This post has been sponsored by Dannon & Mott’s®. All thoughts and opinions are my own.
Busy days and hectic mornings call for a quick breakfast like these Strawberry Banana Protein Muffins that can be made ahead of time and grabbed on the way out the door!
Light, fluffy and moist these muffins are loaded with fresh banana, strawberries and protein packed greek yogurt. Delicious enough to satisfy your sweet tooth but with high quality ingredients, these little nutritional powerhouses are perfect as an on-the-go breakfast or healthy snack.
We’re almost 2 months into the school year here in Washington. As much as I thought life would slow down and simplify with 2 out of 3 kids in school I’m still here running around like a crazy woman. Going from one project to the next and just waiting for the slower season.
The absolute craziest time of my day is the hour before bus pick up in the morning. If I’m lucky I can get up early enough to start coffee before madness ensues, but usually no. Instead I’m attempting to find something that my little foodie-in-training will deem an acceptable breakfast while grinding coffee, trying to wrangle underwear on a screaming toddler and putting together a school lunch for said mini foodie. Cold cereal is a no-go. Toast? Nope. Banana? eh.
I’m pretty sure that making him from scratch pancakes every morning for the first 4 years of his life really set me up for the disaster I am now dealing with. Hindsight is really something, isn’t it?
I do still make pancakes every once in a while and freeze the extras for quick breakfasts, but I have also created a few other morning shortcuts that take the stress and chaos down a notch. Prep ahead breakfasts that can be snatched up and eaten, or quickly reheated, is a lifesaver. Also, stocking the kitchen with quick, easy (and healthy!) on the go foods have really helped to simplify our mornings.
Making a batch of Strawberry Banana Protein Muffins ahead of time and giving one to my son with his favorite Danimal Smoothie and Mott’s® 100% Juice Pouches, breakfast can be served in seconds (and without stress!).
He loves that he’s eating a delicious breakfast and I love how easy and nutritious it is. Greek yogurt gives a protein boost to the muffins but also makes them super moist without a lot of extra oil or butter. Using Greek Yogurt in place of regular yogurt or sour cream in recipes is one of my favorite ways to up the nutrition in my family’s favorite foods.. remember this homemade greek yogurt froyo?
I found the new Mott’s 100% Juice Pouches in the juice aisle of my local Fred Meyer. It’s the same non-gmo, delicious, 100% apple juice, with no added sugar but now available in convenient pouches. For a limited time when you purchase both Mott’s 100% Juice Pouches AND either Dannon Light and Fit Greek Yogurt or Danimal’s Smoothies – those cute little smoothies that my son loves – full of Vitamin D and Calcium, without high fructose corn syrup, or artificial colors or flavors – you can save $2! Visit www.FredMeyer.com or the Fred Meyer mobile app to find the savings. I love that I can load this digital coupon to my rewards card to make it easy to save when picking up all the ingredients I need to simplify my morning routine with Strawberry Banana Protein Muffins.
Gather Ingredients for Strawberry Banana Protein Muffin
Flour, sugar, Dannon Light and Fit Strawberry Greek Yogurt, eggs, butter, baking powder, baking soda, freeze dried strawberries and ripe bananas.
Preheat oven to 375 degrees Fahrenheit and grease a 12 cup muffin tin. I prefer to do this instead of use muffin liners because I think they bake up taller and better this way. Plus it’s less money and waste… and instead of losing half your muffin to the liner, you get to enjoy the whole thing.
Melt butter on stovetop or microwave and set aside to cool.
Whisk flour, sugar, baking soda, baking powder and salt together in a large bowl.
Mash bananas and using the same method as with my banana bread, add milk if needed to make 1 cup.
In medium bowl, whisk eggs and Dannon Light and Fit Strawberry Greek Yogurt until smooth. Add mashed banana and combine.
Gently fold the banana-yogurt mixture into the dry ingredients with a rubber spatula but do not overmix. Overmixed batter will encourage gluten development and make the muffins flat, squat and tough. Perfectly mixed batter should still have a few streaks of flour visible.
Fold in the melted butter and the dried strawberries.
Using a greased 1/3 cup measuring cup or #12 ice cream scoop, portion the batter. If there is extra batter after all 12 are filled use a spoon to evenly divide it amongst all 12 muffins.
Bake until golden brown and a toothpick can be inserted in the center and have just a few crumbs attached.
Cool in pan for 5 minutes then flip over onto wire rack and cool at least 10 minutes before serving.. if you can wait that long!
Fluffy Strawberry Banana Protein Muffins bake up perfectly every time, are easy to make, and freeze so well! You can freeze before freeze before cooking right in the filled muffin tin. When frozen, pop them out and store in a freezer bag for an easy way to have fresh baked muffins in minutes. Or, freeze after cooking and simply warm ’em up in the microwave.
- 4 tablespoons butter melted and cooled
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 medium bananas 1 cup mashed
- 1 cup strawberry greek yogurt about 2 5.3 ounce containers
- 1/2 cup chopped freeze dried strawberries or strawberry jam optional
- Preheat oven to 375 degrees Fahrenheit and grease a 12 cup muffin tin.
- Melt butter on stovetop or microwave and set aside to cool.
- In large bowl, whisk flour, sugar, baking soda, baking powder and salt.
- Mash bananas and add milk if needed to make 1 cup.
- In medium bowl, whisk eggs and greek yogurt until smooth. Add mashed banana and combine.
- Gently fold the banana-yogurt mixture into the dry ingredients with a rubber spatula just until no more streaks of egg mixture remain, there should still be streaks of flour still visible.
- Fold in the melted butter and the dried strawberries.
- Using a greased 1/3 cup measuring cup or #12 ice cream scoop evenly portion the batter amongst all 12 muffins.
- Bake until golden brown and a toothpick can be inserted in the center and have just a few crumbs attached, 25-30 minutes.
- Cool in pan for 5 minutes then flip over onto wire rack and cool at least 10 minutes before serving.
I’m always looking for ways to simplify my mornings.. and my afternoons and evenings too for that matter! What things do you do to make the most hectic times of your day run a bit more smoothly? What daily routines do you have to help? Leave a comment below to share your tips and help a mother out!
This recipe for Strawberry Banana Protein Muffins was created in partnership with Dannon & Mott’s + Kroger. Dannon Facebook | Twitter Mott’s Facebook | Instagram | Twitter. Thank you for supporting the brands that support me!
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