Strawberry Banana Muffins
Deliciously soft and moist strawberry banana muffins, perfect for toddlers and great for breakfast or snack time.
Equipment
- Mixing Bowl
- Hand or stand mixer
- muffin pan
- Paper liners or oil for greasing
- Cooling Rack
Ingredients
- ¼ cup unsalted butter softened
- 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
- 5 small strawberries finely chopped
- ¼ cup chopped raisins optional
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a muffin pan or line with paper liners.
- In a medium bowl, beat the butter and sugar (or maple syrup) until pale and fluffy.
- Add the egg, mashed bananas, and vanilla extract. Beat for 1 minute until well combined.
- Sift in the flour, baking powder, baking soda, and salt. Beat until just combined.
- Gently fold in the chopped strawberries and raisins, if using.
- Divide the batter evenly among the muffin cups. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months in a sealed container or freezer bag. You may substitute maple syrup for sugar to make the muffins refined sugar-free. Make sure bananas are very ripe for natural sweetness and moisture.
Nutrition
Serving: 1muffinCalories: 203kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 119mgPotassium: 213mgFiber: 1gSugar: 16gVitamin A: 228IUVitamin C: 5mgCalcium: 33mgIron: 1mg
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