Mini Strawberry Banana Yogurt Muffins

These mini strawberry banana muffins use mashed ripe banana and Greek yogurt for a soft crumb, with chopped strawberries folded into the batter. They are portioned in a mini muffin pan and baked until set. The recipe has no added sweetener; sweetness will depend on how ripe your banana and strawberries are.

Why Make Strawberry Banana Yogurt Mini Muffins

Greek yogurt adds moisture and a little tang, while banana gives the batter its fruit flavor. The mini size makes the muffins quick to bake and easy to pack. Use very ripe banana and dry the chopped strawberries well to limit extra moisture.

Ingredients

• 1/2 cup mashed very ripe banana (1 medium)
• 1 large egg
• 2 tbsp melted butter or coconut oil
• 1/4 cup plain Greek yogurt
• 1/2 tsp vanilla
• 3/4 cup white whole wheat flour (or all purpose)
• 1/2 tsp aluminum free baking powder
• 1/4 tsp baking soda
• pinch salt (optional)
• 1/2 cup chopped strawberries

How to Make Mini Strawberry Banana Muffins

1. Heat the oven to 350°F. Line a mini muffin pan or lightly grease the cups.
2. Mash the banana until mostly smooth. In a mixing bowl, whisk it with the egg, melted butter or coconut oil, Greek yogurt, and vanilla.
3. Add the flour, baking powder, baking soda, and optional salt. Stir just until the dry ingredients are incorporated; avoid overmixing.
4. Pat the chopped strawberries dry, then fold them into the batter.
5. Spoon about 1 tablespoon of batter into each mini muffin cup.
6. Bake for 11–15 minutes, checking the center with a toothpick. It should come out without wet batter. Let the muffins cool in the pan for 5–10 minutes before transferring them to a rack.

Serving Suggestions

Serve warm or at room temperature with yogurt, nut butter, or fresh fruit. They also make a convenient small snack alongside coffee or tea.

Storage

Cool the muffins completely before storing them in an airtight container. Keep at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Thaw at room temperature and warm gently if desired.

Tips for Mini Muffins

• Use a very ripe banana for a stronger banana flavor and natural sweetness.
• Chop strawberries small so they fit evenly in the mini cups.
• Pat fruit dry and fold gently to avoid streaking the batter or adding excess liquid.
• Mix only until the flour disappears; overmixing can make muffins dense.
• Mini muffin pans vary, so begin checking near the early end of the bake-time range.

Variations

Swap the strawberries for blueberries or raspberries. Chopped nuts or a small amount of oats can add texture. Dairy-free yogurt and coconut oil may be used, though the flavor and crumb will change. For another related recipe, see whole wheat strawberry banana muffins. For additional guidance, read King Arthur Baking’s banana muffin recipe.

Frequently Asked Questions

Can I make regular-size muffins?
Yes. Use a standard muffin pan and bake at 350°F, checking for doneness around 18–22 minutes. The actual time depends on cup size and your oven.

Can I use frozen strawberries?
Thaw and drain them well, then pat dry before chopping and folding into the batter. Frozen berries may add more moisture than fresh.

Can I replace the egg?
A flax egg or applesauce may work, but either can change how the muffins rise and hold together.

Why did the muffins stick?
Grease the pan or use liners, and let the muffins rest for several minutes before removing them.

Are these muffins sweet?
There is no added sugar in the ingredient list. The result depends on the ripeness of the banana and the sweetness of the berries; the recipe will be less sweet than a muffin made with sugar or syrup.

Healthy Strawberry Banana Yogurt Muffins

Print Recipe

These simple, healthy muffins use ripe bananas and yogurt for natural sweetness, perfect for breakfast or snacks.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 mini muffins
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup mashed very ripe banana (1 medium)
• 1 large egg
• 2 tbsp melted butter or coconut oil
• 1/4 cup plain Greek yogurt
• 1/2 tsp vanilla
• 3/4 cup white whole wheat flour (or all purpose)
• 1/2 tsp aluminum-free baking powder
• 1/4 tsp baking soda
• pinch salt (optional)
• 1/2 cup chopped strawberries

Instructions

1. Preheat the oven to 350°F and line a mini muffin pan with paper liners or use a silicone muffin pan; lightly spray with oil.
2. Mash the banana well until there are no lumps.
3. In a large bowl, whisk the banana, egg, melted butter, yogurt, and vanilla together.
4. Stir in the flour, baking powder, baking soda, and salt (if using) until just combined.
5. Fold in the chopped strawberries.
6. Scoop 1 tablespoon of batter into the prepared muffin pan.
7. Bake for 11-15 minutes, or until a toothpick inserted into the center emerges clean.
8. Let muffins cool in the pan for 5-10 minutes before removing them.

Notes

Use very ripe bananas for best flavor, and be careful not to overmix the batter.