Healthy Strawberry Banana Muffins - Happy Kids Kitchen by Heathe

6 steps

Updated at: Thu, 17 Aug 2023 07:30:35 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories2270.6 kcal (114%)

Total Fat92.5 g (132%)

Carbs337.7 g (130%)

Sugars123.1 g (137%)

Protein46.7 g (93%)

Sodium2002.9 mg (100%)

Fiber42.4 g (151%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3bananas

medium-sized, overripe, or 2 large bananas

1 tspvanilla extract

⅓ cupplain Greek yogurt

or milk, any kind, I use full-fat but any kind will work

½ tspcinnamon

optional

½ tspbaking powder

½ tspfine salt

½ tspbaking soda

¼ cupground flax

flax meal, optional

1 ¾ cupwhite whole wheat flour

or regular whole wheat flour or gluten-free flour blend

1 ¼ cupsfresh strawberries

diced, chop small

Instructions

Step 1

Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease the muffin tin with oil.

Step 2

Peel bananas and add to a large bowl. Use a potato masher or whisk to mash the bananas until no large pieces remain. You should have a heaping cup of mashed banana.

Step 3

Add the eggs, oil, maple syrup, vanilla, and yogurt to the bowl. Whisk until well combined. Whisk in cinnamon, baking powder, salt, and baking soda. Using a spatula or large spoon, stir in flax and flour. It's ok if a few lumps remain. Fold in 1 cup of chopped strawberries.

Step 4

Scoop the batter into the muffin cups, filling to the top. Add remaining diced strawberries to the top of the muffins.

Step 5

Bake until tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Step 6

Store at room temperature for one day then in the fridge for 3 days or freeze, well wrapped, for up to 2 months.