Strawberry-Banana Chocolate Chip Muffins
photo by seal angel
- Ready In:
- 42mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 414.03 ml all-purpose flour
- 177.44 ml granulated sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 1 egg
- 118.29 ml canola oil or 118.29 ml vegetable oil
- 118.29 ml sour cream or 118.29 ml plain yogurt
- 4.92 ml vanilla extract
- 236.59 ml mashed ripe banana (2 to 3 medium)
- 236.59-354.88 ml chopped fresh strawberries
- 177.44 ml semi-sweet chocolate chips
directions
- Preheat oven to 350 degrees F/180 degrees C and grease a 16 cup muffin pan or place 16 paper muffin cup liners in muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the egg, oil, sour cream (or plain yogurt can be used) and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, chopped strawberries and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 22-25 minutes or until a toothpick inserted near the center comes out clean (toothpick inserted into center of muffin may be a bit moist and gooey because of using fresh chopped strawberries, but that's alright). Cool for 5 minutes before removing from pans to wire racks to cool completely.
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Reviews
-
I have tried to make muffins from scratch on many occasions and they always end up dense, dry and basically inedible. The kids won't touch them. I made this recipe for a bunch of 13 year old girls for a sleepover breakfast and they loved them. They each had 3 or 4. I only ended up with one leftover. I don't normally like chocolate chips in my muffins, but they complimented this recipe really well. It's not so much that you didn't notice them, but they weren't overpowering. I will definitely make this recipe again. The only substitute I made was to use greek yogurt instead of regular yogurt.
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