These delicious Strawberry, Banana & Yoghurt Muffins are the BEST!!! They’re packed full of bananas and strawberries…. making them seriously YUM!!
Well hello there!!! I’m so glad to see you… (well ‘cyber’-see-you!). But seriously. I am soooo glad you’ve come to this post because now you get to see one of my fave muffin recipes. Yep, these Strawberry, Banana & Yoghurt Muffins are pretty darn fab (if I do say so myself!).
I love this recipe because you end up with a whole heap of kick-ass muffins. But I love it even more because it’s so versatile. You can use fresh or frozen strawberries. You can substitute the strawberries for any kind of fruit you like. You can use any yoghurt you like… (I love plain greek yoghurt or a berry flavoured one). See… super duper versatile.
Oooh and did I mention that these muffins are also made with mashed banana?? It gives them the perfect texture AND is the BEST way to use up all those overripe bananas you have lying around.
These Strawberry, Banana and Yoghurt Muffins got the big tick of approval from my little Will, myself and my hubby… which is kind of the winning trifecta, right!?
Make a batch today… eat a few while they’re super fresh and delicious and then pop the leftovers into the freezer for a quick and easy snack on the run.
Want to know my favourite tips for making the perfect muffins? Check them out here!!
Strawberry, Banana & Yoghurt Muffins - Conventional Method
Ingredients
- 280 g plain flour 2 1/4 cups
- 1 1/2 tsp baking powder
- 1/2 tsp bi-carb soda
- pinch salt
- 60 g butter softened
- 120 g caster sugar 1/2 cup
- 50 g brown sugar 1/4 cup
- 2 eggs
- 3 very ripe bananas mashed
- 2 tsp vanilla extract
- 285 g greek yoghurt 1 cup
- 250 g chopped strawberries 1 cup
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Line 2 X 12-hole muffin trays with liners and set aside.
- Sift the four, baking powder, bi-carb soda and salt into a bowl and set aside.
- In a separate bowl, beat the butter, caster sugar and brown sugar until creamy.
- Add the eggs, one at a time, and continue to beat until well combined.
- Add the mashed bananas, vanilla extract and greek yoghurt and beat until combined.
- Add the reserved dry ingredients and fold through until just combined.
- Add the chopped strawberries and gently fold through.
- Divide the mixture equally between the muffin holes (depending on the size of your muffin trays, this recipe will make anywhere from 12 very large to 24 small muffins).
- Cook for 15-20 minutes or until the tops are golden.
- Remove from the oven and allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
Strawberry, Banana & Yoghurt Muffins - Thermomix Method
Ingredients
- 280 g plain flour 2 1/4 cups
- 1 1/2 tsp baking powder
- 1/2 tsp bi-carb soda
- pinch salt
- 60 g butter softened
- 120 g caster sugar 1/2 cup
- 50 g brown sugar 1/4 cup
- 2 eggs
- 3 very ripe bananas mashed
- 2 tsp vanilla extract
- 285 g greek yoghurt 1 cup
- 250 g chopped strawberries 1 cup
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Line 2 X 12-hole muffin trays with liners and set aside.
- Place the four, baking powder, bi-carb soda and salt into the Thermomix bowl and sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
- Place the butter, caster sugar and brown sugar into the Thermomix bowl and cream for 30 seconds, Speed 4. Scrape down the sides and repeat for a further 20 seconds.
- Reduce to Speed 3 and with the blades turning, add the eggs, one at a time, and continue to mix until well combined.
- Add the mashed bananas, vanilla extract and greek yoghurt and mix on Speed 5, 20 seconds.
- Add the reserved dry ingredients and mix on Speed 4, 5 seconds or until just combined.
- Add the chopped strawberries and gently fold through with a spatula.
- Divide the mixture equally between the muffin holes (depending on the size of your muffin trays, this recipe will make anywhere from 12 very large to 24 small muffins).
- Cook for 15-20 minutes or until the tops are golden.
- Remove from the oven and allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
Can this recipe be done into a loaf?
Hi Mirjana, I haven’t made it into a loaf before, so I’m not sure exactly how it would turn out. 🙂
Hi are these freezer friendly?
Absolutely!!