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 cup diced strawberries, fresh or frozen
Instructions
- Preheat oven to 425F and line a muffin tin with holders or spray with nonstick spray.
- Mash bananas in a large bowl, then add in sugar, sour cream, milk, egg, and vanilla extract. Mix until smooth.
- Sift in the dry ingredients: flour, baking powder, baking soda, and salt into the wet mixture.
- Mix the dry and wet ingredients together until just incorporated.
- Fold in strawberries gently to prevent overmixing.
- Spoon the batter into muffin cups, filling to the top. Optionally, top with more strawberries.
- Bake for 5 minutes, then reduce heat to 350F and bake for an additional 10-12 minutes until muffins are domed and dry to the touch.
- Cool on a rack for 5 minutes before removing muffins from the tin.
Notes
Serve warm with butter, cream cheese, or honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, strawberry banana, quick breakfast, easy snacks
