Strawberry Banana Muffins
These Strawberry Banana Muffins are moist, fluffy, and bursting with flavor, perfect for breakfast or a snack.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
- Oven
Ingredients
Ingredients
- ¼ cup unsalted butter
- ½ cup granulated sugar or maple syrup
- 1 large egg
- 2 small ripe bananas, mashed
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt (optional)
- 5 small strawberries, hulled and diced
- ¼ cup chopped raisins (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with paper liners or grease the cups.
- Step 3: In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Step 4: Add the egg and mashed bananas to the butter mixture and mix until combined.
- Step 5: Stir in the vanilla extract.
- Step 6: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 7: Gradually fold the dry ingredients into the wet mixture.
- Step 8: Gently fold in the diced strawberries and chopped raisins.
- Step 9: Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Step 10: Bake for 18-20 minutes or until golden brown.
- Step 11: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.