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Fresh Strawberry Muffins
These delicious strawberry muffins a packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!
Course
Breakfast, Muffins
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
176
kcal
Author
Kylee Ayotte
Ingredients
1 2/3
cups
all purpose flour
1
tsp
baking soda
1/4
tsp
salt
½
cup
vegetable oil
⅔
cup
granulated white sugar
2
eggs
beaten
2
tsp
vanilla extract
2
medium bananas
mashed
8
oz
fresh strawberries
diced small
Instructions
Preheat oven to 375 degrees F.
Line a 12-cup muffin pan with paper liners, or grease well.
In large bowl, sift the flour, baking soda, salt together.
In a large jug, whisk together the oil, sugar, eggs, vanilla and bananas until well blended (will be slightly lumpy).
Make a well in the dry ingredients, and fold in the wet until just combined.
Set aside a few pieces of diced strawberry, and carefully fold the rest into the batter, don’t over mix.
Divide the mixture between the muffin cup (each will be about 2/3 full) Add a strawberry piece to the top of each (optional).
Bake at 375 degrees F for 18 to 20 minutes or until golden brown and muffins spring back when touched lightly with a finger.
Allow muffins to cool or eat warm if you can’t wait.
Devour.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
21
mg
|
Sodium:
131
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
40
IU
|
Vitamin C:
10.2
mg
|
Calcium:
9
mg
|
Iron:
0.8
mg