Strawberry Banana Muffins
Indulge in the delightful burst of flavors with these Strawberry Banana Muffins. Perfectly fluffy and moist, this easy recipe combines ripe bananas and juicy strawberries for a sweet treat that’s ideal for breakfast or as a snack any time of day. The addition of sour cream ensures these muffins remain tender and satisfying. With just one bowl needed for preparation, cleanup is a breeze, making them an excellent choice for busy mornings or leisurely brunches. Enjoy them warm with a touch of butter or let them cool and savor their fruity goodness throughout the week!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- 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 cup 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 prepare a muffin tin.
- In a mixing bowl, mash the bananas and then mix in sugar, sour cream, milk, egg, and vanilla until smooth.
- Sift together flour, baking powder, baking soda, and salt into the wet mixture.
- Stir until just combined; be careful not to overmix.
- Gently fold in diced strawberries.
- Evenly distribute the batter into muffin cups, filling each to the top.
- Bake at 425°F for 5 minutes then reduce to 350°F and bake for an additional 10–12 minutes until tops are golden.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 170
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://chefangelina.com/strawberry-banana-muffins/