All recipes, Baking, Muffins

Strawberry banana greek yogurt muffins

March 20, 2016

I love creating new muffin and loaf recipes… but I always fear when it comes to figuring out points. I want it to be point friendly and not have people feel like they can’t work it into their day… so how excited was I to figure out these tasty strawberry banana greek yogurt muffins came in at only 2 smart points each?? I’ll tell ya, I was ecstatic!! πŸ™‚ They are full size muffins bursting with flavor… they were so good I ate two..right out of the oven!

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5.0 from 14 reviews
Strawberry banana greek yogurt muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
2sp/2pp each
Ingredients
  • 150g container 0% greek yogurt, plain, vanilla or berry works
  • 1 egg
  • 1 egg white (I use liquid egg whites)
  • 1 large banana, mashed
  • 1 tsp vanilla extract
  • 2 Tbsp brown sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup flour (I use all purpose)
  • 1 cup fresh strawberries (cut into small pieces)
Instructions
  1. Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
  2. In a bowl beat together your egg, egg white and brown sugar. Add in yogurt, mashed banana and vanilla and continue beating for 1 minute.
  3. Stir in your flour, baking powder and soda. Gently fold in your diced strawberries.
  4. Divide into 10 muffin cups and bake in oven for approx 25 minutes.
  5. Let cool for 5 minutes, makes 10 muffins at 2sp or 2pp each. Muffins are dense in texture and not "fluffy" type muffins due to ingredinets used.
  6. Nutritional info per muffin (not incl strawberries) Calories 71..Fat 0.6g..Saturated fat 0.2g...Carbs 12.6g...Fiber 0.3g...Sugars 3.1g..Protein 3.7g

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93 Comments

  • Reply jgirlzin76 March 21, 2016 at 3:51 pm

    Are these regular size muffins are mini muffins?

    • Drizzle
      Reply Drizzle March 21, 2016 at 5:44 pm

      They are regular sized muffins as stated πŸ™‚

      • Reply Mediachick87 October 19, 2016 at 10:16 pm

        Hi drizzle! Just a question.. I’ve noticed that in your calorie break down it says (not incl strawberries) just wondering why you don’t include that in your calorie count.. Also can i use coconut or almond flour instead of all purpose? Ps so happy i stumbled on your site!!

        • Drizzle
          Reply Drizzle October 20, 2016 at 1:08 pm

          Hi There, I don’t incl it because on weight watchers fruit and veggies are free in points, so if I incl them when I figure out my nutritional info on my fitness pal it will give me higher numbers and a higher point reading, so I leave them out then figure someone can determine the value and add it to the numbers if so be , I hope you enjoy the recipes πŸ™‚

  • Reply Tracey March 29, 2016 at 7:00 pm

    I’m sooo making these tonight!! 2pt muffin! Ahhh πŸ™‚

    • Drizzle
      Reply Drizzle March 30, 2016 at 4:30 am

      I hope you enjoy them Tracey πŸ™‚

  • Reply Missy Anthony March 29, 2016 at 11:19 pm

    Just made these and my hubby and I had one straight out of the oven……Amazing!! Breakfast tomorrow!

    • Drizzle
      Reply Drizzle March 30, 2016 at 4:19 am

      Sweet! Glad you both enjoyed them πŸ™‚ Enjoy breakfast!!

  • Reply Terri April 3, 2016 at 3:55 am

    I just put these in the oven! Mine looked a little funnier than yours- wish me luck! I don’t cook or bake!!!! Have been trying since re- joining WW in Feb!
    Thanks for the great recipe!

    • Drizzle
      Reply Drizzle April 3, 2016 at 5:12 pm

      I hope you enjoy them Terri, let me know πŸ™‚

  • Reply Sheila April 5, 2016 at 2:39 am

    These are baking as I write this. I must admit I licked the spoon and oh my goodness I cannot believe how full of flavour they are!! I substituted the brown sugar for Truvia but I think next time I would try them without any sweetener.

    Six more minutes …..

