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Strawberry Banana Muffins

Jennie Duncan
Nothing beats a muffin loaded with fresh fruits. These Strawberry Banana Muffins are perfect for all the leftover bananas and strawberries you might have laying around ready to be used. 
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 163 kcal

Ingredients
  

  • ⅔ cup sugar
  • 6 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ripe bananas
  • ¾ cup strawberries (finely chopped)

Instructions
 

  • Preheat the oven to 350 degrees. Line 12 muffin tin with paper cups.
  • In a mixing bowl or stand mixer combine sugar, melted butter, vanilla extract, and milk. Next, add in your egg.
  • In a separate bowl combined flour, baking soda, baking powder, and salt.
  • In a separate bowl mash bananas.
  • To your stand mixing or mixing bowl mix in your mashed banana with sugar mixture.
  • Once the banana is mixed in slowly add in flour mixture. Mix to combine.
  • Fold in diced strawberries then add to your muffin tin.
  • Bake for 20-25 minutes or until cooked through and a toothpick could come out clean. Allow to cool slightly then serve and enjoy.

Notes

  • Tip: Allow your butter to cool slightly before adding your egg. Otherwise, the heat from your butter could start to cook your egg. 

Nutrition

Serving: 1muffinCalories: 163kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 33mgSodium: 247mgPotassium: 74mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5.3mgCalcium: 25mgIron: 0.9mg
Keyword Muffin Recipe, Strawberry Banana Muffins
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