Strawberry Banana Morning Muffins

Name: Strawberry Banana Morning Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 small
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)

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
20 small
Calories
189 kcal
Course
Dessert
Cuisine
American

Strawberry Banana Morning Muffins

Ulric Williams

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

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Ingredients

Servings

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)

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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!

Equipments used:

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