    • Drizzle
      Reply Drizzle April 5, 2016 at 3:12 pm

      I hope you enjoyed them once they baked just as much πŸ™‚

      • Reply Sheila April 10, 2016 at 11:44 am

        Very much so πŸ™‚

  • Reply Tammy April 8, 2016 at 8:39 pm

    I made these last night. There great!

    • Drizzle
      Reply Drizzle April 9, 2016 at 1:59 pm

      Glad you enjoyed them Tammy πŸ™‚

  • Reply Brooke Loudon April 14, 2016 at 12:36 am

    How would I go about making these as mini muffins? Same temperature and half the time? Any tips would be appreciated! I’m making these for a nutrition presentation in my class next week.

    • Drizzle
      Reply Drizzle April 14, 2016 at 11:59 am

      Hi Brooke, my only concern is when baking with strawberries too much in too small form can have an end result of mush πŸ™ I would be worried that mini muffins would not hold the strawberries well.. If you attempt it I would just advise you to cut the strawberries as small as possible to prevent that.. Good luck πŸ™‚

      • Reply Brooke Loudon April 14, 2016 at 3:03 pm

        Yeah that’s a good point. I was trying to prevent having to make 3 or 4 batches since we have a class of 30 students, and they are just supposed to have a sample of a nutritious food item rather than a full muffin. Thanks though!

        • Drizzle
          Reply Drizzle April 15, 2016 at 12:01 am

          What about my mini blueberry oatmeal muffins? If you use smaller blueberries they work well.. Just an idea πŸ™‚

          • Brooke Loudon April 15, 2016 at 1:17 pm

            I’ll look into that, thanks πŸ™‚

  • Reply Maralee Poitras April 14, 2016 at 12:25 pm

    Could you use Raspberries?

    • Drizzle
      Reply Drizzle April 15, 2016 at 12:00 am

      Yes I think so, I would just try to cut them at least in half πŸ™‚

  • Reply Patti April 16, 2016 at 12:42 pm

    I just made a batch of these and I added 1/4 cup of mini chocolate chips. I was able to get 12 muffins too. The chips bumped it to 3 points, but they look heavenly. Haven’t had one yet.

    • Drizzle
      Reply Drizzle April 16, 2016 at 12:51 pm

      Yum!! Anything with chocolate is A-OK in my books πŸ™‚ Hope you enjoy them!

      • Reply Patti April 16, 2016 at 4:00 pm

        It was delicious. I had one with my lunch and then froze the rest to have with breakfasts.

  • Reply Sharon April 25, 2016 at 11:28 am

    Would the recipe work with frozen berries?

    • Drizzle
      Reply Drizzle April 25, 2016 at 12:01 pm

      I think so, I am actually testing that out today πŸ˜‰ just make sure they are small pieces is all

      • Reply Sharon April 25, 2016 at 1:05 pm

        Thanks, please let me know how they turn out and what kind of berries did you use?

  • Reply Junrei April 27, 2016 at 8:50 pm

    Hi, I just made these and it came out with the outside like popovers and the inside mush. Did I not cut the strawberries small enough? I cut them smaller than you cut yours. I used oikos greek yogurt but everything else I did was identical. What did I do wrong you think? I’m not a very experienced baker FYI.

    • Drizzle
      Reply Drizzle April 28, 2016 at 12:32 pm

      Hi, I am so sorry they did not turn out, possible they strawberries were too big, but you said they seemed smaller than mine, although pictures can be deceiving, I do find when fruit its too big, especially berries you can be left with a mushy center, how about your banana did you mash it well? I would try again, or if you like blueberries maybe try my spin of creation which are almost identical to these and see how they turn out.. Good luck πŸ™‚

      • Reply Junrei May 1, 2016 at 9:32 pm

        Thanks. I’m trying it again tonight.
        My mom said it’s probably because I didn’t mix the flour and baking powder+soda in advance to adding it to the mix. She said if it’s not spread evenly it won’t rise. I didn’t grow up baking … so these obvious things are not so obvious to me …
        I just mashed the banana with a spoon. Will do it with a fork this time.

        • Reply Junrei May 1, 2016 at 11:16 pm

          Strange. They didn’t come out much different but they rose a little more. It was solid on the inside but not many bubbles like bread at all. I note my final batter looks a bit less viscous than yours (in the muffin cups it didn’t chunk like yours). I also used a chopper for the strawberries and that made the strawberries a bit more watery.

