Healthy Strawberry Banana Muffins
These healthy muffins taste like summer! The sweet banana and strawberries flavors pair together 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.
Ingredients
- 1 ¼ cups (150g) whole wheat flour or gluten-free 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 slightly)
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- ½ cup (130g) mashed banana (about 1 medium — see Notes!)
- 2 tbsp (30mL) honey
- ¼ cup (60g) plain nonfat Greek yogurt
- ¾ cup (105g) whole strawberries, diced (about 10-11 medium — see Notes!)
Instructions
- Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
- 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.
- 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
FLOUR SUBSTITUTIONS: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.
GLUTEN FREE OPTION: For the gluten-free option, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
IMPORTANT BANANA NOTES: Use the ripest bananas you can find! The ones that are almost entirely brown or black are perfect. They have a sweeter and stronger banana flavor than plain yellow bananas, which will make your muffins taste much better. They make your muffins more moist and tender too!
Measure the mashed banana by cups or grams. Do NOT measure by "one medium banana." Not all medium bananas are the exact same size, which can greatly impact how your muffins turn out.
SWEETENER SUBSTITUTIONS: Pure maple syrup or agave may be substituted for the honey.
STRAWBERRY NOTES: Fresh or frozen strawberries will both work. Measure them when they're whole, rather than after they've been diced. For the best results, cut the strawberries so they're no larger than the size of chocolate chips to ensure your muffins bake evenly.
If using frozen strawberries, 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).
{clean eating, gluten free, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.