Description
Delightful strawberry banana muffins that are moist and bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup mashed ripe bananas
- 1 cup strawberries, chopped
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, sugar, oil, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
These muffins freeze well for up to three months. Reheat in the oven for the best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg