Description
Deliciously moist muffins made with ripe bananas and fresh strawberries, perfect for breakfast or a snack!
Ingredients
Scale
- ½ cup unsalted butter (melted and slightly cooled; 1 stick)
- 1½ cups mashed very ripe bananas (about 3 large)
- 2 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup diced strawberries
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
- Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, and salt.
- Gently stir in the diced strawberries.
- Divide the batter among the prepared muffin tins, using about ¼ cup batter in each cup.
- Bake for 14-16 minutes, or until muffins are golden brown and a cake tester inserted into the center comes out cleanly.
- Transfer muffins from the pan to a wire rack to cool.
- Serve warm or at room temperature.
Notes
- For best flavor, use very ripe bananas.
- These muffins can be frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg