Strawberry Banana Poppy Seed Muffins

• Produce

  • 5/8 cup Banana

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 tbsp Poppy seeds
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/4 cup Whole wheat or gluten-free* flour

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 2 tbsp Greek yogurt, plain nonfat

• Other

  • ¾ c (145g strawberries, diced (fresh or frozen and unthawed

Found on amyshealthybaking.com

Description

Ingredients

• 1 ¼ c (150g) whole wheat or gluten-free* flour (measured correctly)
• 1 tbsp (9g) poppy seeds
• 1 tsp ground cinnamon
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ c + 2 tbsp (156g) mashed banana (about 1 large)
• 2 tbsp (42g) honey
• 2 tbsp (34g) plain nonfat Greek yogurt
• ¾ c (145g) strawberries, diced (fresh or frozen and unthawed)

Directions

• Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
• In a small bowl, whisk together the flour, poppy seeds, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
• Divide the batter between the prepared muffin cups. Bake at 325°F for 20-24 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.

Nutrition