Strawberry Muffins for Your Family!

Strawberry, Banana & Spelt Muffins with Greek Yogurt

Introduction

Celebrate strawberry season with these soft, wholesome muffins made with juicy fresh strawberries, sweet ripe bananas, and protein-rich Greek yogurt. A touch of spelt flour brings a nutty depth while boosting the fiber content—perfect for busy mornings or healthy snacks. These muffins are naturally moist, thanks to the bananas and yogurt, and balanced with the tang of buttermilk for that bakery-style texture and flavor. Whether you're looking to reduce refined flour, sneak in some extra nutrients, or just enjoy a delicious muffin packed with seasonal ingredients, this recipe is a must-bake for the whole family.

Why You and Your Family Will Love This Recipe

• Healthier with whole grains – Spelt flour adds fiber and a rich, nutty taste.

• Naturally sweet & moist – Bananas and strawberries make these muffins tender and naturally sweet.

• Protein-packed – Greek yogurt brings extra creaminess and a protein boost.

• Freezer-friendly – Make a batch and freeze for quick weekday breakfasts.

• Kid-approved – Lightly sweet, fruity, and fluffy, they’re a favorite with little ones.

Ingredients

• 2 cups fresh strawberries, sliced

• ½ cup butter, softened

• 2 eggs

• 1 cup sugar

• 2 ripe bananas, mashed

• ½ cup plain Greek yogurt

• 1 tsp vanilla extract

• 2 cups unbleached all-purpose flour

• 1 cup spelt flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

Instructions

1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.

2. In a large mixing bowl, cream the butter and sugar until light and fluffy (2–3 minutes).

3. Add the eggs one at a time, beating well after each addition.

4. Mix in the mashed bananas, Greek yogurt, and vanilla extract. Beat for another 1–2 minutes until well combined.

5. In a separate bowl, whisk together the all-purpose flour, spelt flour, baking powder, baking soda, and salt.

6. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk (start and end with flour). Mix gently—do not overmix.

7. Using a spatula, fold in the sliced strawberries just until combined.

8. Divide the batter evenly among the muffin cups, filling each about ¾ full.

9. Optional: Sprinkle with pearl sugar or cinnamon sugar for a crunchy top.

10. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

11. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Tips & Variations

• Swap strawberries for blueberries, raspberries, or chopped peaches.

• Use frozen berries—no need to thaw, just fold in gently.

• No spelt flour? Replace it with whole wheat or more all-purpose flour.

Strawberry, Banana & Spelt Muffins with Greek Yogurt

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Author: Richelle Fortin

Celebrate strawberry season with these soft, wholesome muffins made with juicy fresh strawberries, sweet ripe bananas, and protein-rich Greek yogurt. A touch of spelt flour brings a nutty depth while boosting the fiber content—perfect for busy mornings or healthy snacks. These muffins are naturally moist, thanks to the bananas and yogurt, and balanced with the tang of buttermilk for that bakery-style texture and flavor. Whether you're looking to reduce refined flour, sneak in some extra nutrients, or just enjoy a delicious muffin packed with seasonal ingredients, this recipe is a must-bake for the whole family.

Ingredients

• 2 cups fresh strawberries, sliced
• ½ cup butter, softened
• 2 eggs
• 1 cup sugar
• 2 ripe bananas, mashed
• ½ cup plain Greek yogurt
• 1 tsp vanilla extract
• 2 cups unbleached all-purpose flour
• 1 cup spelt flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk

Instructions

1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the mashed bananas, Greek yogurt, and vanilla extract. Beat for another 1–2 minutes until well combined.
5. In a separate bowl, whisk together the all-purpose flour, spelt flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk (start and end with flour). Mix gently—do not overmix.
7. Using a spatula, fold in the sliced strawberries just until combined.
8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
9. Optional: Sprinkle with pearl sugar or cinnamon sugar for a crunchy top.
10. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Tips & Variations

• Swap strawberries for blueberries, raspberries, or chopped peaches.
• Use frozen berries—no need to thaw, just fold in gently.
• No spelt flour? Replace it with whole wheat or more all-purpose flour.