          • Drizzle
            Drizzle May 2, 2016 at 11:59 am

            Hmmm, sorry your still not having good luck with them.. I’m not too sure what else to suggest, but I am glad you still enjoyed them πŸ™‚

        • Reply Junrei May 1, 2016 at 11:17 pm

          Very good though!

  • Reply April April 28, 2016 at 11:23 am

    Made these the other day. Sooooo good!!! I wasn’t sure how freezer friendly they would be, didn’t know if the strawberries would go mushy. I popped one in the freezer to test, and it seemed to hold up fine! Going to make a double batch of these soon, to keep in the freezer. πŸ™‚

    • Drizzle
      Reply Drizzle April 28, 2016 at 12:33 pm

      Glad you enjoyed April πŸ™‚ yes they are great in the freezer, so are the blueberry lemon banana ones I made that are almost identical to these πŸ™‚

  • Reply Karen Hamilton May 1, 2016 at 5:13 pm

    with 3 adults and then me following WE, they were gone in half an hour. Delicious and we got a dozen made from your recipe!!

    • Drizzle
      Reply Drizzle May 1, 2016 at 6:52 pm

      That’s awesome to hear πŸ™‚ Such a great guilt free muffin and happy you all enjoyed them..

  • Reply Julie May 5, 2016 at 12:40 am

    Does it have to be Greek to, or will the regular kind work?

    • Reply Julie May 5, 2016 at 12:44 am

      *Greek yogurt

    • Drizzle
      Reply Drizzle May 5, 2016 at 12:10 pm

      I think Greek is best with it being a thicker yogurt, but you can try regular ..

  • Reply Sam May 13, 2016 at 11:00 pm

    I just made these today. I followed the recipe exactly, except that I made mini-muffins (I got 24). I cut the strawberries in very small pieces. Ohmigosh, they’re as light as air but sooo full of yummy flavor! I’ve eaten 3 so far (well, they are mini πŸ˜‰
    I can’t wait to try the blueberry lemon banana ones next. Thanks for a wonderful recipe!

    • Drizzle
      Reply Drizzle May 14, 2016 at 12:25 pm

      So glad you enjoyed them Sam πŸ™‚

  • Reply Kelly May 17, 2016 at 2:15 pm

    Hi, would it be possible for you to tell me how much in grams 1 cup of flour and 1 cup of strawberries would be. I am in the UK and have researched the equivalent amount but everyone says something different. Can’t wait to make these.
    Thanks for your help ☺️ X

    • Drizzle
      Reply Drizzle May 18, 2016 at 1:16 pm

      Hi Kelly, I googled it and got 128g for the flour and 166g for diced strawberries, hope that helps πŸ™‚

      • Reply Kelly May 18, 2016 at 1:35 pm

        That’s great, thanks for your help. Going to make them on Friday ? X

        • Drizzle
          Reply Drizzle May 18, 2016 at 2:12 pm

          Enjoy πŸ™‚

  • Reply Natalie May 20, 2016 at 5:20 pm

    Oh bummer! I just made these, and missed the part that said to use a greeted muffin pan. I used cupcake liners and they completely stuck in the liners πŸ™ but the parts I could eat were delicious. I think we will try this again. Great recipie!

    • Drizzle
      Reply Drizzle May 21, 2016 at 5:29 pm

      Oh no! I am so sorry πŸ™ I hate liners, never use them because they are mean to me lol.. Well I am glad you enjoyed the parts you ate πŸ™‚

  • Reply Sam May 25, 2016 at 12:55 am

    Can you use coconut flour instead of regular flour? If so is it the same measurement.

    • Drizzle
      Reply Drizzle May 25, 2016 at 12:03 pm

      Hi, I have never baked with coconut flour so I am not sure sorry, if I am correct its a heavy flour right? Which would mean it might need a little less… Sorry I am not much help πŸ™

  • Reply Carrie May 28, 2016 at 6:51 pm

    Thank-you Kate!! I am also a Weight Watcher member. I’ve had a bit of a struggle with recipes since changing to Smart points. I will be trying your recipe soon. Thrilled to happen on to this sight with Smart points included!!

