Description
Simple recipe for moist muffins using yogurt for added moisture and a lighter texture.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1/2 cup chopped fresh strawberries
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, egg, Greek yogurt, vegetable oil, and vanilla extract until combined.
- Stir in the mashed banana until just mixed. Do not overmix.
- Gently fold the dry ingredients into the wet ingredients until just combined. A few lumps are fine.
- Fold in the chopped strawberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
- For a sweeter muffin, use vanilla Greek yogurt instead of plain.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: strawberry banana muffins, healthy muffins, yogurt muffins, breakfast muffins, easy baking