If you’re searching for a wholesome, easy-to-make snack or breakfast option that your little ones will love, look no further than these healthy strawberry banana yogurt muffins. Made with no added sugar, these muffins are naturally sweetened with fruit and bursting with fresh strawberries. They’re soft, moist, and perfect for babies, toddlers, and anyone who enjoys a lighter, healthier treat.
These mini muffins are not only delicious but also quick to make. With just 10 minutes of prep time and 15 minutes of baking, you can whip up a batch in under half an hour. Whether you’re serving them for breakfast or packing them as a snack, they’re sure to be a hit.
Why You’ll Love These Muffins
- No Added Sugar: These muffins rely solely on the natural sweetness of ripe bananas and strawberries, making them ideal for young children.
- Nutritious Ingredients: Packed with Greek yogurt for added protein, white whole wheat flour for fiber, and fresh fruit for vitamins, these muffins are as nutritious as they are tasty.
- Quick and Easy: With minimal prep and simple ingredients, you don’t need to be a master baker to make these.
- Customizable: You can easily swap out the strawberries for other berries like blueberries or blackberries to suit your taste.
Ingredients You’ll Need
To make these muffins, you’ll need the following ingredients:
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 3/4 cup white whole wheat flour (or all-purpose flour)
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- A pinch of salt (optional)
- 1/2 cup chopped strawberries
Step-by-Step Instructions
- Prep Your Oven and Muffin Pan: Preheat your oven to 350°F. Line a mini muffin pan with paper liners or use a silicone muffin pan. Lightly spray the liners or pan with oil to prevent sticking.
- Mash the Banana: Using a fork or potato masher, mash the banana until smooth and free of lumps. This step is crucial for achieving the right texture and sweetness in your muffins.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed banana, egg, melted butter (or coconut oil), Greek yogurt, and vanilla extract until well combined.
- Add Dry Ingredients: Gradually stir in the flour, baking powder, baking soda, and salt (if using). Mix just until the streaks of flour disappear; over-mixing can lead to dense muffins.
- Fold in Strawberries: Gently fold in the chopped strawberries. Make sure the pieces are small—no larger than 1/4 inch—for even distribution throughout the batter.
- Fill Muffin Pan: Scoop the batter into the prepared muffin pan, using about one tablespoon per muffin.
- Bake: Bake for 11-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid over-baking.
- Cool: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack.
Tips for Success
- Measure Your Banana: Bananas can vary greatly in size, so it’s important to measure after mashing to ensure you use exactly 1/2 cup.
- Chop Strawberries Small: Small pieces of strawberries (no larger than 1/4 inch) ensure the batter holds together well and bakes evenly.
- Prevent Sticking: Even if you’re using muffin liners or a silicone pan, a light spray of oil helps prevent sticking.
- Avoid Over-Mixing: Over-mixing the batter can lead to dense muffins. Mix just until the dry ingredients are incorporated.
- Substitutions: If you don’t have Greek yogurt on hand, sour cream works as a great alternative.
- Sweeten for Older Kids or Adults: These muffins are lightly sweetened for babies. If you’re making them for older kids or adults, consider adding 2-3 tablespoons of pure maple syrup or cane sugar to the wet ingredients. Alternatively, swap out plain yogurt for flavored varieties like vanilla or strawberry Greek yogurt.
Customization Ideas
One of the best things about this recipe is how versatile it is. Here are some ideas to make these muffins your own:
- Swap strawberries for blueberries, blackberries, or raspberries.
- Add a sprinkle of cinnamon or nutmeg for extra flavor.
- Mix in some finely chopped nuts or seeds for added texture and nutrition.
Serving Suggestions
These mini muffins are perfect on their own but can also be paired with other breakfast items like scrambled eggs or fresh fruit slices. They’re great for on-the-go snacks and can be packed in lunchboxes or enjoyed with a cup of coffee or tea.
Storage Tips
These muffins can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days or freeze them for up to three months. To reheat frozen muffins, simply microwave them for 20-30 seconds or let them thaw at room temperature.
Final Thoughts
Healthy strawberry banana yogurt muffins are an excellent choice for parents looking to provide wholesome snacks for their little ones. They’re easy to make, packed with nutrients, and naturally sweetened with fruit. Plus, their bite-sized format makes them perfect for tiny hands.
Whether you’re whipping up a batch for breakfast or prepping snacks for the week, these muffins are sure to become a family favorite. Try them today and enjoy a guilt-free treat that’s as delicious as it is nutritious!
PrintHealthy Strawberry Banana Yogurt Muffins
These healthy strawberry banana yogurt muffins are naturally sweetened with fruit and packed with fresh strawberries. They’re the perfect no-sugar-added snack or breakfast for babies, toddlers, and anyone looking for a nutritious treat!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 mini muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Healthy
Ingredients
- 1/2 cup mashed very ripe banana (1 medium)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon vanilla
- 3/4 cup white whole wheat flour (or all-purpose)
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- Pinch of salt (optional)
- 1/2 cup chopped strawberries
Instructions
1. Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or use a silicone muffin pan. Lightly spray with oil.
2. Mash the banana well until smooth.
3. In a large bowl, whisk together banana, egg, melted butter, yogurt, and vanilla.
4. Add the flour, baking powder, baking soda, and salt (if using). Stir until flour is just incorporated.
5. Gently fold in chopped strawberries.
6. Scoop batter by tablespoon into prepared muffin pan.
7. Bake for 11–15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the pan for at least 5–10 minutes before removing.
Notes
• Measure banana and strawberries after mashing/chopping to ensure correct volume.
• Chop strawberries very small (max 1/4 inch pieces).
• Use a light oil spray even with silicone molds to prevent sticking.
• Don’t overmix once flour is added to keep muffins fluffy.
• Swap Greek yogurt with sour cream if needed.
• You can use other small berries instead of strawberries.
• For older children/adults, consider adding 2–3 tbsp maple syrup or using flavored yogurt.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 50
- Sugar: 2g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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