Strawberries and bananas are two of the most popular fruits, so why not put them together in a yummy healthy treat! Both the strawberries and the banana add sweetness to the muffins, so you’re not missing out by not adding a ton of sugar. Instead, you’ll kick the sweet craving and not end up with an energy crash. This is a very healthy carb recipe that will give you natural energy.
Strawberries are not only delicious and refreshing, but they also offer an array of health benefits. These vibrant red berries pack a nutritional punch that can contribute to your overall well-being. Here are some of the impressive health benefits of strawberries: rich in antioxidants, have immune-boosting properties, are heart-healthy, help with weight management and digestive health, and are great for skin and eye health.
Bursting with the natural sweetness of fresh strawberries and bananas, these muffins are a delightful treat you can enjoy guilt-free. Get ready to indulge in a moist and flavorful delight that combines the best of both fruits, while providing wholesome ingredients that nourish your body. Let’s dive into the recipe and discover how to create these heavenly, health-conscious muffins in the comfort of your own kitchen.
Three reasons why you need to try these Strawberry Banana Muffins!
You can use up brown bananas.
Banana bread is usually the way to go when you have overripe bananas. But if you’re on a weight loss journey, banana bread isn’t going to benefit you. Good banana bread is very high in sugar and fat. It tastes great but can leave you feeling lethargic. Make these muffins instead and you’ll save plenty of calories.
It’s not a typical fluffy muffin.
With this recipe, you’re getting a dense, moist strawberry muffin. It’s perfect for pairing with light ice cream for an ice cream “cake” dessert. Check out the other muffin recipes (linked below) for more of a traditional muffin texture. But definitely use this recipe for a dessert-type option.
Strawberries are rich in vitamin C and antioxidants.
They are also very rich in potassium which will support heart health. The antioxidants found in strawberries can contribute to healthier, more youthful-looking skin. They help protect against damage caused by free radicals and promote collagen synthesis, which keeps the skin firm and supple.
Ingredients you need to make Strawberry Banana Muffins:
- 150 g container of nonfat Greek yogurt, plain
- 1 egg
- 1 egg white
- 1 large banana, mashed
- 1 tsp vanilla extract
- 2 Tbsp brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup all-purpose flour
- 1 cup fresh strawberries, diced
How to make strawberry banana muffins:
- Preheat oven to 350F, and spray a regular-sized muffin tin with cooking spray.
- In a bowl, beat together your egg, egg white, and brown sugar until light a fluffy. A hand mixer works best for this because you want to whip a good amount of air into it.
- Add in yogurt, mashed banana, and vanilla, and continue beating for 1 minute.
- Fold in the flour, baking powder, baking soda, and diced strawberries. To prevent the strawberries from sinking to the bottom of the muffins, mix them into the flour before mixing the dry ingredients into the wet ingredients.
- Divide into 10 muffin cups and bake in the oven for approx 25 minutes.
- Let cool for 5 minutes. Enjoy!
Makes 10 muffins. Nutrition info per muffin: Calories 85, Fat .69g, Saturated fat .21g, Carbs 16g, Fiber g, Sugars 5g, Sodium 104 mg, Protein 4g.
WW Points
- Nonfat Greek plain yogurt 0 points
- Egg and egg white 0 points
- Banana and strawberries 0 points
- Vanilla, Baking soda, Baking powder 0 points
- Brown sugar 5 points
- All Purpose flour 13 points
2 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 2 using WW recipe builder
Smart points freestyle- (blue & purple) 2 using WW recipe builder
Smart points- (green) 2 using SP calculator
Points plus- 2 using PP calculator
Different ways to change up this recipe:
- Slice a muffin in half, put it in a bowl, and microwave for 20 seconds. Top with some sugar-free whipped cream and you have a delicious “strawberry shortcake” snack.
- Use almond extract instead of vanilla extract. A strawberry extract- if you can find it – would bring the flavor to a whole new level!
- For a vegan version, replace the Greek yogurt with dairy-free almond milk yogurt (plain) and use 1 flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit in the fridge for about 15 minutes. Add to step two.
- If you have the points for it- Lily’s sugar-free white chocolate chips would be an amazing addition to this.
- Substituting raspberries for the strawberries (when they’re in season) would be delicious.
- You could crush some freeze-dried strawberries (they would be a few points), and fold them into sugar-free whipped cream. It would make a great topping for these muffins.
- To make a Strawberry Banana Loaf, you can keep the recipe the same, but bake it for about 55 minutes instead. Add sliced strawberries to the top before baking for a pretty presentation.
Tips and Tricks for Strawberry Banana Muffins.
- These muffins are dense in texture and not the “fluffy” type of muffins due to the ingredients used.
- You can freeze these muffins for up to 3 months. Make sure they are double-wrapped in aluminum foil or saran wrap and placed in a freezer bag. They need to be completely cool before wrapping. Thaw one out by leaving it on the countertop overnight.
- To keep the muffins moist while storing them on the countertop, line your container with paper towels before putting the muffins in the container. Add a few saltine crackers as well! The saltine crackers will absorb any excess moisture. Place a paper towel on top of the muffins before adding the lid.
- Room temp is the best place to store the muffins. Storing them in a fridge will alter their texture and flavor.
Similar recipes you’ll enjoy:
Strawberry Banana Muffins
Ingredients
- 150 g 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
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup flour, I use all purpose
- 1 cup fresh strawberries, cut into small pieces
Instructions
- Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
- 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.
- Stir in your flour, baking powder and soda. Gently fold in your diced strawberries.
- Divide into 10 muffin cups and bake in oven for approx 25 minutes.
- Let cool for 5 minutes, makes 10 muffins at 2 personal points each. Muffins are dense in texture and not "fluffy" type muffins due to ingredients used.
- 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
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.
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 🙂
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.
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.
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 🙂
Very good though!
With muffins u CAN over mix I believe just like pancakes. Then they are runny. Could that be possible? Or maybe I’m wrong. Ask ur mom maybe?
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. 🙂
Glad you enjoyed April 🙂 yes they are great in the freezer, so are the blueberry lemon banana ones I made that are almost identical to these 🙂
How long do they last in the refrigerator and if I freeze them do I just throw them in the microwave to defrost them ? Thanks
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!!
That’s awesome to hear 🙂 Such a great guilt free muffin and happy you all enjoyed them..
Does it have to be Greek to, or will the regular kind work?
*Greek yogurt
I think Greek is best with it being a thicker yogurt, but you can try regular ..
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 😉
I can’t wait to try the blueberry lemon banana ones next. Thanks for a wonderful recipe!
So glad you enjoyed them Sam 🙂
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
Hi Kelly, I googled it and got 128g for the flour and 166g for diced strawberries, hope that helps 🙂
That’s great, thanks for your help. Going to make them on Friday ? X
Enjoy 🙂
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 🙁 but the parts I could eat were delicious. I think we will try this again. Great recipie!
Oh no! I am so sorry 🙁 I hate liners, never use them because they are mean to me lol.. Well I am glad you enjoyed the parts you ate 🙂
Can you use coconut flour instead of regular flour? If so is it the same measurement.
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 🙁
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!!
Hi Carrie, Hope you enjoy the recipes and good luck on your WW journey 🙂
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.
So happy you enjoy them Jen 🙂