Ingredients
Scale
- 1 cup white whole wheat flour (see notes)
- ¾ cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 medium ripe banana, mashed
- ¾ cups plain Greek yogurt (I use non-fat)
- ⅓ cup honey
- 1 large egg
- 1 teaspoon vanilla
- 1 cup fresh strawberries, diced
Instructions
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Preheat the oven to 350. Line a muffin tin with paper liners and spray with cooking spray. (Yes, I recommend doing both.)
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In a large bowl, combine the flour, oats, baking powder, baking soda and salt.
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In a medium bowl, mash the ripe banana. Add the Greek yogurt, honey, egg and vanilla and stir well to combine.
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Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced strawberries.
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Scoop the batter into the muffin liners, filling each about ¾ full.
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Bake at 350 for 16-20 minutes, until a toothpick inserted in the center comes out clean. Mine are ready at 18 minutes.
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Let cool then store at room temperature for 1-2 days. After that, they are best stored in the refrigerator for another 3-4 days or in the freeze for up to 6 months.