Strawberry Banana Muffins with Yoghurt

A banana muffin with chunks of strawberries on a paper case.

Strawberry Banana Muffins with Yoghurt

Light and fluffy strawberry banana muffins, made from scratch. These gorgeously soft and sweet muffins are so quick and easy to make and are ready in just 30 minutes.

5 from 21 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 175kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

280 g (2¼ cups) plain flour
1 ½ tsp baking powder
½ tsp bi-carb soda
pinch salt
60 g butter softened
120 g (½ cup) caster sugar
50 g (¼ cup) brown sugar
2 eggs room temperature
3 bananas mashed, very ripe
2 tsp vanilla extract
285 g (1 cup) greek yoghurt
250 g (1 cup) chopped strawberries

Instructions

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced). Line 2 x 12-hole muffin trays with paper liners and set aside.
Sift the flour, 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.

Thermomix Method

Preheat oven to 180 degrees celsius (fan-forced). Line 2 x 12-hole muffin trays with liners and set aside.
Place the flour, 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 for 20 seconds on Speed 5.
Add the reserved dry ingredients and mix for 5 seconds on Speed 4, 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.

Notes

RECIPE NOTES & TIPS:

Make sure you use overripe, brown bananas - the spottier, the better! The riper the bananas are, the sweeter and more flavourful the muffins will be.
Don’t overmix the muffin batter. Fold the dry ingredients into the wet batter until just combined. It’s ok to have a few little pockets of flour remain, but overmixing will make dry, dense muffins that don’t rise.
For moist and fluffy muffins, try not to overbake them or they will dry out. Take them out once they are golden on top and spring back when gently pressed on top.
This recipe makes about 16 regular-sized muffins when using a standard muffin tray. But the results can vary between 12 large or 24 small muffins, depending on the size of your muffin tray.
Got some excess spotty bananas in your fruit bowl? Mash them and store them in the freezer until you are ready to bake with them! Thaw in the fridge overnight or at room temperature.
If strawberries are not in season or hard to come by, you can swap the fresh strawberries for frozen strawberries in equal quantities. There is no need to thaw them first, but they do need to be chopped.
Storage - these muffins are best eaten fresh, on the day they are made. I recommend storing any leftover muffins in the freezer to maintain freshness, but they can also be stored at room temperature in an airtight container for 2-3 days, or in the fridge for 3-4 days. I recommend bringing them back to room temperature before eating, as they will become firmer in the fridge.
Freezing - these muffins can be frozen for up to 3 months. To freeze, allow them to cool completely and wrap them (this is optional but helps to prevent freezer damage) before adding them to an airtight container in the freezer. Separate any layers with baking paper to prevent sticking. Frozen muffins will thaw in a couple of hours, making them perfect for adding to lunchboxes!

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