Strawberry Banana Muffins

You guys know I LOVE to bake.

I bake cookies on a Tuesday morning just because “I feel like.”

I make brownies 1x a month because what beats a warm homemade brownie with a scoop of vanilla bean ice cream on top?! 

As a Registered Dietitian Nutritionist (RDN) with a love for baking, I am personally always mindful of the added sugars being consumed. Instead of avoiding baked goods completely, I give my body what it’s craving in moderation.

However, others around me (my husband, family members, coworkers, friends) often tell me they have trouble with consuming sweets in moderation.

For example, a friend the other day asked me, “How can you eat just ONE cookie?!” And another friend asked me, “You are always eating carbs, how do you stay so fit??”

It’s totally normal and easy to overeat the sweets. I get it!

For those looking to indulge, but without a ton of added sugar (especially those with diabetes) these Skinny Strawberry Banana muffins are for you!

Ingredients you will need to make Strawberry Banana Muffins

Greek yogurt: I like to use plain, whole milk Greek yogurt. I’ve always made these with a strawberry flavored yogurt too and they are delicious that way too!

Sugar: I like to use a combination of both coconut sugar and brown sugar. However, if you only have granulated white sugar that is an acceptable substitute.

Eggs: Be sure to use room temperature eggs because room–temperature eggs (which are less viscous than cold eggs) mix better with the batter and rise more easily.

Milk: Cows milk (I use whole cows milk, but you can use 2% or whatever you have on hand. I have not tested with any plant based milks).

Ripe bananas: Be sure to use bananas that have spots on them (ripe bananas!) Using ripe bananas means they’re much easier to mash but also sweeter, as more of the starch has converted to sugar. Save some banana to slice into banana coins to garnish the muffin before baking.

Vanilla Extract: Adds flavor to the muffins and brings out other flavors of these strawberry banana muffins. Lemon extract is also a great substitute.

All Purpose Flour: Always a staple in my muffins. If you are gluten free, Bob’s Red Mill has a Gluten Free 1-1 baking flour you can try. However, I have never tested this recipe using that flour.

Baking Powder and Baking Soda: These are both chemical leavening agents that cause batters to rise when baked.

Salt: Salts purpose in many muffin recipes is to enhance the flavor of the other ingredients. Its presence wakes up some of the other flavors as the ingredients meld. 

Strawberries: I used fresh in this recipe. I have not tested using frozen, but if you do I would recommend thawing them completely and then dicing.

How to prevent soggy-bottomed muffins:

Toss the strawberries in a little bit of flour!

The solution to the strawberries sinking to the bottom of the muffins is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking

How to make Strawberry Banana Muffins:

Preheat your oven to 425° F. Spray a muffin tin* with non-stick baking spray and set aside.

In a medium sized bowl, whisk together the yogurt and the eggs. Add in the sugars and whisk again. Then add in the milk, mashed bananas, coconut oil, lemon juice and vanilla extract. Mix well. 

In another medium bowl, sift together the flour, baking soda, baking powder and salt. Using a rubber spatula, gently fold the dry ingredients in to the wet ingredients. 

Fold in the chopped strawberries. Be careful to not over mix muffin batter! Scoop the batter into prepared tins and garnish with a banana coin and a sliver of strawberry. Right before putting the muffins in the oven lower the baking temperature to 375° F.

Bake for 22-25 minutes. The large muffins take longer so if you use a small cupcake pan, I would check on muffins around 15 minutes. Use a toothpick to see if they are done! Let muffins cool for ~5 minutes and then enjoy!

These Skinny Strawberry Banana Muffins are…

• Easy to make
• Moist
• A lightened up breakfast treat
• Have the perfect combination of strawberry & bananas
• Great for a brunch with the girls
• So flavorful!

Other Strawberry recipes you will love:

Strawberry Greek Yogurt Scones

Strawberry Shortcake Popsicles

Salmon with Strawberry Salsa

Strawberry Spinach Basil Salad

Banana Split Ice Cream Pie/Cake

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Strawberry Banana Morning Muffins

Strawberry Banana Morning Muffins are a healthy and easy snack or treat! Made with fresh strawberries and sweetened with bananas.

5 from 1 vote

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 20 small muffins

Calories: 189kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• 12 cup muffin tin
• Mixing bowls
• Rubber spatula/mixing spoons
• Measuring cups & spoons

Ingredients

• 1 cup Greek yogurt, plain or strawberry flavor!
• 2 large eggs, room temperature
• 1/3 cup coconut sugar
• 1/2 cup brown sugar
• 1/2 cup milk
• 2 small bananas, ripe, mashed (about 3/4 cup)
• 1/4 cup melted coconut oil
• 1 Tbsp. lemon juice (fresh)
• 1 1/2 tsp. vanilla extract
• 2 1/2 cups All-Purpose Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup strawberries* chopped (about 15 strawberries)

Instructions

• Preheat your oven to 425° F. Spray a muffin tin* with non-stick baking spray and set aside.
• In a medium sized bowl, whisk together the yogurt and the eggs. Add in the sugars and whisk again. Then add in the milk, mashed bananas, coconut oil, lemon juice and vanilla extract. Mix well. 
• In another medium bowl, sift together the flour, baking soda, baking powder and salt. Using a rubber spatula, gently fold the dry ingredients in to the wet ingredients. 
• Fold in the chopped strawberries. Be careful to not over mix muffin batter! Scoop the batter into prepared tins and garnish with a banana coin and a sliver of strawberry. Right before putting the muffins in the oven lower the baking temperature to 375° F.
• Bake for 22-25 minutes. The large muffins take longer so if you use a small cupcake pan, I would check on muffins around 15 minutes. Use a toothpick to see if they are done! Let muffins cool for ~5 minutes and then enjoy!

Notes

This makes 12 cupcake sized muffins or 8 jumbo large muffins. 

 

If you do not have Greek yogurt, you may use sour cream!

Pro tip to prevent soggy bottomed muffins:

The solution to the strawberries sinking to the bottom of the muffins is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking

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Nutrition

Serving: 1muffin | Calories: 189kcal

Let me know in the comments below what you think of this recipe! 🙂