggestions?
Hi Jenna! Are you trying to substitute something for the applesauce? Maybe the eggs?
No I had run out of bananas and so I was trying to add applesauce to fill in the rest of what I needed from the bananas. My son loved them! I really thought he wouldn’t go for them.