Daily Archives: August 24, 2018

Strawberry-Banana Yogurt Muffins

Happy Friday! How is your day going?  Well it’s about to get a whole lot better with these little gems.  I’m a big fan of baking muffins, mainly because they are so easy to make and portable!  Perfect for little kid hands and adult hands alike.  Once you have a good basic recipe down, the mix-ins (like these strawberries) just elevate the flavor & nutrition!  BONUS: these muffins freeze really well and are a great addition to lunch boxes!  and with the school year in full swing, we could all use some good lunchbox ideas, am I right?!

In addition to bananas and berries, these muffins are packed with other wholesome ingredients like applesauce, greek yogurt and oats!  I made this recipe gluten-free (I recently started following a gluten-free diet for health reasons, I’ll explain in another post soon), but you can totally make them regular using all-purpose flour and basic oat flour.  If you can’t find gluten-free oat flour, simply make it by placing a few cups of gluten-free rolled oats in a high speed blender and blending until you achieve a fine, flour-like consistency and then measure out accordingly.

Ingredients:

  • 3/4 cup gluten-free all-purpose flour (I use the brand Cup4Cup)**
  • 3/4 cup gluten-free oat flour (see note above for details on how to make it)
  • 1 teaspoon baking soda
  • pinch of ground cinnamon 
  • ¼ teaspoon salt
  • 2 large overripe bananas (the darker, the better!), cut into chunks
  • 2 tablespoons 100% pure maple syrup
  • 1 (5.3 ounce) container plain Greek yogurt
  • 1 egg, whisked
  • ⅓ cup unsweetened applesauce
  • 1 cup fresh strawberries, chopped

**this also works with whole wheat flour, but the consistency of the muffin will be a bit more dense.

Directions:

  1. Preheat oven to 375°F. Line a muffin tin with liners; set aside.
  2. In a medium bowl, add the bananas and mash well (I use a potato masher or hand-held electric mixer).  Add in the applesauce, egg, maple syrup and yogurt and whisk to combine.
  3. Add in both types of flour, baking soda, cinnamon and salt.  Stir until evenly moistened.  Fold in strawberries.  Spoon batter into prepared muffin liners.
  4. Bake 20-25 minutes or until a wooden toothpick inserted near the center comes out clean.  Remove from pan; cool completely