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Strawberry Banana Muffins

Delicious and easy-to-make muffins filled with ripe bananas and strawberries, perfect for breakfast or a snack.

  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

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

  1. Preheat oven to 425F and line a muffin tin with holders or spray with nonstick spray.
  2. Mash bananas in a large bowl, then add in sugar, sour cream, milk, egg, and vanilla extract. Mix until smooth.
  3. Sift in the dry ingredients: flour, baking powder, baking soda, and salt into the wet mixture.
  4. Mix the dry and wet ingredients together until just incorporated.
  5. Fold in strawberries gently to prevent overmixing.
  6. Spoon the batter into muffin cups, filling to the top. Optionally, top with more strawberries.
  7. 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.
  8. 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.

  • Author: jessica-baker
  • 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