Strawberry Banana Muffins
There’s nothing quite like the sweet aroma of freshly baked muffins wafting through your kitchen. These…
Equipment
- Mixing Bowl
- Measuring Cups
- muffin pan
Ingredients
Ingredients
- ?1/2 cupunsalted butter melted and slightly cooled; 1 stick
- ?1 1/2 cupsmashed very ripe bananas about 3 large
- ?2 large eggs lightly beaten
- ?1 teaspoonvanilla extract
- ?2 cupswhole wheat flour
- ?1/2 cupsugar
- ?1 teaspoonbaking soda
- ?1/2 teaspoonsalt
- ?1 cupdiced strawberries
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin pan with nonstick spray or line with paper liners.
- In a large bowl, combine the melted, slightly cooled 1/2 cup unsalted butter, 1 1/2 cups mashed very ripe bananas, 2 lightly beaten large eggs, and 1 teaspoon vanilla extract; stir until evenly combined.
- In a separate bowl, whisk together 2 cups whole wheat flour, 1/2 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined; do not overmix.
- Fold in 1 cup diced strawberries gently and evenly into the batter.
- Divide the batter among the prepared muffin cups, using about 1/4 cup batter per cup (fill each cup roughly 3/4 full).
- Bake for 14–16 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
Notes
Store any leftover muffins, once fully cooled, in anairtight containerat room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
Serve chilled or slightly warmed.
Useall-purpose flourif desired. The muffins may need 16-18 minutes in the oven.
Omit the sugar if desired, but be sure to use VERY ripe bananas so the muffins taste sweet. (They will not be super sweet, but it’s an option.)
Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
Gluten-free: Use gluten-free all purpose flour.
Dairy-free: Use meltedcoconut oilin place of the butter.
Egg-free: Omit the eggs and add ½ cup milk to the batter.
Serve chilled or slightly warmed.
Useall-purpose flourif desired. The muffins may need 16-18 minutes in the oven.
Omit the sugar if desired, but be sure to use VERY ripe bananas so the muffins taste sweet. (They will not be super sweet, but it’s an option.)
Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
Gluten-free: Use gluten-free all purpose flour.
Dairy-free: Use meltedcoconut oilin place of the butter.
Egg-free: Omit the eggs and add ½ cup milk to the batter.