baking. cooking. eating.

Healthier Strawberry Banana Muffins

by flavorthemoments on April 21, 2013

healthier strawberry banana muffins | flavor the moments

healthier strawberry banana muffins | flavor the moments

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!  :wink:  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.  :grin:

healthier strawberry banana muffins | flavor the moments

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. :wink:  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.  :oops:  Never fear — I had ripe bananas on the counter and fresh strawberries, so I was back in business!  :smile:

healthier strawberry banana muffins | flavor the moments

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:

healthier strawberry banana muffins | flavor the moments

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!  :smile:

healthier strawberry banana muffins | flavor the moments

Healthier Strawberry Banana Muffins

51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Healthier Strawberry Banana Muffins

Healthier Strawberry Banana Muffins are moist and full of strawberry-banana flavor! Great for breakfast, snacks, or packing in lunch boxes!

Ingredients

1 cup all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup light brown sugar, packed

1/4 cup canola oil

2 large eggs

1 cup mashed bananas (about 2 1/2 medium)

1/2 cup low fat vanilla Greek yogurt

1/4 cup low fat milk

1 teaspoon pure vanilla extract

1 cup fresh, stemmed strawberries, chopped in small chunks

Instructions

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 3/4 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!

Notes

Don't use paper liners as the paper may stick to the muffins.

Adapted from Ellie Krieger's Better Blueberry Muffins.

{ 18 comments… read them below or add one }

Aimee @ ShugarySweets April 22, 2013 at 4:26 am

These are simply gorgeous! Love the strawberries in it, my husband would love them!

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flavorthemoments April 22, 2013 at 7:04 am

Thanks, Aimee! I can’t seem to get enough strawberries lately!

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Kelly @ Hidden Fruits and Veggies April 22, 2013 at 5:13 am

This recipe sounds tasty– love the flavor combo! BTW, these photos look amazing, great job with them!

P.S. if you want to use liners on a low fat/fat free muffin, just spritz them with nonstick spray. Works for me all the time!

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flavorthemoments April 22, 2013 at 7:05 am

Thank you, Kelly! I will use your tip, too. I prefer to use paper liners as they always look nicer!

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sally @ sallys baking addiction April 22, 2013 at 7:50 am

I am all about waking up to a couple healthy muffins for breakfast. And I am always searching for new recipes to make them! These look wonderful. I love strawberries and banana together. :)

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flavorthemoments April 22, 2013 at 8:08 am

Today I spread some peanut butter on one. It was tasty!

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Rosie @ Blueberry Kitchen April 22, 2013 at 9:27 am

Your muffins looks totally delicious and I love that they’re made with greek yogurt!

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flavorthemoments April 22, 2013 at 10:02 am

Thank you, Rosie! I almost always have Greek yogurt for eating AND baking!

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Ashley April 22, 2013 at 12:36 pm

Such pretty photos! And you’re making me wish I had one of these as a snack right now : ) I really like that there’s whole wheat flour in these … and of course plenty of strawberries (my favorite!)

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flavorthemoments April 22, 2013 at 2:13 pm

Thank you, Ashley. Coming from you that means a lot, because I always admire your photos! Ill trade you some muffins for your southwestern salad…deal?!

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Lynne June 21, 2013 at 5:35 am

what is the nutrition info on these muffins, – need fat, carbs, protein and fibre

thank you!

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flavorthemoments June 21, 2013 at 8:30 am

Hi, Lynne. While I don’t have the exact info for my muffins, the recipe that I adapted them from, Ellie Krieger’s Better Blueberry Muffins have the following info: Calories – 200, Fat – 1g, Sat. Fat – 1g, Fiber – 3g, Chol.-35mg, Sodium 230mg. I’m sorry the carbs weren’t listed, but I’d venture a guess to say it’s around 30g. I hope this helps!

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Trish - Mom On Timeout January 7, 2014 at 10:52 am

These muffins are just so darn gorgeous Marcie! Hard to believe they’re healthy :) Pinned!
Trish – Mom On Timeout recently posted…Strawberry Coconut SmoothieMy Profile

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flavorthemoments January 7, 2014 at 4:59 pm

Thank you, Trish! These are some of my favorite because they’re healthy without tasting like it.

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Julie January 26, 2014 at 6:08 am

I just made your muffin recipe. They are delicious! Moist but not greasy. Oh and I love the subtle cinnamon taste. This recipe is a keeper! :) Thank you so much!

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flavorthemoments January 26, 2014 at 8:24 am

I’m so glad to hear the muffins worked out for you! Thanks so much for the feedback, and have a great day, Julie! :)

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Anne March 21, 2014 at 4:01 pm

I just used your recipe with the following changes… they are in the oven right now: I used 1 cup of a gluten free mix flour, 1/2 cup almond flour, 1/2 cup quinoa flour, 1T flaxseed and 1T chia seed. I used plain nonfat greek yogurt instead of the vanilla yogurt and I used almond milk instead of the regular milk. My husband has Celiac DZ, so we have to go gluten free. Thanks so much,

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flavorthemoments March 21, 2014 at 5:05 pm

Hi, Anne! I’d love to know how they turn out as I love gluten free options. I hope you enjoy them!

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