Strawberry Banana Muffins

Strawberry Banana Muffins
Staff Writer

Kelly Pfeiffer

Strawberry Banana Muffins

Why make banana bread when you could make banana muffins instead? This recipe incoporates yogurt and fresh berries to give the classic banana bread recipe a summery twist. 

12
Servings
191
Calories Per Serving
Deliver Ingredients

Notes

Serve warm with butter or nut butter. 

Ingredients

  • 1.5  Cups  plus 3 tablespoons wheat pastry flour
  • 1.5  Teaspoons  baking powder
  • 1/4  Teaspoon  kosher salt
  • 1/2  Cup  loosely packed brown sugar
  • 1 1/2  large ripe bananas
  • eggs
  • 6  Ounces  Greek yogurt, preferably Chobani Strawberry Banana Greek Yogurt
  • 1  Cup  diced fresh strawberries

Directions

Preheat the oven to 350 degrees. Start by combining the flour, baking powder, and salt in a mixing bowl. In a separate bowl, mash the bananas with a fork until they are gooey and liquid-like. Add the sugar, greek yogurt, and eggs and blend until there are no lumps. Pour the wet ingredients into the dry ingredients and mix until just combined. 

Pour the batter into a greased or lined muffin tin. Bake the muffins in the oven for 35 minutes, or until the muffins are golden brown and a toothpick comes out clean. 

Nutritional Facts

Total Fat
7g
10%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
15mg
5%
Carbohydrate, by difference
24g
18%
Protein
9g
20%
Calcium, Ca
88mg
9%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
174mg
25%
Selenium, Se
14µg
25%
Sodium, Na
245mg
16%
Water
24g
1%
Zinc, Zn
1mg
13%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.