Indulge in the delightful aroma and taste of homemade banana bread muffins! This easy-to-follow recipe is perfect for using up overripe bananas and makes for a scrumptious snack or breakfast option. Each muffin is soft, moist, and bursting with banana flavor, complemented by a hint of cinnamon and optional nuts. Whether enjoyed fresh out of the oven or toasted with a smear of butter, these muffins are sure to please everyone in your household.
Ingredients
– 3 ripe bananas, mashed
– 1/3 cup melted butter
– 1 teaspoon baking soda
– Pinch of salt
– 3/4 cup sugar
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– Optional: 1/2 cup chopped walnuts or pecans
Servings and Cooking Time
This recipe yields about 12 muffins. Preparation time is approximately 15 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each muffin (approx. 1 muffin) contains about 180 calories, 7g of fat, 27g of carbohydrates, 2g of protein, and 1g of fiber. These values may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Add the sugar, beaten egg, and vanilla extract; stir until combined.
6. Gradually add the flour, mixing until just incorporated.
7. If using nuts, fold them into the batter gently.
8. Pour the batter into the prepared muffin tins, filling each cup about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick comes out clean.
10. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, using maple syrup instead of sugar can add a different flavor profile while keeping it sweet.
Serving and Pairings
These banana bread muffins are delicious on their own but can also be served with butter, cream cheese, or a sprinkle of cinnamon sugar for extra flavor. Pair them with a hot cup of coffee or tea for the perfect afternoon snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months. Reheat in the microwave for about 15-20 seconds.
Cooking Mistakes
- Using under ripe bananas will not give the desired sweetness.
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect the texture.
- Skipping the cooling time can result in soggy muffins.
- Baking at incorrect temperatures can lead to uneven baking.
Helpful Tips
- Use very ripe bananas for the best flavor.
- Experiment with add-ins like chocolate chips or dried fruit.
- Let the muffins cool completely before storing.
- For a twist, try adding a pinch of nutmeg.
- Adjust sugar levels based on your preference for sweetness.
FAQs
Can I use frozen bananas?
Yes, frozen bananas can be used in this recipe. Just thaw them and drain excess moisture before mashing.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure other ingredients are also gluten-free.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready!
Can I add chocolate chips?
Absolutely! Adding chocolate chips is a delicious way to enhance the flavor of your muffins.
How long do these muffins last?
Stored properly, banana bread muffins can last up to three days at room temperature or three months in the freezer.
Conclusion
Banana bread muffins are a delightful treat that everyone will love. With their moist interior and rich banana flavor, they are an excellent choice for breakfast, snacks, or even dessert. Enjoy making these muffins and sharing them with family and friends!
Banana Bread Muffins
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract; stir until combined.
- Gradually add the flour, mixing until just incorporated.
- If using nuts, fold them into the batter gently.
- Pour the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
Nutrition
