These muffins are a delightful and healthier twist on a classic treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and prepare a muffin pan by lining it with paper liners or lightly greasing it.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the whole wheat flour, granulated sugar, baking powder, and salt. Mix well to ensure even distribution.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, mash the banana and mix it with the skim milk, egg, and vanilla extract until well combined.
Using a fork to mash the banana works well and saves time.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
Stop mixing as soon as you no longer see dry flour to avoid dense muffins.
Fold in the chopped strawberries gently into the batter.
Coating the strawberries in a little flour before folding them in can prevent them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotating the pan halfway through baking ensures even cooking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy.
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