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!
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.