Strawberry Banana Muffins
A sweet treat for breakfast, brunch, or snacks. Mix them quickly by hand in one bowl with Greek yogurt and over-ripe or frozen bananas.
Ingredients
- 2 large bananas very ripe or frozen and defrosted
- 1 large egg
- 1/4 cup butter melted and cooled slightly
- 1/4 cup plain or vanilla Greek yogurt
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 1/2 cups sliced strawberries
Instructions
- Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 12 regular-sized muffins for me.)
- In a large bowl, mash the bananas with a spatula or fork until they are soft and mostly smooth. Add the egg, melted butter, yogurt, milk, and vanilla extract; stir to combine. Add sugar and whisk until the mixture is smooth.
- Sprinkle the flour, baking powder, and salt on top of the banana mixture. Fold gently with a spatula just until the flour is mostly incorporated.
- Spoon 1-2 Tablespoons of the batter into the bottom of each muffin well. (This ensures that the strawberries don't all sink and stick to the bottom.)
- Add most of the strawberries to the remaining batter, then fold gently to incorporate. Divide batter among the 12 muffin cups, topping each one to roughly 3/4 full. Place 2-3 sliced strawberries on top of each muffin, if desired. (This is only for looks.)
- Bake at 425 degrees for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees and bake for another 12-15 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out with moist crumbs, but no large streaks of batter.
- Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
Notes
- You can make these with either very ripe bananas or with bananas that have been frozen whole and then defrosted. I've done both and had great results each way.
- I have actually had luck ditching the paper liners and simply coating the inside of my wells well with cooking spray. Less waste and, surprisingly, less sticking overall.
Nutrition Estimate
Calories: 155 kcal, Carbohydrates: 26 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 25 mg, Sodium: 89 mg, Potassium: 157 mg, Fiber: 1 g, Sugar: 12 g, Vitamin A: 159 IU, Vitamin C: 2 mg, Calcium: 35 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!