Strawberry banana bread muffins
Strawberry banana bread muffins combine the sweetness of strawberries and ripe bananas, creating a moist and flavorful treat. They're simple to make and perfect for breakfast or a snack.
Cook time 20 min
Prep time 15 min
Ingredients:
2 cups strawberries1/3 cup self-raising flour
1 tsp baking powder
1/3 cup brown sugar
2 tsp cinnamon
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1/2 cup sour cream
2 tbsp milk (1% fat)
2 bananas
Strawberry banana bread muffins are a delightful fusion of sweet strawberries and ripe bananas, perfect for breakfast or a delicious snack. These muffins are easy to make and offer a moist, flavorful experience with every bite. Follow this simple recipe to whip up a batch in no time!
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it.
- Wash and dice the strawberries into small pieces.
- In a small bowl, mix the diced strawberries with the self-raising flour to coat them. This helps to keep them distributed evenly throughout the batter.
- In a medium bowl, whisk together the flour-coated strawberries, baking powder, brown sugar, and cinnamon. Set aside.
- In a large bowl, combine the vegetable oil, lightly beaten eggs, vanilla extract, sour cream, and milk. Mix until fully combined and smooth.
- Add the mashed bananas to the wet mixture and stir until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
- Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the strawberry banana bread muffins warm or at room temperature. These muffins make a delicious breakfast treat or a snack any time of the day. Enjoy!
Your strawberry banana bread muffins are now ready to enjoy! These tasty treats combine the sweetness of strawberries with the rich flavor of bananas, creating a perfect snack for any time of the day. Enjoy them fresh out of the oven or store them for later indulgence.
Strawberry banana bread muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Yes, you can substitute strawberries with other fruits like blueberries or raspberries, but keep in mind that the flavor and moisture content may vary.
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. You can also freeze them for up to 3 months.
Yes, you can use all-purpose flour, but you'll need to add 1 tsp of baking powder for each cup of all-purpose flour to achieve similar leavening.
Cooking Tips:
- Make sure your bananas are ripe for the best flavor and sweetness.
- Do not over-mix the batter to avoid dense muffins; just mix until the ingredients are combined.
- Fold in the strawberries gently to maintain their shape and distribute them evenly throughout the batter.
- Use an ice cream scoop to evenly divide the batter into the muffin tin for uniform-sized muffins.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
10 ServingsCalories 120kcal
Protein 2.63g
Carbohydrates 20g
Fiber 1.45g
Sugar 14g
Fat 11g
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