Strawberry Banana Muffins
Moist muffins filled with strawberries, bananas, and pecans and with a crisp nutty topping.
Ingredients
- ¾ cup packed light or dark brown sugar (160 grams)
- ⅓ cup vegetable oil (80 ml)
- 1 medium banana , mashed
- 1 teaspoon vanilla extract
- ¼ cup milk or non-dairy beverage (60 ml)
- 1 cup all-purpose flour (125 grams)
- ¼ cup whole wheat flour (31 grams)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup strawberries , sliced into small chunks (120 grams)
- ¼ cup pecans , chopped (28 grams)
For the topping:
- ¼ teaspoon ground cinnamon
- 2 tablespoons packed light or dark brown sugar (27 grams)
- 2 tablespoons pecans , finely chopped (14 grams)
Instructions
- Preheat oven to 350°F. Grease and flour a muffin pan or line with paper liners.
- In a large bowl, whisk together the brown sugar, vegetable oil, mashed banana, vanilla extract, and milk. In a separate bowl, combine the flour, whole wheat flour, salt, and baking powder. Add dry ingredients to the wet ingredients and fold until incorporated. Fold in strawberries and pecans.
- In a small bowl, stir together the cinnamon, brown sugar, and pecans to make the topping. Fill the muffin pan cups ⅔ full and sprinkle with the topping. Bake until golden brown, about 15 minutes. Let cool slightly before removing muffins from the pan to cool completely.
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 105mg | Potassium: 181mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg