Eggless Strawberry Banana Muffins | Strawberry Banana Yogurt Cupcakes

I love strawberries, but they have to be sweet. Now that's an ambitious request right? Very seldom I come across fully sweet strawberries. Most of the times it will be semi-sweet or sour. Then I resort to milkshakes or smoothies or yummy bakes, as they would need a small amount of sugar & would taste out of the world :) Last week we had a guest for lunch & they bought us a lot of fresh berries - blue, black, red & straw ;) And also we had a small outing to a nearby lake during the weekend. Then I thought I would bake some of these muffins & make it a tea outing that day ! I should admit that I thoroughly enjoyed baking these cuties, as they filled my whole house with a yummilicious smell. Do try them out as they are very simple & less time consuming and also you are guaranteed of a fabulous outcome !

Recipe Source: Joy of Baking 

I Took: 25 minutes (Prep) + 25 minutes (Baking)

Makes: 12 regular sized muffins

I Used:

Strawberry - ½ cup - cut into bite sized pieces Banana - 1 big sized - mashed All purpose Flour - 1 cup + 2 tbsp Butter - ¼ cup Yogurt - ¼ cup Vanilla Essence - 1 tsp Granulated Sugar - ¼ cup + 2 tbsp Baking Powder - ¾ tsp Baking Soda - ¼ tsp Ground Cinnamon - ¼ tsp or an inch stick mashed with banana Salt - ½ tsp

The Way:

1. Mash the bananas. If you do not have ground cinnamon then add the cinnamon stick to the banana & mash it
2. Melt the butter (in an oven or saucepan) & allow it to cool to room temperature
3. Pre-heat the oven to 175 degree Celsius in conventional mode 
4. In a bowl whisk together yogurt, vanilla essence & mashed banana. Add the melted butter & stir to combine
5. In another large bowl combine the flour, sugar, baking powder, baking soda, ground cinnamon (if available) & salt. You can sift it for 3 times for even mixing of the dry ingredients
6. Then gently fold in the strawberries into the flour mixture making sure that they are coated well with the flour. This helps the berries to prevent from sinking during baking
7. Now add the wet ingredients to the dry ingredients & stir gently so that they are combined. Do not over mix, else the muffins might become hard
8. Line a muffin pan with paper liners or butter the muffin cups in the pan 
9. Place 2 spoons of the batter in each cup using a spoon 
10. Bake it for about 20-25 minutes or until a toothpick inserted through it comes out clean. Do not mistake the fruit within the muffin to be wet batter. Mine was done in 25 minutes

Cheers,

Chitz