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Strawberry Banana Muffins
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5 from 3 votes

STRAWBERRY BANANA MUFFINS

These strawberry banana muffins are incredible. There is something magical about the combination of juicy fresh strawberries and ripe sweet bananas.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: banana and strawberry muffins, banana strawberry muffins, strawberry banana muffins
Servings: 12 muffins

Ingredients

  • 2 medium-sized ripe bananas
  • 2 large eggs
  • 1/4 cup 0-fat Greek yogurt
  • 1 teaspoon milk of choice
  • 1 teaspoon vanilla extract
  • 0.81 cups (3/4 cup and 1 tablespoon) sugar or 1:1 sugar substitute
  • 2 cups flour, reserve 1 tablespoon of the flour for the strawberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ¼ cups strawberries, reserve 1/4 cup for the top of the muffins

Instructions

  • Wash and dry the fresh strawberries. Once they are completely dry, chop them into small even pieces. Then, set them aside.
  • Peel the bananas and add them to a large bowl. Then, thoroughly mash them with a fork until there are no lumps.
  • Add the eggs, 0-fat Greek yogurt, milk, and vanilla extract to the bowl with the mashed bananas. Then, whisk the wet ingredients together.
  • Add the sugar to the bowl with the wet ingredients and mix.
  • Set aside 1 tablespoon of the flour for the strawberries. Then, in a separate bowl, mix the remaining flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the bowl with the wet ingredients a little at a time until fully combined. Don’t overmix, but make sure the batter is combined.
  • Add the chopped strawberries to a small bowl along with the tablespoon of flour. Lightly mix the strawberries in the flour to remove the excess moisture. Then, set aside 1/4 cup of the strawberries. Add the rest of the strawberries to the muffin batter and lightly fold them in.
  • Add muffin liners to a muffin pan or lightly spray a silicone non-stick muffin pan with oil so the muffins don’t stick. Then, pour the batter into the muffin liners in the muffin pan. This recipe makes 12-14 muffins.
  • Evenly distribute the remaining 1/4 cup of strawberries on top of the muffins. Then, bake the muffins at 350℉ for 23-25 minutes. Our muffins took 24 minutes to bake. Then, let the muffins cool and enjoy!

Video

Notes

  • Strawberries: Cut the strawberries into small even pieces.
  • Use Ripe Bananas: Ripe bananas are sweeter and will add the best flavor to these muffins.
  • Storage: Store strawberry banana muffins in an airtight container at room temperature for up to two days if you plan to eat them soon. For longer storage, refrigerate them for three to four days. If you want to keep them even longer, freeze them in airtight containers for one to two months.
 
WW Points: 2 points per muffin if you use a sugar-free sweetener
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 113kcal | Carbohydrates: 22.1g | Protein: 3.9g | Fat: 1.1g | Saturated Fat: 0.3g | Cholesterol: 28mg | Sodium: 162mg | Fiber: 1.4g | Sugar: 3.5g