Description
Indulge in the delightful taste of homemade Strawberry Banana Muffins, a perfect treat for any occasion. Bursting with the sweetness of ripe bananas and juicy strawberries, these muffins are not only quick to whip up but also incredibly versatile. Whether you enjoy them for breakfast, as a snack, or even as a dessert, each bite promises a moist and fluffy texture thanks to the addition of sour cream. This easy one-bowl recipe minimizes cleanup while allowing you to savor the simple pleasures of baking. Plus, they freeze beautifullyβideal for those busy days when you crave something sweet!
Ingredients
- 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 425Β°F and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas and mix in sugar, sour cream, milk, egg, and vanilla until smooth.
- Sift the flour, baking powder, baking soda, and salt into the wet mixture and stir gently until combined.
- Fold in the diced strawberries carefully.
- Fill muffin cups to the top with batter and bake for 5 minutes at 425Β°F.
- Reduce temperature to 350Β°F and bake for an additional 10-12 minutes until golden brown.
- Allow muffins to cool on a rack before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 196
- Sugar: 10g
- Sodium: 197mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 17mg
Keywords: For added flavor, consider folding in nuts or chocolate chips. These muffins can be stored at room temperature for three days or frozen for up to three months.