Delicious Strawberry Banana Muffins Recipe :- My Strawberry Banana Muffins are full of juicy Summer strawberries and delicious, fluffy, and simple bananas. These have the ideal bite thanks to the sour cream; these aren’t crumbly, dry muffins. A nutritious meal for the whole family and a wonderful start to the day.
Delicious Strawberry Banana Muffins Recipe
There are moments when you simply want a tiny variation from your typical blueberry muffin. My handmade strawberry muffins are sure to please you. Though I adore blueberry muffins, I didn’t want to throw away these delicious strawberries that I had. My muffins with strawberries and bananas are the ideal cure.
ALSO SEE
Ingredients
- 2 large bananas, ripe
- 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 (keep frozen if using)
Instructions
Preheat the oven to 425F. The gorgeous domed tops are made possible by this high heat from the beginning! and use holders to line a muffin pan or nonstick spray to coat it.
Mash the bananas in a big basin and stir in the sour cream, sugar, egg, milk, and vanilla essence. Whisk or mix until smooth.
Add the dry ingredients (flours, powder, soda, and salt) to the wet ingredients and shake them in using a wire sieve or sifter.
Combine the wet and dry ingredients and stir just until combined.
Don’t overmix; instead, gently fold in the strawberries.
Spoon mixture into muffin cups, filling them almost to the top, using spoon or ice cream scoop. If desired, sprinkle extra strawberries on top.
Bake for 5 minutes, then turn down to 350 degrees and continue baking for an additional 10 to 12 minutes. The muffins ought to be dry to the touch and have a lovely dome.
After taking out of the oven, let the muffin tray rest for about five minutes on a cooling rack.
Take out of the muffin pan and let cool on the cooling rack.
Warm up and serve with butter!
At room temperature, muffins can last up to three days.
For three months, freeze.
Nutrition Information
- Serving Size1
- Amount Per Serving
- Calories333
- Total Fat6g
- Saturated Fat3g
- Trans Fat0g
- Unsaturated Fat2g
- Cholesterol45mg
- Sodium531mg
- Carbohydrates62g
- Fiber3g
- Sugar27g
- Protein8g
FAQs
Can I Use Frozen Strawberries?
Not in possession of any fresh strawberries? Certainly, you can use frozen strawberries! You can make them all year long, so don’t worry if you find this recipe after summer has ended. Simply use frozen berries.
One Bowl Banana Muffins with Strawberries
When it comes time to bake, I want to save everyone from having to wash a ton of dishes.
Granted, there are occasions when you’ll need more than one bowl, but not with this recipe. Friends, this is a one-bowl muffin recipe!
Strawberry Sour Cream Muffins
Sour cream is one of the secret ingredients in most of my muffin recipes; give it a try the next time you want some really tasty muffins. Greek yogurt can also be used. The appropriate amount of moisture and bite are added to the mixture by the sour cream, which results in tender muffins. Makes mouthwatering, freshly made strawberry muffins.
