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 the oven to 425°F and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas and mix in sugar, sour cream, milk, egg, and vanilla until smooth.
- Sift in flour, baking powder, baking soda, and salt; gently combine without overmixing.
- Fold in the diced strawberries.
- Fill muffin cups to the top with batter and optionally add more strawberries on top.
- Bake for 5 minutes at 425°F, then reduce temperature to 350°F and bake for an additional 10-12 minutes until golden.
- Cool on a rack for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg