Ingredients
Scale
- 2 large ripe bananas
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup sour cream or yogurt
- 1/3 cup milk
- 1 Tbsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup diced strawberries (fresh or frozen)
Instructions
- Preheat your oven to 425°F and line a muffin tin with liners or spray with nonstick spray.
- In a large bowl, mash the ripe bananas and mix in sugar, sour cream (or yogurt), milk, egg, and vanilla extract until smooth.
- Sift together flour, baking powder, baking soda, and salt; then add it to the wet mixture and gently combine until just incorporated.
- Fold in the diced strawberries carefully.
- Fill each muffin cup to the top with batter and add extra strawberry pieces on top if desired.
- Bake at 425°F for 5 minutes. Then reduce heat to 350°F and bake for an additional 10-12 minutes until muffins rise and tops look dry.
- Cool on a rack for about five minutes before removing from the tin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 10g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg