Whole Wheat Strawberry Banana Muffins
Yields: 8 muffins
 
These healthy muffins taste like summer! The sweet banana and strawberries flavors pair perfectly, and the Greek yogurt keeps the muffins fabulously moist. Store any leftovers in a zip-topped bag in the refrigerator for up to 6 days. To reheat, place on in the microwave for 13-17 seconds.
  • 1 ¼ cups (150g) whole wheat flour (measured like this)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup (130g) mashed banana (about 1 medium)
  • 2 tbsp (30mL) honey
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¾ cup (105g) strawberries, diced (about 10-11)
  1. Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
  3. Divide the batter between the prepared muffin cups. Baked at 325°F for 22-24 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.
Notes: Fresh or frozen strawberries will both work. If using frozen, let them thaw for only a few minutes on the countertop—just until it’s easy to slice through them to dice. Also, add an extra 2 minutes to the bake time for frozen strawberries (about 24-26 minutes).

Pure maple syrup or agave may be substituted for the honey.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/07/21/whole-wheat-strawberry-banana-muffins/