Strawberry Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg
02 -
1/4 cup plain Greek yogurt
03 -
2 tablespoons melted coconut oil or butter
04 -
1/2 teaspoon vanilla extract
05 -
1 medium banana, mashed (about 1/2 cup when fully mashed)
→ Dry Ingredients
06 -
3/4 cup all-purpose or white whole wheat flour
07 -
1/2 teaspoon baking powder (choose aluminum-free if possible)
08 -
A pinch of salt (optional)
09 -
1/4 teaspoon baking soda
→ Fruit
10 -
1/2 cup finely diced strawberries (cut into pieces around 1/4 inch big)
# Instructions:
01 -
Get your oven going at 350°F. Either use a silicone mini muffin pan, or line a regular mini muffin tray with paper liners. Spray lightly with oil so the muffins don't stick.
02 -
Mash your banana in a big bowl until there are no chunky bits. Whisk in the egg, then add the melted coconut oil (or butter), yogurt, and vanilla. Stir well so everything blends together nicely.
03 -
Carefully mix in the flour, baking powder, baking soda, and salt (leave out if you're skipping it). Don't stir too much—stop as soon as the dry ingredients disappear into the mix.
04 -
Fold the chopped strawberries into the batter. Spoon about 1 tablespoon of the mixture into each muffin liner. Pop them in the oven and bake for 11-15 minutes, or until a toothpick poked into the center of a muffin comes out without batter sticking. Let them cool in the pan for 5-10 minutes, then remove.
# Notes:
01 -
Make sure to measure the banana after mashing it. This ensures you get the right texture each time.
02 -
Kids and babies will love these since they don't have any added sugar. Want them sweeter? Add 2-3 tablespoons of maple syrup or use flavored yogurt.
03 -
Feel free to swap out the strawberries for other berries, like blackberries or blueberries.