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strawberry banana muffins recipe

Strawberry banana muffins recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Calories 187 kcal

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup greek yogurt
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil or melted coconut oil

Instructions
 

  • Step 1: Prepare Your Oven and Muffin Pan
    Preheat oven to 350°F (175°C).Line a12-cup muffin tin with paper liners or lightly grease each muffin cup for easy release.
  • Step 2: Mix the Dry Ingredients
    In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well and put aside.
  • Step 3: Prepare Wet Ingredients
    In a larger bowl, mash bananas to be smooth with no big lumps. Then add the granulated sugar, brown sugar, eggs, Greek yogurt, vanilla extract, and oil. Mix altogether smooth and completely combined
  • Step 4: Put wet and dry ingredients together.
    Gradually add the dry ingredients to the wet mixture, stirring gently and making sure the batter is smooth and uniform. Be careful not to overmix because overmixing will result in dense, chewy muffins rather than light, fluffy ones.
  • Step 5: Fold in the Strawberries and Optional Mix-Ins
    Fold in the chopped strawberries, and any nuts or chocolate chips you may like. Use care not to bruise the strawberries as you mix in the batter; over-ripened strawberries will leave too much moisture in the muffins.
  • Step 6: Fill the Muffin Cups
    With an ice cream scoop portion out the batter evenly distributing it between each muffin tin filling it about ¾ full, leaving room for expansion while baking.
  • Step 7: Bake
    Insert the tin muffin in a preheated oven, where the mixture cooks for 18 to 22 minutes. These are well baked if on testing from inside they become toothpick clean while being top-gold browned.
  • Step 8: cool and serve
    Cool muffins in the tin for 5 minutes and transfer them to a wire rack to cool completely. Muffins are best consumed warm, but you may also enjoy them at room temperature for an easy snack on the go.