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!
- 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.
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.
Nutrition Facts | |
---|---|
Serving Size | 100 grams |
Energy | |
Calories 120kcal | 6% |
Protein | |
Protein 2.63g | 2% |
Carbohydrates | |
Carbohydrates 20g | 6% |
Fiber 1.45g | 4% |
Sugar 14g | 14% |
Fat | |
Fat 11g | 13% |
Saturated 2.06g | 7% |
Cholesterol 50mg | - |
Vitamins | |
Vitamin A 36ug | 4% |
Choline 40mg | 7% |
Vitamin B1 0.05mg | 4% |
Vitamin B2 0.07mg | 5% |
Vitamin B3 0.39mg | 2% |
Vitamin B6 0.08mg | 5% |
Vitamin B9 16ug | 4% |
Vitamin B12 0.14ug | 6% |
Vitamin C 20mg | 23% |
Vitamin E 0.28mg | 2% |
Vitamin K 1.10ug | 1% |
Minerals | |
Calcium, Ca 70mg | 5% |
Copper, Cu 0.08mg | 9% |
Iron, Fe 0.48mg | 4% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 60mg | 5% |
Potassium, K 160mg | 5% |
Selenium, Se 4.83ug | 9% |
Sodium, Na 80mg | 5% |
Zinc, Zn 0.34mg | 3% |
Water | |
Water 70g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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