Description
A delightful recipe for strawberry banana muffins that are moist and flavorful, perfect for breakfast or as a snack.
Ingredients
Scale
- 2 large bananas, ripe
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup sour cream or yogurt
- 1/3 cup milk
- 1 Tbsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup diced strawberries, fresh or frozen (keep frozen if using)
Instructions
- Preheat oven to 425F and line a muffin tin with holders or spray with nonstick spray.
- In a large bowl, mash bananas, then add in the wet ingredients: sugar, sour cream, milk, egg, and vanilla extract. Mix/whisk until smooth.
- Using a wire strainer or sifter, add the dry ingredients (flour, baking powder, baking soda, and salt) into the wet ingredients.
- Mix the dry and wet ingredients together just until incorporated.
- Add the strawberries and fold gently – don’t over mix.
- With a spoon or ice cream scoop, spoon the mixture into the muffin cups, filling them to the top. Top with more strawberries if desired.
- Bake for 5 minutes, then reduce the heat to 350F and bake for an additional 10-12 minutes until the muffins have a nice dome and look dry to the touch.
- Remove from the oven and place muffin tin on a cooling rack for about 5 minutes.
- Remove muffins from tin and cool on the rack.
- Serve warm with butter!
Notes
- Muffins will keep at room temperature for about 3 days.
- These muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg