Fat Free Strawberry Banana Yogurt Muffins Recipes

DELICIOUS LOW-FAT STRAWBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 F.
• Spray a 12 cup muffin pan with vegetable cooking spray or line with paper cups. Set aside.
• In a medium bowl, combine flour, sugars, baking powder and salt. Mix well. Stir in strawberries.
• In a small bowl, combine milk, yogurt, banana, egg, and vanilla. Mix well. Add milk mixture to dry ingredients and stir until just combined without overmixing. Fill muffin cups about 2/3 full.
• Bake until tops of muffins are firm and golden, about 20 minutes. Place on a wire rack and cool for 5 minutes. Turn muffins out onto rack and cool completely.

FAT-FREE STRAWBERRY BANANA YOGURT MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine flour, Splenda, cinnamon, salt, and baking powder.
• In a small bowl, whisk eggs, and mix in strawberries, yogurt, baby food, extract, and Stevia.
• Add wet ingredients to dry and mix until well blended.
• Separate into 12 lightly sprayed muffin tins, and bake for 30 minutes.
• Remove from tins and cool on a wire rack. These muffins keep best in the fridge.

MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
• In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
• Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

STRAWBERRY BANANA MUFFINS

Steps:

• Preheat oven to 350* F.
• Line muffin tin with paper liners.
• Melt butter (or coconut oil) and place it in a mixing bowl.
• Add mashed bananas and mix well.
• Add eggs (or yogurt) and vanilla. Mix well.
• In a separate bowl, mix together flour, brown sugar, baking powder, baking soda, cinnamon and salt.
• Toss strawberries into dry ingredients and mix coating the strawberries.
• Add dry ingredients to wet ingredient bowl and gently mix until incorporated.
• Do not over mix.
• Fill cupcake liners 3/4 full.
• Bake 16 - 18 minutes or until toothpick comes out clean when tested.

LOW-FAT STRAWBERRY MUFFINS

Steps:

• In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. , Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEALTHY STRAWBERRY BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
• Sift whole wheat flour, quinoa flour, baking powder, baking soda, and salt into a large bowl.
• Combine bananas, strawberries, honey, oil, egg, and vanilla extract in a blender; blend until small chunks remain or mixture is completely smooth. Pour over whole wheat flour mixture; mix until batter is combined.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.