Thanks for joining Sarah and me for Meatless Monday today. Am I the only one that gets all excited about summer produce and then totally overestimates my consumption? That is how these deliciously good strawberry banana chocolate chip muffins happened. Not there is ever a bad reason for muffins.
Strawberry Banana Chocolate Chip Muffins
Strawberries are a fan favorite in our house all year long. However, when they are in peak season in the summer time, we buy them by the pound. Last week, I really over estimated our consumption and ended up with way too many uneaten strawberries. Rather than let them go to waste, I decided to mix them right into my favorite banana bread recipe. What a yummy addition they make!
Over the years, I’ve worked on cutting the sugar on these muffins. I am not a fan of artificial sweeteners myself so I use brown sugar. I’ve whittled it down to 1/3 of a cup for the whole recipe. The sweetness of the strawberries and bananas provide an excellent substitute. The mini chocolate chips are “optional” of course really are chocolate chips ever optional?
Since bananas are another fruit that I always seem to overbuy, I have a ready supply of frozen bananas in my freezer just begging to be made into muffins. For any type of muffin or bread, the riper the bananas the better. These strawberry banana chocolate chip muffins take just a few minutes to stir up and then pop them right into the oven. They can be frozen individually for later enjoyment. Perfect for an afternoon pick me up or snack on the go!
Cooks notes: If you are not gluten free by necessity, these muffins come out so much better when made with regular white flour. I use light sour cream and not yogurt. It just works so much better for baking in my opinion.
A delish combo of banana bread and strawberries healthy snacks
- 3 ripe bananas-mashed
- 1 Cup fresh strawberries- sliced
- 1/3 C brown sugar
- 2 eggs
- 3/4 Cup vegetable oil
- 1 C light sour cream
- 2 Tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 Tsp salt
- 1 3/4 C all purpose flour
- 1/2 C mini chocolate chips
- preheat oven to 350
- spray a muffin pan w cooking spray or line w cupcake liners
- In a med bowl combine eggs, sugar, oil and sour cream
- whisk until smooth
- add cinnamon, baking powder, baking soda, vanilla and mashed bananas
- stir to combine
- fold in flour and chips do not over mix
- evenly distribute into muffin tins
- add strawberry slices to each muffin
- Bake for approx 25-30 min
Serving Size:1 muffin
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 37mgSodium: 270mgCarbohydrates: 33gFiber: 2gSugar: 13gProtein: 5g