Moist and scrumptious, Banana Bread Muffins are a good way to get pleasure from these ripe bananas on the counter. Stir in your favourite additions from nuts to chocolate chips to those muffins.
This recipe turns a favourite banana bread recipe into a superbly moist grab-and-go snack or a deliciously straightforward breakfast.
Why We Love These Muffins
- They’re as yummy as our go-to banana bread however cook dinner faster and are straightforward to seize and go!
- These come out smooth, moist, and flavorful with simply the correct amount of sweetness and the flavour resembles our favourite banana bread.
- This can be a primary recipe that lends itself nicely to additions from nuts to chocolate chips.
- This recipe is simple to make with primary pantry substances you seemingly have readily available but it comes out flavorful each time.
- These muffins could be made in batches forward of time and freeze completely for months.
Components for Banana Bread Muffins
Bananas – After all ripe bananas are a key ingredient on this recipe. The bananas ought to have a lot of black spots and be barely over-ripe to make sure they’re candy and filled with taste!
Dry Components – All-purpose flour, a little bit of baking soda, and a few cinnamon. Add your favourite heat spices like pumpkin pie spice rather than cinnamon.
Moist Components – Actual butter provides nice taste. White and brown sugar sweeten the muffins and naturally, eggs maintain all of it collectively. Make sure the eggs are at room temperature.
Add-Ins – Whereas non-compulsory, nuts are an incredible addition to this muffin recipe. Chopped walnuts or pecans ar favorites.
OPTIONAL ADD-INS Something that goes with banana bread can be simply as superb paired with banana bread muffins!
- Add a few spoonfuls of oatmeal for a little bit additional fiber.
- Combine in mini chocolate chips for a candy, dessert-type muffin!
- Or strive coconut, raisins, or any sort of dried berry for a fruity twist! Why not a banana blueberry muffin?
Learn how to Make Banana Bread Muffins
This banana bread muffin recipe is very easy! Grease or line your muffin pan and you’re able to bake.
- Mash bananas with a fork.
- Combine dry substances and moist substances individually (per recipe beneath).
- Stir them collectively in a big bowl simply till moistened.
- Pour batter evenly into the ready muffin tin and bake till fluffy and browned on high!
Take care to not over bake; banana bread muffins needs to be additional moist!
Suggestions for Success
- Use ripe bananas with black spots for one of the best taste.
- Toss add-ins with a little bit of flour earlier than including to the batter, this helps so that they don’t sink to the underside of the batter.
- Don’t add additional bananas, this may make the batter too heavy and dense.
- Don’t overmix batter, it needs to be combined simply till moistened.
- Fill muffin cups just one/2 to 2/3 full.
- Don’t overbake, ovens can differ so you should definitely verify muffins a couple of minutes earlier than they need to be achieved. If a toothpick comes out clear, they’re achieved.
Storage
Maintain leftover banana bread muffins at room temperature for up 3 days. To freeze, wrap every muffin in plastic wrap and place them in zippered baggage with the date on them. They’ll final for as much as 3 months within the freezer.
Extra Banana Recipes
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Banana Bread Muffins
Home made Banana Bread Muffins are moist and filled with taste! Add chocolate chips, oatmeal or nuts for a twist.
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Preheat oven to 350°F. Line a muffin pan with paper liners.
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Whisk collectively flour, baking soda, cinnamon, and salt in a small bowl. Put aside.
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Mix melted butter and sugars. Add eggs, vanilla, and mashed banana. Combine nicely.
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Add dry substances and blend simply till mixed. Fold in nuts if utilizing.
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Pour into ready muffin pan and bake 18-20 minutes or till a toothpick comes out clear. Don’t overbake.
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Cool on a baking rack.
- Use ripe bananas with black spots for one of the best taste.
- Toss add ins with a little bit of flour earlier than including to the batter, this helps so that they don’t sink to the underside of the batter.
- Don’t add additional bananas, this may make the batter too heavy and dense.
- Don’t overmix batter, it needs to be combined simply till moistened.
- Fill muffin cups just one/2 to 2/3 full.
- Don’t overbake, ovens can differ so you should definitely verify muffins a couple of minutes earlier than they need to be achieved. If a toothpick comes out clear, they’re achieved.
Serving: 1muffin | Energy: 186 | Carbohydrates: 25g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Ldl cholesterol: 48mg | Sodium: 268mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Breakfast, Muffins, Snack
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