Strawberry banana bread muffins

Combining my 2 favorite foods (strawberries and banana bread) into one. These strawberry banana muffins are great for breakfast, lunch, snack, picnics. 15 minutes to make the muffin batter, and 20 minutes to bake. Easy, quick, delicious!

Course Dessert

Cuisine American

Keyword strawberry banana muffins, strawberry muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings regular size muffins. Use one regular size muffin pan (12 muffins)

Calories 181kcal

Author Julia

Ingredients

2 bananas , ripe, smashed
⅓ cup Greek yogurt
⅓ cup butter melted
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 ½ cups all-purpose flour
1 cup strawberries , sliced

Instructions

Preheat the oven to 350 F.
In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.
Grease a regular size 12-cup muffin pan with a non-stick spray. Pour the batter evenly into each cup, about ¾ full. Bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Cool on rack. Remove muffins from pan and slice to serve.
Storage tip: These are best stored refrigerated.

Notes

Adapted from Simply Recipes

Nutrition