Strawberry Banana Muffins
Slightly sweet and lightened up with Greek Yogurt, Thee Strawberry Banana Muffins are simple to make and super delicious!
Servings: 12 muffins
Calories: 161kcal
Ingredients
- 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
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.
Notes
Store these strawberry banana muffins in an air tight container in the refrigerator for up to 7 days.
If you want to freeze them, wrap them individually in parchment paper and store in a plastic bag for up to 3 months.
Nutrition
Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 167mg | Potassium: 158mg | Fiber: 3g | Sugar: 21g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg