These healthy strawberry banana yogurt muffins are made with no added sugar and are bursting with fresh strawberries! Lightly sweetened with only fruit, they're a healthy breakfast or snack perfect for babies and toddlers.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
It's no secret that kids love muffins! But sometime they can be made with so much sugar that they are more akin to dessert than breakfast. Especially when you're feeding babies and toddlers, you want to keep the sugar to a minimum. That's why I created these not-too-sweet strawberry banana yogurt muffins that celebrate sweet strawberry season without the added sugar. You can feel good about giving these healthy strawberry muffins to the youngest of eaters!
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Why You'll Love These Strawberry Banana Yogurt Muffins
The soft, springy texture of these strawberry banana yogurt muffins is perfect for babies 6 months and up using a baby led weaning approach, or babies in the finger foods stage. They are also great for toddlers. With healthy ingredients like Greek yogurt, bananas, whole wheat flour, and no added sugar, you can get your little one's day started on a nutritious note (or avoid a sugary snack situation) and still let your little one enjoy the sweet taste of fresh summer strawberries!
Ingredients
To make these muffins you'll need:
- Very ripe banana - The riper the banana, the sweeter the muffins will be, so use one that is brown, or at the very least spotty. Be sure to measure it after mashing, since bananas vary in size.
- Egg
- Melted butter or coconut oil - A little fat helps muffins to retain moisture if they're not eaten right away. I like to use melted butter, but coconut oil or your favorite neutral oil will work, too.
- Plain Greek yogurt - Gives these muffins moisture, a slight tang, and extra protein
- Vanilla
- Whole wheat flour - Look for finely milled whole wheat flour or white whole wheat flour for the best texture. You can also use all purpose flour.
- Baking powder & baking soda - Buy aluminum-free baking powder if possible.
- Fresh strawberries - In-season berries will give you the best (and sweetest) strawberry taste, so I wouldn't try to make these in the winter! Measure them after chopping.
Helpful Equipment: Mini muffin tin with paper liners, or a silicone muffin pan. I love the silicone pans for muffins since they pop right out without sticking! A mini cookie scoop is also helpful for easily scooping perfect portions.
Step By Step Instructions
For the detailed recipe with specific amounts, scroll to the recipe card at the bottom of the page.
- Mash the banana well to get it as smooth as possible.
- In a large bowl, mix the banana, egg, melted butter, yogurt and vanilla.
- Add the flour, baking powder and baking soda. Mix until the streaks of flour just disappear.
- Fold in the chopped strawberries.
- Scoop the batter by 1 tablespoon into a mini muffin tin lined with paper liners or a silicone mini muffin pan.
- Bake at 350°F for 12 minutes, or until a toothpick inserted into the center emerges clean. Let the muffins cool in the man for minutes before removing them.
Tips and Recipe Variations
- Make sure to measure the banana after mashing since bananas can vary in size quite a lot. You want to use the correct amount by volume in order for the texture to be right.
- Even when using muffin liners or a silicone muffin tin, I like to use a spray of oil before adding the batter to prevent sticking with this muffin recipe.
- Try not to over-mix the batter once you add the flour, or your muffins will be dense.
- Make sure to chop the strawberries very small - no more than ¼ inch - and measure after chopping.
- If you don't have yogurt you can use sour cream instead.
- Feel free to switch out the strawberries for other berries, such as blueberries or blackberries.
- These muffins are not very sweet since they have no added sugar and are meant for babies. If you're making these for older children or adults, you may want additional sweetener. You can either swap out the plain yogurt for vanilla or strawberry flavored Greek yogurt, or you can add 2-3 tablespoon of pure maple syrup or cane sugar to the batter with the wet ingredients.
Storage and Reheating
These muffins will keep well at room temperature only for about a day. You can store them in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. Thaw them in the refrigerator overnight or on the counter for about an hour before reheating.
To reheat, simply pop a couple in the microwave for about 15 seconds. Or try my favorite method, which to place them in the air fryer at the lowest setting for a few minutes.
How To Serve Muffins To Babies 6 Months and Up
These mini muffins are great to serve to BLW babies 6 months and up, or babies in the finger food stage, just as they are - no alteration required. Just make sure you chop the strawberries small when you are making them. Add a little plain Greek yogurt on the side for protein and more fresh strawberries (served in an appropriate shape for your little one) to round out the meal!
More Healthy Muffin Recipes For Baby & Toddler
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Healthy Strawberry Banana Yogurt Muffins
These healthy strawberry banana yogurt muffins are made with no added sugar and are bursting with fresh strawberries! Lightly sweetened with only fruit, they're a healthy breakfast or snack perfect for babies and toddlers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 mini muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- ½ cup mashed very ripe banana (1 medium)
- 1 large egg
- 2 tbsp melted butter or coconut oil
- ¼ cup plain Greek yogurt
- ½ tsp vanilla
- ¾ cup white whole wheat flour (or all purpose)
- ½ tsp aluminum free baking powder
- ¼ tsp baking soda
- pinch salt (optional)
- ½ cup chopped strawberries
Instructions
- Heat oven to 350°F. Line a mini muffin pan with paper liners, or use a silicone muffin pan. Lightly spray with oil to prevent sticking.
- Mash the banana well until there are no lumps.
- In a large bowl, whisk the banana, egg, melted butter, yogurt, and vanilla.
- Stir in the flour baking powder, baking soda, and salt (if using), mixing until the streaks of flour just disappear.
- Fold in the chopped strawberries.
- Scoop the batter by 1 tablespoon into the prepared muffin pan.
- Bake for 11-15 minutes, or until a toothpick inserted into the center emerges clean.
- Let muffins cool in the pan for at least 5 minutes before removing them.
Notes
- Make sure to measure the banana after mashing since bananas can vary in size quite a lot. You want to use the correct amount by volume in order for the texture to be right.
- Make sure to chop the strawberries very small - no more than ¼ inch - and measure the volume after chopping.
- Even when using muffin liners or a silicone muffin tin, I like to use a spray of oil before adding the batter to prevent sticking with this muffin recipe.
- Try not to over-mix the batter once you add the flour, or your muffins will be dense.
- If you don't have yogurt you can use sour cream instead.
- Feel free to switch out the strawberries for other berries, such as blueberries or blackberries.
- These muffins are not very sweet since they have no added sugar and are meant for babies. If you're making these for older children or adults, you may want additional sweetener. You can either swap out the plain yogurt for vanilla or strawberry flavored Greek yogurt, or you can add 2-3 tablespoon of pure maple syrup or cane sugar to the batter with the wet ingredients.
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