Description
Delicious and moist muffins that combine the sweetness of strawberries and bananas, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup fresh ripe strawberries, diced, mashed with a fork
- 2/3 cup very ripe banana, mashed (approximately 1 medium size)
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 425°F and prepare muffin tins.
- Macerate the strawberries with sugar and let sit for 15 minutes.
- Add vegetable oil, mashed banana, and eggs to the strawberries; blend with an electric mixer.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon together.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed.
- Spoon batter into muffin tins, filling each about two-thirds full.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes before serving.
Notes
Avoid overmixing to keep muffins fluffy. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana muffins, strawberry muffins, quick muffins, breakfast muffins, easy baking, sweet snacks