Description
These Strawberry Banana Muffins are a delightful and wholesome breakfast treat packed with ripe bananas, fresh strawberries, and a hint of cinnamon. Moist and flavorful, they combine the natural sweetness of fruit with the richness of Greek yogurt and a touch of vanilla, perfect for a kid-friendly snack or a healthy start to your day.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup plain Greek yogurt or sour cream
- 1 large egg
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon to combine evenly.
- Combine wet ingredients: In a separate bowl, mix the mashed bananas, plain Greek yogurt, large egg, melted unsalted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently just until all ingredients are moistened and combined; avoid overmixing to keep muffins tender.
- Add strawberries: Gently fold in the chopped fresh strawberries to distribute them without breaking them up too much.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- Use overripe bananas to maximize sweetness and flavor.
- For a heartier texture, substitute whole wheat flour for half of the all-purpose flour.
- If using frozen strawberries, thaw them completely and drain excess liquid before adding to the batter to prevent sogginess.
