Strawberry Banana Muffins
Delicious Strawberry Banana Muffins made with whole wheat flour and Greek yogurt, perfect for breakfast or snacks.
Equipment
- Muffin tin
- Mixing Bowls
- measuring cups
- measuring spoons
- mixer
Ingredients
- 1 cup white whole wheat flour or all-purpose flour if preferred
- ¾ cup old-fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 medium ripe banana mashed
- ¾ cup plain Greek yogurt
- ⅓ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries diced
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
- 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 until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries.
- Scoop the batter into the muffin liners, filling each about ¾ full.
- Bake for 16–20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before serving or storing.
Nutrition
Serving: 1muffinCalories: 106kcalCarbohydrates: 17gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 25mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 50IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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