Easy Strawberry Muffins

Reasons You Love These Muffins

• These muffins are naturally sweetened with bananas and strawberries, making them a healthy option without added sugar. Soft and moist, they have the perfect texture for babies and toddlers to enjoy.

• Made with simple, wholesome ingredients, they are free from refined sugar and artificial additives, ensuring a nutritious treat for the whole family.

• Quick and easy to make in just one bowl, these muffins help reduce mess and washing up. 

• They are highly versatile, allowing you to customize them with different fruits, spices, or healthy mix-ins like seeds or nuts. Ideal for meal prep, they store well in the fridge or freezer, making them a convenient grab-and-go snack or breakfast option.

• These muffins are portable and mess-free for lunchboxes, picnics, or on-the-go eating. With easy dairy-free and gluten-free adaptations, they cater to different dietary needs. 

• They are also a great way to use up overripe bananas and fresh strawberries, reducing food waste while providing a delicious, naturally sweet treat for all ages.

Strawberry Muffins Recipe

Ingredients

• 3 ripe bananas.
• 1 cup plain yogurt.
• 3 eggs.
• ¼ cup melted unsalted butter.
• 1 tsp vanilla extract.
• 1½ cups plain flour.
• 2 tsp baking powder.
• 1⅓ cups fresh strawberries, chopped.

Instructions

1. Preheat & Prepare: Preheat your oven to 175°C. Line a muffin pan with paper cases or lightly grease with butter or oil.

2. Mash the Bananas: In a large mixing bowl, mash the bananas with a fork until smooth.

3. Mix the Wet Ingredients: Add the yogurt, eggs, melted butter, and vanilla extract to the mashed bananas. Whisk everything together until well combined.

4. Add the Dry Ingredients: Add in the plain flour and baking powder. Gently mix until just combined—do not overmix, as this can make the muffins dense.

5. Fold in the Strawberries: Carefully fold the chopped strawberries, ensuring they are evenly distributed throughout the batter.

6: Fill the Muffin Cases: Spoon the batter into the prepared muffin cases, filling each about ¾ full.

7. Bake: Bake for 12-15 minutes or until a toothpick inserted into the centre comes out clean.

8. Cool & Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Success

• Use ripe bananas for natural sweetness—the riper they are, the better the flavour and texture of the muffins. 

• To achieve a light and fluffy texture, avoid overmixing the batter, as this can make the muffins dense. 

• Chop strawberries into small pieces to ensure even distribution and prevent wet patches in the muffins. 

• Using room-temperature ingredients also helps everything mix smoothly, as cold ingredients can cause the melted butter to solidify, leading to an uneven batter.

• Pay close attention to the baking time, as ovens can vary. Start checking at around 10 minutes by inserting a toothpick into the centre—if it comes out clean or with a few crumbs, the muffins are ready. 

• Once baked, let them cool in the tin for five minutes before transferring them to a wire rack. This helps them set properly and prevents soggy bottoms.

•  For extra flavour, a pinch of cinnamon or nutmeg can add warmth, while a handful of finely chopped nuts provides added texture for older children and adults.

• These muffins freeze well, making them a great make-ahead option for busy days. Store them in an airtight container and defrost at room temperature when needed. This ensures you always have a healthy, homemade snack ready to enjoy.

Recipe Substitutions and Additions

If you need to adjust the recipe for dietary needs or personal preference, here are some great alternatives and optional add-ins.

Substitutions

• For a different flavour while keeping the muffins naturally sweet, you can replace bananas with unsweetened applesauce or mashed sweet potato. 

• Swap plain yoghurt for Greek yoghurt to add extra protein.

• Use coconut, almond, or oat yoghurt for a dairy-free alternative. 

• If you prefer a plant-based or lighter option, use coconut oil or olive oil instead of melted butter.

• For added fiber, replace plain flour with wholemeal flour, or use a gluten-free flour blend to make the muffins coeliac-friendly. 

• If fresh strawberries aren’t available, substitute them with blueberries, raspberries, or finely chopped peaches for a different fruity twist.

Additions

• Use a teaspoon of cinnamon or nutmeg for a warm, spiced taste.

•  If you want to boost their nutritional value, stir in 2 tablespoons of ground flaxseed, chia seeds, or hemp seeds for added fiber and healthy fats. 

• Add a small handful of finely chopped nuts like walnuts or almonds for some extra crunch, but remember that these are best suited for older children and adults.

• Mix in ¼ cup of finely chopped dates or raisins for natural sweetness without refined sugar. 

• Stir in a few tablespoons of shredded coconut to introduce a subtle tropical flavor. If you’d like the muffins to be extra moist and rich, fold in ¼ cup of unsweetened applesauce and the mashed banana.

Serving Suggestions

These strawberry muffins are soft, naturally sweet, and perfect for babies, toddlers, and the whole family. Here are some great ways to serve them:

Serve warm or at room temperature on their own for a quick and easy snack. Pair with a spoonful of Greek yogurt and a drizzle of nut butter for a protein-packed breakfast. Enjoy alongside a glass of milk or a warm cup of tea for a cozy afternoon treat.

For a balanced snack, serve with fresh fruit, such as banana slices, berries, or apple wedges. Spread a little cream cheese or ricotta on top for an extra indulgent touch. This adds a creamy texture that pairs well with the natural sweetness of the muffins.

These muffins also work well as part of a lunchbox or picnic spread. Pack them with cheese, crackers, and fruit for a nutritious and satisfying meal on the go. They can also be used as a healthy dessert by serving them slightly warm with a dollop of plain or vanilla yogurt and a sprinkle of cinnamon.

No matter how you serve them, these muffins are a delicious and nutritious option for the whole family.

How to Store

In the Fridge: For longer freshness, keep the muffins in an airtight container in the fridge for up to 5 days. Allow them to come to room temperature or warm them slightly in the microwave for a softer texture before serving.

In the Freezer: These muffins freeze well and can be stored for up to 3 months. To freeze, let the muffins cool completely. Place them in a single layer on a baking tray and freeze for 1-2 hours (this prevents them from sticking together). Transfer to a freezer-safe bag or container, removing as much air as possible.

To Defrost: Leave at room temperature for about 30 minutes.For a quicker option, microwave for 20-30 seconds until soft and warm.

Equipment

• Mixing bowl
• Muffin pan
• Measuring cups and spoons

Nutrition

Suitable for 6 months +

• CALORIES: 145KCAL

• CARBOHYDRATES: 22G

• PROTEIN: 4G 

• FAT: 5G

• SODIUM: 50MG 

• POTASSIUM: 180MG

• FIBRE: 1G

• SUGAR: 8G

• VITAMIN A: 150IU

• VITAMIN C: 7MG

• CALCIUM: 60MG

• IRON: 0.8MG

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.