Baby-Friendly Strawberry Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg
02 -
1/4 cup plain Greek yogurt
03 -
2 tablespoons coconut oil or melted butter
04 -
1/2 cup mashed banana (use a medium, overripe one)
05 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
06 -
Pinch of salt if you'd like
07 -
1/4 teaspoon baking soda
08 -
1/2 teaspoon baking powder (without aluminum)
09 -
3/4 cup flour (white whole wheat or regular all-purpose)
→ Fruit
10 -
1/2 cup finely diced strawberries (tiny pieces, about 1/4 inch)
# Instructions:
01 -
Turn your oven to 350°F to warm up. Either grease a silicone muffin pan or line a mini muffin tin with paper liners and spray them lightly so nothing sticks.
02 -
Mash the banana in a big bowl until it's super smooth without chunks. Add the egg, yogurt, melted butter, and vanilla, stirring well until it's all blended together.
03 -
Carefully mix the flour, baking soda, baking powder, and a pinch of salt (if you're using it) into the wet mix until you can't see any dry spots. Avoid stirring too much.
04 -
Stir in the tiny strawberry bits. Put in about a tablespoon of batter into each muffin spot. Bake them for 11–15 minutes. You'll know they're done when a toothpick comes out clean. Let them cool in the pan for 5–10 minutes before taking them out.
# Notes:
01 -
Mash and measure the banana ahead of time to make sure the texture turns out right.
02 -
These muffins have no added sugar and make a great option for little ones. To sweeten them up, you can add 2–3 tablespoons of maple syrup or some flavored yogurt for older kids or adults.
03 -
Swap out strawberries with other berries like blueberries or blackberries if you'd rather.