These Healthy Strawberry Banana Yogurt Muffins are naturally sweetened with fruit—no added sugar needed! Made with ripe bananas, juicy strawberries, and creamy Greek yogurt, they’re the perfect soft and nutritious snack or breakfast for babies, toddlers, and even grown-ups.
Why You’ll Love These Muffins
Let’s be real—kids adore muffins. But many store-bought or bakery muffins are loaded with sugar. That’s why these muffins are a game-changer: they’re moist, flavorful, and fruit-sweetened with no added sugar, making them ideal for little eaters. Whether you’re practicing baby-led weaning or simply need a healthy snack for your toddler, these no-sugar strawberry banana muffins will be a family favorite.
Ingredients You’ll Need
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- Ripe banana – The more ripe, the sweeter! Use a brown or heavily speckled banana and measure it after mashing.
- Egg – For structure and added protein.
- Melted butter or coconut oil – Keeps the muffins moist.
- Plain Greek yogurt – Adds tang, moisture, and protein.
- Vanilla extract – Enhances the fruity flavor.
- White whole wheat flour – For a tender texture and whole grain boost. All-purpose flour also works.
- Baking powder & baking soda – Helps the muffins rise.
- Fresh strawberries – Dice them small and measure after chopping for best texture and flavor.
Helpful tools:
Mini muffin tin, silicone muffin pan, mini cookie scoop (for portioning).
How to Make Strawberry Banana Yogurt Muffins
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- Prep – Preheat oven to 350°F. Line a mini muffin tin or use a silicone pan. Lightly spray with oil.
- Mash – Mash the banana until smooth.
- Mix wet ingredients – In a large bowl, whisk banana, egg, melted butter/oil, yogurt, and vanilla.
- Add dry ingredients – Stir in flour, baking powder, baking soda, and salt (optional). Mix just until combined.
- Fold in strawberries – Gently stir in chopped strawberries.
- Fill & bake – Scoop batter into muffin cups (1 tbsp each). Bake for 11–15 minutes until a toothpick comes out clean.
- Cool – Let muffins cool in the pan for at least 5–10 minutes before removing.
📸 Image of three muffins stacked on each other.
Tips & Variations
- Measure after mashing – Banana size varies; measure to ensure the right texture.
- Prevent sticking – Even with liners or silicone, a light oil spray helps.
- Don’t overmix – This keeps your muffins light and soft.
- Chop strawberries small – No bigger than ¼ inch pieces.
- Yogurt swap – Sour cream works in place of Greek yogurt.
- Try other berries – Blueberries, raspberries, or blackberries are great substitutes.
- Need more sweetness? – For older kids or adults, swap in flavored yogurt or add 2–3 tbsp maple syrup or sugar.
Storage & Reheating
- Room Temp – Store in an airtight container for up to 1 day.
- Refrigerator – Keeps for up to 4 days.
- Freezer – Store for up to 3 months. Thaw overnight in the fridge or at room temp.
To reheat:
Microwave for 15 seconds or warm in the air fryer on low for a few minutes.
Serving Ideas for Babies 6+ Months
These soft mini muffins are baby- and toddler-friendly as-is—no changes needed. Serve alongside plain Greek yogurt and sliced strawberries (cut to age-appropriate sizes) for a balanced breakfast or snack.
📸 Image of muffins on a green plate with strawberries and yogurt.
More Healthy Muffins for Babies & Toddlers
- Zucchini Muffins for Babies
- Baby-Led Weaning Pumpkin Muffins
- Banana Oat Muffins for Baby
- No-Sugar Applesauce Muffins
🎁 Track your baby’s first foods with my printable 100 First Foods Checklist & Allergen Tracker Bundle!
Healthy Strawberry Banana Yogurt Muffins Recipe
📸 Image of muffins stacked three high.
5 Stars from 4 reviews
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Yield: 18 mini muffins | Category: Breakfast | Method: Baking | Cuisine: American
Ingredients
- ½ cup mashed very ripe banana (about 1 medium)
- 1 large egg
- 2 tbsp melted butter or coconut oil
- ¼ cup plain Greek yogurt
- ½ tsp vanilla extract
- ¾ cup white whole wheat flour (or all-purpose)
- ½ tsp baking powder (aluminum-free preferred)
- ¼ tsp baking soda
- Pinch of salt (optional)
- ½ cup chopped fresh strawberries
Instructions
- Preheat oven to 350°F. Line or spray a mini muffin tin.
- Mash banana well. In a bowl, whisk banana, egg, melted butter, yogurt, and vanilla.
- Stir in flour, baking powder, baking soda, and salt. Mix until just combined.
- Fold in chopped strawberries.
- Scoop 1 tablespoon of batter into each muffin cup.
- Bake 11–15 minutes or until a toothpick comes out clean.
- Cool 5–10 minutes in the pan before removing.