Description
Delicious and moist strawberry banana muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup chopped fresh strawberries
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 eggs
- 1/2 cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1/3 cup melted butter or coconut oil
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas. Whisk in the eggs, sugar, vanilla, melted butter, and milk until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon (if using). Stir gently until just combined—do not overmix.
- Fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute coconut oil for melted butter for a dairy-free option.
- Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg