Healthy Strawberry Banana Muffins
Healthy strawberry banana muffins are whole grain and naturally sweetened and perfect for a fruit-filled breakfast, lunch or snack time treat!
Yield: 12 muffins
Ingredients
- 1 cup white whole wheat flour (see notes)
- ¾ cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 medium ripe banana, mashed
- ¾ cups plain Greek yogurt (I use non-fat)
- ⅓ cup honey
- 1 large egg
- 1 teaspoon vanilla
- 1 cup fresh strawberries, diced
Instructions
- Preheat the oven to 350. Line a muffin tin with paper liners and spray with cooking spray. (Yes, I recommend doing both.)
- In a large bowl, combine the flour, oats, baking powder, baking soda and salt.
- In a medium bowl, mash the ripe banana. Add the Greek yogurt, honey, egg and vanilla and stir well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced strawberries.
- Scoop the batter into the muffin liners, filling each about ¾ full.
- Bake at 350 for 16-20 minutes, until a toothpick inserted in the center comes out clean. Mine are ready at 18 minutes.
- Let cool then store at room temperature for 1-2 days. After that, they are best stored in the refrigerator for another 3-4 days or in the freeze for up to 6 months.
Notes
Flour: I use a white whole wheat flour but regular all-purpose flour would be fine as well. You can also do half whole wheat flour and half all-purpose flour if you like.
Oats: I use old-fashioned rolled oats. Quick cook oats should work fine too.
Yogurt: I use nonfat plain Greek yogurt here. You could also use a 2% or 5% Greek yogurt if you prefer. (See below for how to make these vegan.)
Add-ins: Finally, you could add in some chocolate chips - maybe ½ cup or so - if you wanted to give these a chocolate spin!
Vegan: To make these muffins vegan, use a flax egg in place of the egg, use agave or maple syrup in place of the honey and use a non-dairy yogurt, such as soy or coconut milk yogurt, in place of the Greek yogurt.
Storage tips:
- You can store these muffins at room temperature, in a bag or container, for 1-2 days.
- After that, I like to put them in the refrigerator. (I do this with any baked good that uses banana because I find it can start to turn if it sits out too long.) They’ll keep in the fridge for another 3 days at least.
- Or, you can freeze these strawberry muffins for up to 6 months. I wrap each muffin in a strip of aluminum foil and then place them in a freezer-safe ziptop bag (that’s labeled!)
- Defrost overnight in the fridge or pop a muffin into the microwave (after the foil has been removed) and heat on hight for about 30 seconds to defrost.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 149mg | Fiber: 2g | Sugar: 10g
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