Strawberry Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg
02 -
1/4 cup plain Greek yogurt
03 -
2 tablespoons melted butter or coconut oil
04 -
1/2 teaspoon vanilla
05 -
1/2 cup mashed banana, very ripe (1 medium-sized)
→ Dry Ingredients
06 -
Pinch of salt (optional)
07 -
1/2 teaspoon baking powder (aluminum-free)
08 -
1/4 teaspoon baking soda
09 -
3/4 cup whole wheat flour (or regular all-purpose)
→ Fruit
10 -
1/2 cup diced strawberries, very small pieces (about 1/4 inch)
# Instructions:
01 -
Set your oven to 350°F and get your mini muffin pan ready. Add paper liners or use a silicone pan, then lightly mist with oil to avoid sticking.
02 -
Mash the banana in a big bowl until it’s completely smooth. Stir in the egg, yogurt, melted butter, and vanilla until it’s all blended nicely.
03 -
Carefully stir in the flour, baking soda, powder, and salt (if adding) until everything’s just mixed in. Don’t go overboard with mixing.
04 -
Toss in the small strawberry chunks and gently combine. Scoop about 1 tablespoon of the mix into each muffin cup. Bake for 11-15 minutes or until a toothpick slides out clean. Let muffins cool in the tray for 5-10 minutes before taking them out.
# Notes:
01 -
Mash and measure the banana first to make sure the texture is on point.
02 -
These are naturally sweet and great for little ones, but older kids or adults might want 2-3 tablespoons of maple syrup or flavored yogurt for extra sweetness.
03 -
Swap out the strawberries for other berries like blackberries or blueberries if you’d like.