The final banana muffins recipe. One bowl, entire wheat flour, and all of the gentle, moist with a traditional banana bread flavour everybody loves.
Estimated studying time: 5 minutes
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These are unbelievably simple banana muffins which can be excellent for utilizing up these overripe bananas sitting in your counter.
Why you’ll love this Muffin Recipe
- One Bowl Wonder: Fewer dishes imply much less cleanup.
- Simple Ingredients: Flour, sugar, eggs, butter, and, after all, bananas.
- Moist and Fluffy: The secret to their unbelievable texture is the mashed banana.
- Kid-Friendly: These muffins are a assured hit with children.
- Customizable: Feel free so as to add chocolate chips, nuts, or a touch of cinnamon to make them your personal.
Ingredients You’ll Need
- Banana: The riper, the higher! Look for bananas with plenty of brown spots.
- Eggat room temperature, ideally giant measurement. Trust me, measurement issues!
- Fine Light Brown or Raw Sugar, for the caramel-y sweetness. It additionally offers a deep brown color to the muffins.
- Unsalted buttersoftened, not melted or heat.
- Whole Wheat Flourfinely milled with minimal husk or sift it as soon as earlier than including to the batter. Best if you may get wheat flour milled particularly for baking.
- A pinch of floor cinnamon takes your banana muffins to subsequent stage.
- Use vanilla extract reasonably than essence, for higher flavour.
- Baking Powder, Baking Soda, and Salt
Optional Add-ins For Banana Muffin: Pumpkin Seeds, Chocolate Chips, Chopped Walnut, Pecans, Shredded Coconut, Fresh Blueberries, or Breakfast Oats for a more healthy contact
How To Make Banana Muffins
1. Prep Your Oven and Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Wet Ingredients:
- Whisk sugar and softened butter until nicely mixed.
- Add egg, banana, and vanilla. Whisk collectively till nicely mixed.
3. Add the Dry Ingredients:
- Sift collectively the flour, baking soda, powder, floor cinnamon, and salt straight over the moist elements in the identical bowl. Do not add them individually.
4. Fold and Combine:
- Using a spatula, gently fold the dry elements into the moist elements simply till the flour disappears. Be cautious to not overmix! If you’re including chocolate chips or nuts, gently fold them in now.
5. Fill and Bake:
- Divide the batter evenly among the many 12 muffin cups. Fill every cup about two-thirds of the way in which full.
- Place the muffin tin within the preheated oven and bake for 18-20 minutes, or till a toothpick inserted into the middle of a muffin comes out clear. The tops needs to be golden brown and spring again when calmly touched.
Let the banana muffins cool within the pan for a couple of minutes earlier than transferring them to a wire rack to chill fully.
Serve them instantly or retailer in an air tight container. Unlike banana bread, they’re excellent for a seize go and go breakfast, faculty lunchbox, tea time or potluck.
My Tried and True Tips
- Don’t Overmix! This is the primary rule for mild and fluffy banana muffins. Mix simply sufficient to include the elements. Overmixing will develop the gluten within the flour, leading to powerful, dense muffins.
- Use Overripe Bananas: The riper the bananas, the extra moist and candy your muffins might be. They additionally add a richer banana flavour.
- Don’t overload the batter! Stick to about ½ to ¾ cup of whole add-ins to make sure your muffins bake up correctly and aren’t too dense.
- Storing Your Muffins: Store cooled muffins in an hermetic container at room temperature for as much as 3 days. For longer storage, freeze them in a freezer-safe bag for as much as 3 months. To thaw, merely allow them to sit at room temperature or heat them within the microwave for a couple of seconds.
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Easy Banana Muffins Recipe
The final banana muffin recipe. One bowl, entire wheat flour, and all of the gentle, moist with a traditional banana bread flavour everybody loves.
Servings: 12 muffins
Calories: 161kcal
Prevent your display from going darkish
Instructions
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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Whisk sugar and softened butter until nicely mixed. Add egg, banana, and vanilla. Whisk collectively till nicely mixed.
-
Sift collectively the flour, baking soda, powder, floor cinnamon, and salt straight over the moist elements in the identical bowl. Do not add them individually.
-
Using a spatula, gently fold the dry elements into the moist elements simply till the flour disappears. Be cautious to not overmix!
-
Divide the batter evenly among the many 12 muffin cups. Fill every cup about two-thirds of the way in which full. Add 4 – 5 pumpkin seeds on prime of every muffin.
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Bake for 18-20 minutes, or till a toothpick inserted into the middle of a muffin comes out clear.
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Let the banana muffins cool within the pan for a couple of minutes earlier than transferring them to a wire rack to chill fully. Serve or retailer in an hermetic container.
Recipe Notes:
- Substitute Butter with â…“ cup (80ml) melted coconut oil or any impartial oil (like vegetable, canola, or olive oil).
- You can use common all objective flour additionally. Substitute wheat flour with 1 ½ cups (180g) all-purpose flour.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 137mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
