Greek Yogurt Strawberry Banana Muffins

Busy days and hectic mornings call for quick breakfast recipes like these make ahead Strawberry Banana Muffins with ripe bananas, Greek yogurt and freeze dried strawberries.

A fabulous easy muffin recipe and a perfect recipe for using ripe bananas in a new way! Delicious enough to satisfy your sweet tooth but with high quality ingredients, these little nutritional powerhouses are perfect as an on-the-go breakfast or healthy snack.

This post has been sponsored by Dannon & Mott’s®. All thoughts and opinions are my own.

Simple, nutritious breakfast

Fluffy Strawberry Banana Protein Muffins bake up perfectly every time, are easy to make, and freeze so well! Taking the stress and chaos of mornings down a notch.

Prep ahead breakfasts are great that way! They can be snatched up and eaten on the go. Or quickly reheated by family members of all ages. Also, stocking the kitchen with quick, easy (and healthy!) on the go foods have really helped to simplify our mornings.

Ingredients

• flour
• sugar
• greek yogurt – plain, strawberry, strawberry-banana or vanilla. Plus the addition of Greek yogurt gives a protein boost to the muffins but also makes them super moist without a lot of extra oil or butter. Greek yogurt is an excellent way to get protein into the diet in all sorts of ways. Like this Homemade Frozen Yogurt.
• eggs
• butter
• baking powder
• baking soda
• freeze dried strawberries – or substitute strawberry jam or preserves. To use strawberry jam in place of the freeze dried strawberries, spoon 2 tablespoons of batter into each muffin cup then add 2 teaspoons strawberry jam and cover with remaining batter to fill. Bake as directed.
• ripe bananas

Ripe banana recipes

And any ripe banana recipe, like this, that prevents bananas from going to waste quickly becomes a favorite in my house.

Outside the basics like Banana Bread Loaf and Homemade Banana Pudding my family also loves Banana Chiffon Cake, and Bananas Fosters Egg Rolls while Peanut Butter Banana S’mores and Tropical Coconut Banana Pancakes are my personal favorites.

Instructions

1. Preheat oven to 375 degrees Fahrenheit and grease a 12 cup muffin tin.

2. Melt butter on stove top or microwave and set aside to cool.
3. In a large bowl whisk the dry ingredients – flour, baking soda, baking powder and salt.
4. Mash bananas and add milk if needed to make 1 cup.
5. In medium bowl whisk the wet ingredients, eggs, sugar and greek yogurt, until smooth. Add mashed banana and combine.

6. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to over mix. Over mixed batter will encourage gluten development and make the muffins flat, squat and tough. Perfectly mixed batter should still have a few streaks of flour visible.
7. Fold in the melted butter, then finally the dried strawberries.

8. Using a greased 1/3 cup measuring cup or #12 ice cream scoop, portion the batter. If there is extra batter after all 12 are filled use a spoon to evenly divide it among all 12 muffins.

9. Bake until golden brown and a toothpick can be inserted in the center and have just a few crumbs attached.

10. Cool in pan for 5 minutes then flip over onto wire rack and cool at least 10 minutes before serving.. if you can wait that long!

11. Enjoy!

Make ahead

There are several methods for making muffins ahead of time so that you can have fresh baked muffins in minutes.

The batter can be refrigerated in a covered container for up to one day.

Or, portion into muffin tin and freeze before baking. When frozen, pop out into freezer bag. When ready to bake, return the muffins to the tin and let sit at room temperature for 30 minutes while waiting for the oven to heat. Bake as directed, increasing the cooking time to 35-45 minutes.

Or, freeze after baking and pop frozen muffins in the microwave to warm.

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