Strawberry Banana Muffins
This week has been absolutely gorgeous. It’s the first week of spring, and all the flowers are finally waking up. I met my brother Andrew at Old Stone Fort State Archaeological Park in Manchester, Tennessee this weekend. We had the best time hiking together, seeing all the waterfalls, and skipping stones. Andrew taught me how to finally skip a stone! It’s all in the wrist. I’m still not a pro like Andrew yet!
My mom sent a box of strawberries with Andrew, so I decided to make these Strawberry Banana Muffins by Maria Litchy. You will love them!
P.S. The recipe calls for four bananas, but if you don’t have that many, you can always make a half recipe!
Recipe adapted from Maria Litchy’s Whole Wheat Strawberry Banana Muffin recipe.
Start to finish: 35 minutes
How many: 16 muffins
What you’ll need:
2 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large ripe bananas 2 cups mashed
1/2 cup packed light brown sugar
1/4 cup butter melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
1 1/4 cup chopped strawberries
Sliced strawberries for garnishing muffins, optional
What you’ll do:
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Peel the bananas and mash until smooth. Place the mashed bananas in a large bowl and add the brown sugar, butter, egg, Greek yogurt, and vanilla extract. Stir until well combined. Carefully stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
Fill muffin liners three-quarters full. Top each muffin with a strawberry slice, if desired. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Transfer to wire rack to cool. Store muffins in the fridge for 2-3 days.
Note: These muffins freeze well! Store them in an airtight container in the freezer. Reheat in the microwave for 30 seconds.
