Strawberry Banana Muffins

Strawberry banana muffins are a twist on banana bread.  If your sick of this same old recipe and need a change your in luck! In my house we love banana bread but don’t seem to make it unless we have a handful of brown bananas that have to get used of throw out.  After awhile it can get boring making the same bread over and over again.  Strawberry banana muffins are a great twist out of the ordinary banana muffins. 

Another great thing about this recipe is that its on the healthier side of things.  Taste great with fewer calories and all the great nutrients we all need. 

I started by preheating my oven to 350 degrees.  Next I greased my muffin tin with non-stick baking spray.  Feel free to use muffin liners. 

In a large bowl combine wet ingredients; smashed bananas, yogurt, butter, eggs, and vanilla extract.  Then add in dry ingredients making sure you stir in each one completely.  I like to start with the smaller amounts then work up to the largest; baking soda, flaxseed, salt, and flour.

The last ingredient is sliced strawberries.  Stir in gentle as not to smash them up.  Then fill muffin tin about three quarters full.  Bake for 20 minutes.  Allow too cool before serving.  These muffins should be stored in refrigerator.

Strawberry banana muffins

Ingredients

2 ½ Ripe bananas, smashed

1/3 cup Greek yogurt

1/3 cup Melted butter

¾ cup Sugar

1 Egg

1 teaspoon Vanilla extract

1 teaspoon Baking soda

Dash of salt

1 ½ cups Flour

1 cup Sliced strawberries

2 tablespoons Flaxseed, crushed

Directions

Preheat oven to 350 degrees

Grease muffin pan

Mix wet ingredients in large bowl

            Bananas

            Yogurt

            Butter

            Egg

            Vanilla extract

Mix in dry ingredients

            Flour

            Baking soda

            Salt

            Flaxseed

Stir in sliced strawberries

Fill muffin cups up ¾ of the way

Bake for 20 minutes

Store in refrigerator once cooled

Enjoy!!