Description
These delicious strawberry banana yogurt muffins are sweet, buttery and so quick and easy to make, they will brighten up your day in a flash.
Ingredients
Scale
- 1 cup self-rising flour ( see note 1 to make your own)
- 1/2 cup sugar
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup unsweetened almond milk, lukewarm
- 1-5.3 container light vanilla Greek Yogurt or vanilla yogurt
- 1 tsp natural vanilla extract
- 4 tbsp coconut oil, melted
- 1 ripe banana
- 6 medium to small strawberries, washed and thoroughly dried
Instructions
- Preheat oven to 400F. Line a 12 cup muffin tin with lines and coat them with cooking spray
- Combine flour, sugar, baking powder and salt in a bowl. Set aside
- In a large bowl, whisk together lukewarm almond milk, yogurt and vanilla. Slowly pour melted coconut oil, whisking constantly until well incorporated
- Add flour mixture and mix until just combined ( do not overmix) and let it sit for a few minutes
- Cut the banana in 12 even slices and slice the strawberries in half
- Place a slice of banana at the bottom of each cupcake liner. Spoon batter, filling each liner about 2/3 of the way. Place a strawberry half on top and gently press it down
- Bake at 400F for 18-20 minutes
Notes
- You can make your own by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to one cup of unbleached all-purpose flour
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 133
- Sugar: 11
- Sodium: 206
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: .6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: .7
- Protein: 2.4
- Cholesterol: 0