Strawberry banana bread muffins
Indulge in the deliciousness of Strawberry Banana Bread Muffins! Made with fresh strawberries, ripe bananas, and a hint of cinnamon, these moist and fluffy muffins are a perfect breakfast or snack option. Easy to prepare with self-raising flour, brown sugar, and sour cream, each bite is pure bliss. Try them today for a sweet and fruity treat!
- 02 May 2024
- Cook time 20 min
- Prep time 15 min
- 10 Servings
- 11 Ingredients
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!
Ingredients:
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!
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.
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 | 5% |
| 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 | 0% |
| 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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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