Soft, fruity, and naturally sweet—these Healthy Strawberry Banana Yogurt Muffins are the perfect way to start your morning or power through an afternoon slump. Made with wholesome ingredients like ripe bananas, Greek yogurt, and fresh strawberries, these muffins are moist, fluffy, and bursting with real fruit flavor.

They’re low in added sugar, high in protein, and naturally sweetened with banana and a touch of honey—no refined sugars here! Whether you enjoy them as a healthy breakfast, lunchbox snack, or pre-workout bite, these muffins offer all the indulgence without the guilt.

Plus, they freeze beautifully and are ideal for meal prep. Make a batch on Sunday and have nutritious, grab-and-go muffins ready for the week ahead!

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🍌🍓 Ingredients (in grams)

Dry Ingredients:

• 180g whole wheat flour (or all-purpose)
• 1 teaspoon baking soda (5g)
• ½ teaspoon baking powder (2g)
• ½ teaspoon cinnamon (1g)
• ¼ teaspoon salt (1g)

Wet Ingredients:

• 2 medium ripe bananas (200g mashed)
• 150g plain Greek yogurt (or any thick yogurt)
• 60g honey or maple syrup
• 1 large egg (50g)
• 1 teaspoon vanilla extract (5g)
• 45g neutral oil (e.g., avocado or light olive oil)

Add-ins:

• 120g fresh strawberries, chopped
• 1 tablespoon flour (to coat the strawberries, 10g)

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👩‍🍳 Instructions

1. Prep the Oven & Muffin Tin:

Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it with oil or spray.

2. Mix the Dry Ingredients:

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

3. Mash the Bananas & Combine Wet Ingredients:

In another bowl, mash the ripe bananas until smooth. Add in the Greek yogurt, honey, egg, vanilla extract, and oil. Whisk until well combined.

4. Combine Wet and Dry:

Pour the wet mixture into the dry ingredients. Mix gently with a spatula until just combined—do not overmix!

5. Prepare the Strawberries:

Toss the chopped strawberries in 1 tablespoon of flour to prevent them from sinking. Gently fold them into the muffin batter.

6. Scoop and Bake:

Divide the batter evenly among 10–12 muffin cups. Fill each about ¾ full. Optional: top each muffin with a slice of strawberry for a pretty finish.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

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🧁 Nutrition Facts (Per Muffin — yields 12)

• Calories: 160
• Protein: 5g
• Carbohydrates: 24g
• Sugars: 9g (mostly natural)
• Fat: 5g
• Fiber: 3g
• Sodium: 140mg

Values are estimates and may vary depending on exact ingredients used.

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🌟 Why You’ll Love These Muffins

• Naturally Sweetened: No refined sugar—just bananas and honey/maple syrup.
• Protein-Rich: Thanks to Greek yogurt and egg.
• Perfect Texture: Moist, tender crumb with juicy strawberry pockets.
• Kid-Approved: A great snack for little ones.
• Great for Meal Prep: Stays fresh for days and freezes well.

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🛠️ Tips & Tricks

• Use Overripe Bananas: The riper, the sweeter. Brown-spotted bananas are perfect.
• Don’t Overmix: For fluffy muffins, gently fold the batter until just combined.
• Frozen Strawberries: You can use frozen strawberries—just chop and toss in flour before adding. Do not thaw beforehand.
• Dairy-Free? Use plant-based yogurt and a flax egg (1 tablespoon ground flax + 3 tablespoon water) as substitutes.
• Make It Mini: Bake in a mini muffin tin for kid-friendly bites. Reduce bake time to 10–12 minutes.

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✨ My Extra Touch for You

For an elevated flavor, add a pinch of lemon zest to the batter. The brightness pairs beautifully with strawberries and brings a bakery-style finish. Or sprinkle the tops with a bit of oats and coconut sugar before baking for extra texture and a golden crust.

These muffins are proof that “healthy” and “delicious” don’t have to be opposites. You get all the joy of a sweet treat—without the sugar crash.