Strawberry Banana Muffins
These strawberry banana muffins are soft, moist, and packed with sweet banana flavor and juicy strawberries. An easy breakfast or snack that's perfect for using up ripe bananas.
Makes 18 muffins
Equipment
- Muffin liners
- Measuring Cups and Spoons
- Mixing Bowls
- Hand Mixer
- Wooden Spoon
- Ice Cream Scoop or ¼ measuring cup
Ingredients
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 2 small ripe bananas mashed
- ¼ cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped fresh or frozen strawberries
- Optional: coarse sugar for topping
Instructions
- Preheat oven to 350°F. Line muffin pans with paper liners.
- In a large bowl, beat together ⅓ cup vegetable oil, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract and ⅔ cup milk until combined.
- Add 2 small ripe bananas and ¼ cup sour cream and mix until smooth.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients and mix.
- Gently fold in 1 cup finely chopped fresh or frozen strawberries.
- Divide batter evenly among muffin cups, filling each about ⅔ full.If desired, sprinkle tops with coarse sugar before baking for a bakery-style finish.
- Bake for 18-20 minutes or until lightly golden and a toothpick inserted in the center comes out clean.Cool in pan for 5 minutes before transferring to a wire rack.
Farm Girl Tips
Makes 18 standard muffins or 15 bakery-style muffins.
What if I don't have an ice cream scoop?
A ¼-cup measuring cup works well, or simply fill the muffin cups about two-thirds full.
A ¼-cup measuring cup works well, or simply fill the muffin cups about two-thirds full.
- Use very ripe bananas for the best flavor.
- If using frozen strawberries, thaw and pat dry before adding.
- Do not overmix the batter.
- Plain Greek yogurt may be substituted for sour cream.
- Freeze cooled muffins for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 124kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 104mg | Potassium: 140mg | Fiber: 1g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