    • Drizzle
      Reply Drizzle May 29, 2016 at 12:24 pm

      Hi Carrie, Hope you enjoy the recipes and good luck on your WW journey πŸ™‚

  • Reply Jen May 31, 2016 at 12:51 am

    These are wonderful!. A 2 pp muffin that tastes delicious? I didn’t think it was possible- thank goodness for your recipe. Can’t wait to share these with my WW friends.

    • Drizzle
      Reply Drizzle May 31, 2016 at 3:39 pm

      So happy you enjoy them Jen πŸ™‚

  • Reply Marian Schiff July 15, 2016 at 7:49 am

    Would smart points be same with gluten free flour? And can you use frozen mixed berries?

    • Drizzle
      Reply Drizzle July 15, 2016 at 11:27 am

      HI, I am not sure on the smart point value for gluten free flour, I have never baked with it, I would think so but don’t quote me πŸ˜‰ and frozen berries might not be the best as there is a lot more water in them..

  • Reply Elisabeth Peterson July 31, 2016 at 9:42 pm

    Hi, thinking of trying these in mini loaf pans and with almond flour instead of all purpose. Any tips?
    Thanks!

    • Drizzle
      Reply Drizzle August 1, 2016 at 12:41 pm

      Hi, hmmm not sure about the almond flour, I personally dislike baking with it (and it hates me lol) and I am not sure these will turn out well but you can always try..

  • Reply Courtney August 2, 2016 at 1:01 pm

    Just made these and I put it into 8 muffins. I used my generic muffin scoop and it made 8 muffins. I ended up to be 3pts per muffin. But that is amazing!!! I am so excited to use these for breakfast or snack. Getting back to being healthy and can’t wait to make more of your recipes. Thanks for all the weight watchers recipes you provide and am looking forward to making one of your bubbleup recipes

    • Drizzle
      Reply Drizzle August 3, 2016 at 1:27 pm

      Hi Courtney, you are very welcome and so glad to hear you enjoyed the muffins πŸ™‚ They are a big hit, I posted new ones yesterday that are equally delicious!!

  • Reply Glennda September 2, 2016 at 8:44 pm

    Want to try these using strawberries and rhubarb!! Do you think I’ll still need the banana? Is it just for flavor or for moisture too?

    • Drizzle
      Reply Drizzle September 3, 2016 at 12:32 pm

      HI\i, it is definitely for moisture too, I would still use some banana

  • Reply Leah September 13, 2016 at 10:11 am

    What brand of 0% Greek yogurt do you use? I’m having a hard time finding this.

    • Drizzle
      Reply Drizzle September 13, 2016 at 12:19 pm

      Hi Leah, depends where you live, when I cross the border to the U.S I like to buy the Dannon light and fit, and in Canada I buy Liberte or PC

  • Reply Kim October 12, 2016 at 5:50 pm

    This muffins are so big for 2 points can’t wait to have one checking them in the oven and they are rising beautifully. The also smell so fresh with the strawberries. I am excited for breakfast. Might have to have one for desert after dinner.

  • Reply Kim October 12, 2016 at 6:10 pm

    its like eating a muffin with jam on it, yummy

  • Reply Katie November 6, 2016 at 11:04 am

    Do you refrigerate these muffins after they are made? Also do you think they will stay fresh for the work week if made in Sunday? Thank you so much these look great!

    • Drizzle
      Reply Drizzle November 6, 2016 at 1:28 pm

      Yes definitely in the fridge ( I think the recipe states that, at least I hope it does πŸ˜‰ ) I wouldn’t say they would be good all week but 2-3 days worth, you can freeze them as well.

  • Reply Jess November 7, 2016 at 6:43 pm

    Hey! I’m going to be making these tonight c: I’m excited! I’m out of brown sugar though, and there isn’t a ton ton of it in the recipe it seems. Is it an essential for the recipe or would I be able to get away with using a substitute for it? Thanks!

