Strawberry Banana Muffins
Indulge in the delightful flavors of Strawberry Banana Muffins, a perfect treat for breakfast or as a snack. These muffins are fluffy and moist, featuring the sweet combination of ripe bananas and juicy strawberries. Enhanced with a touch of sour cream, they promise a tender texture that is simply irresistible. Whether enjoyed at a weekend brunch or as an afternoon pick-me-up, these muffins are sure to impress everyone who tastes them!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large ripe bananas
- 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 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups diced strawberries (fresh or frozen)
Instructions
- Preheat your oven to 425°F and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas. Mix in sugar, sour cream (or yogurt), milk, egg, and vanilla until smooth.
- Sift together the flour, baking powder, baking soda, and salt; add to the wet mixture and stir gently until just combined.
- Fold in the diced strawberries carefully.
- Fill each muffin cup to the brim with batter and bake at 425°F for 5 minutes. Lower the temperature to 350°F and continue baking for an additional 10-12 minutes until golden brown.
- Let cool for about 5 minutes on a cooling rack before serving warm.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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