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

Cook Time 20

Total Time 25

Servings

Calories 176kcal

Preheat oven to 375°F.
Line a 12-cup muffin pan with paper liners, or grease well.
In large bowl, sift 1 2/3 cup all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt together.
In a large bowl, whisk together ½ cup vegetable oil, ⅔ cup white sugar, 2 large eggs, 2 teaspoons vanilla extract and 2 medium bananasuntil 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°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.