Strawberry Banana Nut Muffins
This recipe was made around the fact that my toddler wanted a banana, took one bite, and then was “all done.” So, what do you do with a 3 hour old, open banana? If you don’t mind, you could just eat it, but I mind, I very much mind (ew). You could break it up and freeze it for smoothies, but I think three bags of bananas in one freezer is quite enough. Obviously, I’m not going to throw away a perfectly (not) good (slightly brown) banana, so muffins it is!
This recipe is a one bowl wonder, just make sure you keep the the wet and dry ingredients separated until you’re pretty much ready to put them in the oven. In case you’re wondering, I thought they were delicious. Even though I am not a fan of eating a fresh banana unless it is perfectly ripe (not too under, definitely not too over), I love a lot of banana things; breads, peanut butter sandwiches, Runts, Now and Laters, etc., and these muffins!
Strawberry Banana Nut Muffins
Ingredients
- 3 tbsp butter softened
- 1/3 cup sugar
- 1 egg
- 1 tsp pure vanilla extract
- 3 tbsp sour cream
- 1 banana diced
- 1 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup walnuts chopped
- 1/2 cup strawberries diced
Instructions
- Preheat oven to 350°F
- Line muffin tin with six liners, or spray with non-stick spray.
- Use a hand mixer, stand mixer, or a whisk to mix butter and sugar in large bowl.
- Add the egg, mix until fully incorportated; add vanilla, sour cream, and banana; blend well.
- Then, add the flour, baking soda, salt, walnuts, and berries.
- Fold everything together, but do not overmix!
- Scoop into muffin liners. (I like to use a 2 ounce scoop and evenly dispers the batter once scoop at a time.)
- Bake for 20-25 minutes, until golden brown and when a toothpick is inserted it comes out clean.
