Strawberry Banana Muffins

I was gifted some tasty Pillars Yogurt and wanted to make a recipe using the strawberry banana drinkable yogurt and to use up the last of my many frozen bananas, so I came up with a recipe for Strawberry Banana muffins!



I made them for my cast to celebrate our opening night of Pippin the musical, and they were a hit backstage!


This is some of my awesome castmates backstage before the show after eating these muffins!


Here’s the recipe (makes 6 full sized muffins and about 12 mini muffins):


Ingredients

1.5 cups mashed ripe banana (about 2-3 bananas)

⅓ cup nut or seed butter (I used sun butter because there are nut allergies in my cast)

1 tbsp honey

1 tbsp flax (optional - I think it would be fine without this, but it adds some nutty flavor and nutrients)

⅓ cup Pillars strawberry banana drinkable yogurt (or use milk of choice)

1 egg

1 cup whole wheat flour

1 tsp vanilla extract

Dash of cinnamon

Dash of nutmeg

About ½ cup chopped strawberries (I used a mix of frozen and freeze dried since that is what I had)

2 tsp baking powder


Steps

  1. Preheat the oven to 350 F and add paper muffin liners (lightly greased) to muffin tins. In a large bowl, mix all ingredients until evenly combined. You could also add chocolate chips!

  2. Spoon the batter into the muffin tins.

  3. Add strawberry and banana slices on top for decoration.

  4. If using mini muffin tins, bake for about 15 minutes. If using full size muffin tins, bake for 25-30 minutes (a toothpick should come out clean from the center when done).

  5. Let cool and enjoy! I added chocolate chips on top of some of the muffins while they cooled so the chocolate would get melty.


Thank you Pillars for the tasty yogurt!

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