Description
Fluffy, moist muffins bursting with the sweetness of ripe bananas and fresh strawberries, perfect for breakfast, snacks, or picnics.
Ingredients
- 2 ripe bananas, smashed
- ⅓ cup Greek yogurt
- ⅓ cup butter, melted
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
- 1 cup strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine mashed bananas, Greek yogurt, and melted butter using a wooden fork or spoon.
- Mix in the sugar, egg, and vanilla extract.
- Sprinkle baking soda and salt over the mixture, then stir to combine.
- Add flour last, mixing gently until just combined—do not over-mix.
- Fold in the sliced strawberries until evenly distributed.
- Grease a 12-cup muffin pan with non-stick spray. Fill each cup about ¾ full with batter.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins on a rack, remove from the pan, and serve warm or at room temperature.
Notes
- Use overripe bananas for extra sweetness and flavor.
- Fresh strawberries work best, but frozen can be used if thawed and drained.
- Do not over-mix the batter to keep muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 181
- Sugar: 14g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
