easy breakfast muffin greek yogurt strawberry banana protein muffin #ad

Strawberry Banana Protein Muffins

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!
Course Breakfast
Cuisine American
Keyword banana, bananas, greek yogurt, muffins, strawberry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 253kcal
Author Tristin Rieken


  • 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, baking soda, baking powder and salt.
  • Mash bananas and add milk if needed to make 1 cup.
  • In medium bowl, whisk eggs, sugar 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.
  • Evenly portion the batter among 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.


The batter can be refrigerated in a covered container for up to one day. Or, portion into muffin tin and freeze. When frozen, pop out into freezer bag. When ready to bake, return the muffins to the tin and let sit at room temperature for 30 minutes while waiting for the oven to heat. Bake as directed, increasing the cooking time to 35-45 minutes. Or, freeze after baking and pop frozen muffins in the microwave to warm.
To use strawberry jam in place of the freeze dried strawberries, spoon 2 tablespoons of batter into each muffin cup then add 2 teaspoons strawberry jam and cover with remaining batter to fill. Bake as directed.


Calories: 253kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 198mg | Potassium: 378mg | Fiber: 2g | Sugar: 19g | Vitamin A: 195IU | Vitamin C: 123mg | Calcium: 79mg | Iron: 3.7mg