Description
Quick and sweet muffins filled with ripe bananas and strawberries, perfect for breakfast or snacks.
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
Instructions
- Preheat oven to 425°F and line a muffin tin with holders or spray with nonstick spray.
- Mash bananas in a large bowl, then add in the sugar, sour cream, milk, egg, and vanilla extract. Mix until smooth.
- Sift the dry ingredients: flour, baking powder, baking soda, and salt into the wet mixture.
- Mix the dry and wet ingredients together just until incorporated.
- Fold in the strawberries gently to avoid breaking them.
- Spoon the mixture into the muffin cups, filling them to the top. Optionally, top with more strawberries.
- Bake for 5 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 10-12 minutes until muffins are domed and dry to the touch.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
Use very ripe bananas for best flavor. These muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, strawberry, banana, quick breakfast, snacks