If I’m not eating oatmeal for breakfast, it’s because I baked some muffins. I love baking them…AND eating them…so I’m always trying to change them up. I’ve said it before — I don’t like fat-laden muffins that are too greasy or buttery. I just want them to be moist and flavorful, with some nutrition. That’s not too much to ask! 😉 These Healthier Strawberry Banana Muffins fit that criteria and more. They’re incredibly moist, and they’re full of strawberry-banana flavor! That’s one of my favorite flavor combinations, so that makes me very happy. 😀
I was trying to figure out what to make yesterday, and I began perusing through a cookbook that’s one of my old stand-bys — “Comfort Food Fix“, by Ellie Krieger. I have almost all of her cookbooks because she really knows how to develop healthy recipes that don’t skimp on flavor! I work hard exercising, so I don’t want to lose my workout in one sitting. 😉 I like to indulge, as you’ve seen, but predominantly I do like to eat healthy so I don’t have to work even harder. Who needs an uphill battle? Not me! I spied Ellie’s Better Blueberry Muffins and knew I needed to make them, but I had no blueberries. 😳 Never fear — I had ripe bananas on the counter and fresh strawberries, so I was back in business! 🙂
These muffins are whole grain as they’re made with half all purpose flour and half whole wheat flour. I made some changes to the original recipe, which include using all brown sugar instead of granulated for more flavor, mashed bananas instead of applesauce, and low fat vanilla Greek yogurt instead of plain yogurt. Let’s not forget I omitted blueberries and used chopped fresh strawberries. YUM! :tounge:
These Healthier Strawberry Banana Muffins will leave you feeling happy and satisfied with no guilt! You can’t say that about too many things. These muffins are perfect for a mid-day snack and/or for packing in lunch boxes, too. They also make a tasty treat. You decide when you want to eat them. Make some today! 🙂
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup light brown sugar, packed
- ¼ cup canola oil
- 2 large eggs
- 1 cup mashed bananas (about 2½ medium)
- ½ cup low fat vanilla Greek yogurt
- ¼ cup low fat milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh, stemmed strawberries, chopped in small chunks
- Preheat the oven to 400 degrees. Spray a 12-capacity muffin pan with cooking spray.
- In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, vigorously whisk the brown sugar, canola oil, and eggs until foamy. Whisk in the bananas, yogurt, milk, and vanilla. Stir in the dry ingredients just until combined. Do not over mix. Fold in the strawberries.
- Using an ice cream scoop, scoop the batter into each muffin cup about ¾ full. Bake 15-20 minutes, or until the muffins spring back when touched and a toothpick inserted into the center comes out clean. Cool the muffins on a wire rack for 15 minutes, then remove from the pan and continue to cool. Refrigerate leftover muffins in an airtight container for up to 3 days or freeze!
Adapted from Ellie Krieger's Better Blueberry Muffins.