    • Drizzle
      Reply Drizzle November 8, 2016 at 11:32 am

      Hi Jess, I think you could use a substitute.. Hope you enjoy them πŸ™‚

  • Reply Susy January 15, 2017 at 8:04 pm

    I made these 3 times already in a week and half. My husband and I love them!! I have two breakfast!! I put raspberries instead of strawberries. They are the perfect muffins!! Thanks for sharing this recipe!

    • Drizzle
      Reply Drizzle January 15, 2017 at 9:29 pm

      Hi Susy, so glad you both enjoy them , I have a new 2 point muffin recipe coming in the morning that you might like πŸ™‚

  • Reply jen January 20, 2017 at 12:07 am

    these didn’t turn out for me either and I never have problems making baked goods. I did use bread flour but thats usually what i use when making muffins. No salt in the recipe? My muffins rose but then sunk as soon as I tried to get them out of the pan. They tasted good but definitely not a bread consistency. more like a turnover. Not sure if i did something wrong but I followed the recipe

    • Drizzle
      Reply Drizzle January 22, 2017 at 2:50 pm

      Mine too sink a little and its due to ingredients used, these are not going to be cake like muffins that will rise high, they are a dense muffin as I made sure to mention in post as it’s not for everyone, and I never bake with salt it is just my preference but feel free to add it in..

  • Reply Marie E. January 28, 2017 at 10:12 pm

    Hi Drizzle,

    Would it reduce the points if you used Splenda brown sugar? I am going to try this tomorrow after working my WW class. I want to bring them in for the members to try. If they like, I will hand out your recipe.

    • Drizzle
      Reply Drizzle January 30, 2017 at 1:16 pm

      Hi there, I am unsure sorry as I never bake with splenda, there’s 2SP per Tbsp of brown sugar.. I hope they are enjoyed by everyone πŸ™‚

  • Reply Mary March 21, 2017 at 7:09 pm

    What size container has 150 g of yogurt? Thanks

    • Drizzle
      Reply Drizzle March 21, 2017 at 7:54 pm

      I use the dannon light & fit greek (bought at Walmart in the U.S)

  • Reply Cathy March 22, 2017 at 7:14 pm

    How many ounces is 150 g?

    • Drizzle
      Reply Drizzle March 23, 2017 at 2:05 pm

      the 150g yogurt I used is the dannon light and fit container, try google for ounces to grams

  • Reply Diana March 28, 2017 at 3:05 pm

    Will adding a 2nd banana make the muffins too mushy?

    • Drizzle
      Reply Drizzle March 30, 2017 at 5:36 pm

      It might, they are pretty dense as it is

  • Reply Jan April 1, 2017 at 10:03 am

    I am on the west coast in US and got up this morning reading my Facebook feed with my cup of coffee and came across this recipe. I promptly got up and made the muffins. I am now back in my chair by the fireplace, drinking coffee and eating muffins with my husband. DELICIOUS! Thanks, as always, for sharing your wonderful talent.

    • Drizzle
      Reply Drizzle April 2, 2017 at 1:32 pm

      Hi Jan, sounds so cozy, wish I was there enjoying a muffin with you πŸ™‚ So glad you both enjoyed them!

  • Reply Tammy April 14, 2017 at 6:29 pm

    I was concerned about making these due to your comment about the texture, but I shouldn’t have been. They’re delicious. I froze them and they’re just as good out of the freezer as they are fresh. AND TWO POINTS!! I feel like I’m cheating!! Thanks so much for sharing.

    • Drizzle
      Reply Drizzle April 15, 2017 at 12:49 pm

      Hi Tammy, so glad you enjoyed.. I just know the texture is not for everyone, some expect a fluffy store bought type muffin and these are not them, but that said they are still delicious πŸ™‚

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  • Reply Coletta Esenwein July 17, 2017 at 10:40 am

    I just finished baking these and enjoyed them fresh out of the oven. These are insanely delicious! Thanks so much for sharing your recipes and talent!

    • Drizzle
      Reply Drizzle July 20, 2017 at 12:42 am

      Thanks Coletta, so glad you enjoyed them, nothing quite like a fresh warm muffin πŸ™‚

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