Strawberry Banana Yogurt Muffins


I’ve been eating blueberry, yogurt, honey muffins at Starbucks lately and have had them on my list to try making at home. This weekend, as I watched Roozle eat a pint of blueberries herself, I remembered my plan and decided to go for it.

We don’t usually have blueberries, and when we do, Roozle just eats them all, so I decided to make these with frozen strawberries instead.

Strawberry Banana Yogurt Muffins

2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup lowfat vanilla yogurt
1/4 cup raw honey
1 egg
6 tablespoons melted unsalted butter
1 cup frozen strawberries
1 banana

Blend frozen strawberries, banana, yogurt, and honey in blender. I used our Vitamix on a low setting, adding the honey after letting the rest of it mix a bit. Pour the blended mixture into a bowl. Add the egg and the melted butter. This will be very cold so feel free to let it sit on the counter for a few minutes to take the chill off before adding the butter and egg if you want. I didn’t, and it was fine, but I don’t really know what I’m doing here.

In a separate bowl, mix the flour, sugar, cinnamon, baking powder and soda, and salt. Fold wet ingredients into dry, careful not to over mix. At least that’s what every muffin recipe says. I’m not sure why anyone would want to over mix anyway. Mixing is enough.

Bake at 350 degrees for 20 minutes. Makes 18 muffins.

Variations: you can easily take out the sugar and just use honey. Add more if you like them sweeter. You can take the banana out of the recipe if you don’t like them or don’t have one, just cut back a bit on the flour.

Recipe adapted from Inspired Taste

Author: Casey

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