Description
Soft, fruity, and lightly sweet, these Strawberry Banana Muffins are a delicious way to use up ripe bananas. Easy to make and even easier to love, great for meal prep or a quick breakfast.
Ingredients
Units
Scale
Ingredients
- 1 1/2 cups flour
- 1/3 cup almond flour
- 2 ripe bananas, mashed
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, or any oil of your choice
- 1 cup strawberries, chopped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- chopped almonds, for topping
Instructions
Instructions
- Preheat the oven to 350°F (180°C) and grease or line a muffin tin with paper liners.
- In a bowl, combine the mashed bananas, sugar, and eggs. Whisk until well incorporated.
- Add the oil and vanilla extract, then continue mixing until smooth.
- Gradually add the dry ingredients: flour, almond flour, baking powder, and baking soda. Mix until just combined. Do not overmix.
- Using a spatula, gently fold in the chopped strawberries.
- Fill the muffin cups about ¾ full with batter. Then, sprinkle chopped almonds on top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool on a wire rack before removing them from the pan.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 200
- Sugar: 15.7 g
- Sodium: 66.6 mg
- Fat: 6.1 g
- Carbohydrates: 31.3 g
- Fiber: 1.3 g
- Protein: 3.4 g
- Cholesterol: 31 mg