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 cups diced strawberries (fresh or frozen)
Instructions
- Preheat your oven to 425°F.
- In a large bowl, mash the ripe bananas, then stir in the granulated sugar, sour cream (or yogurt), milk, egg, and vanilla extract until smooth.
- Sift the dry ingredients—flour, baking powder, baking soda, and salt—into the wet mixture.
- Gently mix until just combined; avoid overmixing.
- Fold in the diced strawberries carefully to incorporate them without breaking.
- Fill muffin cups to the top with batter and optionally add more strawberries on top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 10–12 minutes until domed and dry to touch.
- Let cool in the pan for about five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 182
- Sugar: 9g
- Sodium: 174mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg