When was the last time you made muffins?


So I’ve been on a crazy cookie baking kick of all kinds (post those later) and took a break to make these – just because I can’t remember the last time I made muffins.


They’re not difficult to make and the variations are plentiful. However muffins can be funny because they need to be moist but not wet and have a fair amount of fruit to be good.  I like them fully loaded.  These turned out perfectly yummy and since I had strawberries and ripe bananas at home, I just went with it.  The addition of Greek yogurt is a nice touch.  Great with coffee/tea for breakfast or mid morning energy snack.



  • 2 ripe bananas, smashed
  • 1/3 cup Greek yogurt
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 and 1/2 cups all-purpose flour
  • 1 cup sliced strawberries


Preheat the oven to 350 F.

In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.

Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.

Grease a regular size 12-cup muffin pan with a non-stick spray. Or better, use the paper fillers. Pour the batter evenly into each cup, about 3/4 full. Bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Cool on rack. Remove muffins from pan and slice to serve.

Storage tip: These are best stored refrigerated and they can be frozen.
I think I’ll be making more muffins.  Do you have any good recipes to share?


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