Banana Bread Muffins

These Banana Bread Muffins are tender, moist, and filled with heat cinnamon taste, making them the right approach to make use of up ripe bananas. They come collectively rapidly in a single bowl and bake into completely golden, bakery-style treats. They’re the right transportable model of my easy banana bread.

Holly’s Recipe Highlights: Banana Bread Muffins

Taste: Tender, candy, and stuffed with cozy banana taste with a touch of cinnamon. In case you add nuts, they offer simply the fitting little crunch in each chew.

Why Make It: They’re faster than conventional banana bread, bake up in completely portioned servings, and are perfect for simple breakfasts, grab-and-go snacks, or stocking the freezer for later.

Beneficial Instruments: All you want are a few mixing bowls, a whisk or spoon, and a typical muffin pan to carry these banana bread muffins along with ease.

Whole Time: 40 Minutes Servings: 12 muffins Cooking Technique: Oven Baked

Ingredient Notes

• Flour: For essentially the most tender muffins, spoon and level your flour as a substitute of scooping. In case you want a gluten-free choice, a 1:1 mix ought to work properly, although the feel could prove barely totally different.
• Cinnamon: Use recent cinnamon for the very best, coziest taste in these muffins. For a barely hotter twist, pumpkin pie spice makes a fantastic substitute.
• Sugars: This recipe makes use of a mixture of each granulated and brown sugar for the right steadiness. In case you solely have one readily available, they’ll nonetheless bake up simply nice, however utilizing a mixture provides the richest, most flavorful outcome.
• Bananas: Use very ripe bananas with loads of brown or black spots. Frozen and thawed bananas work properly, too. Simply drain off any extra liquid if they appear overly watery.
• Nuts: Walnuts or pecans are utterly non-obligatory, so use what you might have readily available. Chop them pretty small, so that they distribute evenly all through the batter. Toasting them provides a stunning depth of taste, however uncooked nuts work simply as properly.
• Variations: For a sweeter, snack-style twist, you possibly can stir in a handful of mini chocolate chips. In case you’d like a heartier texture, combine in a spoonful or two of oats. A pinch of nutmeg, together with the cinnamon, provides a comfy bit of additional heat and taste.

Find out how to Make Banana Bread Muffins

1. Whisk the dry substances in a single bowl, and the moist substances in one other.
2. Stir the dry substances into the moist combination simply till mixed.
3. Fold in nuts or different add-ins.
4. Divide the batter into lined muffin cups and bake (full recipe under).

Save Some for Later

Preserve leftovers in an hermetic container at room temperature for as much as 3 days and within the freezer for as much as 3 months. Thaw at room temperature.

For reheating, microwave for about 10 to fifteen seconds for a just-baked really feel, or heat in a low oven.

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Prep Time 15 minutes minutes

Prepare dinner Time 18 minutes minutes

Whole Time 40 minutes minutes

• Preheat oven to 350°F. Line a muffin pan with paper liners.

• Whisk collectively flour, baking soda, cinnamon, and salt in a small bowl. Put aside.

• Mix melted butter and sugars. Add eggs, vanilla, and mashed banana. Combine properly.

• Add dry substances and blend simply till mixed. Fold in nuts if utilizing.

• Pour into ready muffin pan and bake 18 to twenty minutes or till a toothpick comes out clear. Don’t overbake.

• Cool on a baking rack.

• Use ripe bananas with black spots for the very 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 ought to be blended simply till moistened.
• Fill muffin cups solely ⅔ full.
• Don’t overbake, ovens can differ, so remember to examine muffins a couple of minutes earlier than they need to be performed. If a toothpick comes out clear, they’re performed.
• Preserve leftovers in an hermetic container at room temperature for as much as 3 days, and within the freezer for 3 months. 

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

Diet data offered is an estimate and can differ primarily based on cooking strategies and types of substances used.

Course Breakfast, Muffins, Snack

Delicacies American

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