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These banana strawberry muffins have turned into my go-to for healthy snacking - they're sweetened only with fruit and packed with good-for-you stuff that kids and adults can't get enough of. I've tried dozens of healthy muffin recipes, and this one finally nails that perfect balance of fruit sweetness and soft texture without dumping in extra sugar.
The other day, my little one's eyes got so big when she helped squish bananas for our baking project. She was even more thrilled finding strawberry chunks inside after they cooled. We now look forward to making these together every weekend.
Key Ingredients
- Overripe Bananas: Go for super spotty ones! They'll give you all the sweetness and moisture you need. I always throw my too-ripe bananas in the freezer for later baking
- Greek Yogurt: Makes everything soft and adds some protein. Full-fat works best for little ones
- Whole Wheat Flour: Packs more nutrients than regular flour. Try to find the finely ground kind for softer muffins
- Fresh Strawberries: Pick sweet, ripe ones and cut them tiny so they mix throughout the batter
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Step-By-Step Guide
- Getting Ready:
- Heat your oven to 350°F. Put paper cups in your mini muffin tin or spray it well. Squish your banana until it's totally smooth. Make sure to measure after you've mashed it. Cut strawberries into really small bits.
- Making Your Batter:
- Stir your mashed banana with an egg that's not cold from the fridge. Slowly pour in your melted butter or coconut oil while you keep stirring. Dump in the Greek yogurt and vanilla, then mix until it looks smooth. Toss in your flour, baking powder, and baking soda. Fold everything just until you don't see dry spots anymore. Add your tiny strawberry pieces with just a few stirs.
- Cooking Them Up:
- A small cookie scoop works great for even amounts. Fill each cup about three-quarters full. Tap the pan on the counter to get air bubbles out. Cook for 12 minutes until the tops bounce back when touched. Stick a toothpick in - it should come out clean. Let them sit in the pan for 5-10 minutes before taking them out.
I started working on these muffins when I couldn't find good healthy snacks for my kiddo. After lots of testing, I figured out that really ripe bananas give enough sweetness without adding anything extra.
Why They're So Soft
When you mix mashed bananas with Greek yogurt, you get super moist muffins without tons of oil. I've noticed this combo also helps them stay fresh longer than other muffins I've made.
Big Or Small
We love the mini size for my daughter's small hands, but you can totally make regular muffins too. Just bake them longer - about 18-20 minutes should do it.
Keeping Them Fresh
These have become my number one meal prep hack. I usually make twice as many on the weekend - some go in the fridge, the rest in the freezer for later.
Mix It Up
Strawberry-banana might be our favorite, but we've had great luck swapping in blueberries or even small chunks of peach during summer months.
Each time I whip up these muffins, I'm reminded that cooking healthy stuff doesn't need to be hard. If you've got kids to feed or just want something good for yourself, these show how simple ingredients can taste amazing. They're more than just food at our house - they're part of our weekly tradition and how we share good eating habits as a family.
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Frequently Asked Questions
- → Can I swap out the flour?
- Definitely! Use all-purpose flour in the same amount as the whole wheat.
- → What's the best way to store them?
- Keep them in a sealed container at room temp for 2-3 days, or freeze them for up to three months.
- → Can I replace the strawberries with another fruit?
- Sure, try blueberries or blackberries instead of strawberries.
- → Why aren’t these muffins overly sweet?
- They’re made for kids without added sugar. You can make them sweeter for adults by adding maple syrup or flavored yogurt.
- → What’s a good Greek yogurt substitute?
- You can swap in sour cream for the Greek yogurt—it'll work the same way.