Banana muffins
These banana muffins combine ripe bananas, brown sugar, and cinnamon for a moist, flavorful treat. Perfect for breakfast or snacks, they’re simple to make and sure to please.
Cook time 20 min
Prep time 40 min
Ingredients:
3 cups self-raising flour1.25 cups milk (1% fat)
1 egg
1/3 cup butter
1/2 cup brown sugar
1 tsp cinnamon
2 bananas
Banana muffins are a delicious and healthy treat that are perfect for breakfast, snacks, or even dessert. With a combination of ripe bananas, a hint of cinnamon, and the sweetness of brown sugar, these muffins are sure to be a hit with both kids and adults alike. This recipe is simple to follow and yields moist, flavorful muffins that everyone will love.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
In a microwave-safe bowl, melt the butter and let it cool slightly. In a large mixing bowl, beat the egg lightly. Add the melted butter, milk, and brown sugar to the egg and whisk together until well combined.
In a separate small bowl, peel and mash the bananas until they are smooth with just a few small lumps.
Fold the mashed bananas into the wet mixture and stir until all the ingredients are well integrated.
In another large bowl, sift together the self-raising flour and cinnamon. Make sure the dry ingredients are well mixed.
Gradually add the flour mixture into the wet mixture, gently stirring until just combined. Be careful not to overmix as this can make the muffins tough.
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your delicious banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Enjoy your homemade banana muffins fresh out of the oven, or store them for a quick and tasty snack later on. These muffins are easy to prepare and use common pantry ingredients, making them a great option for any occasion. Plus, they are versatile enough to be customized with your favorite mix-ins like nuts, chocolate chips, or dried fruit.
Banana muffins FAQ:
Bake the banana muffins for 18-20 minutes at 350°F (175°C). They are ready when a toothpick inserted into the center comes out clean.
The muffins are done when they're golden brown on top and a toothpick inserted in the center comes out clean, indicating they are fully cooked.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1.5 teaspoons of baking powder and 0.5 teaspoons of salt for every cup of all-purpose flour used.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months.
Yes, you can use thawed frozen bananas. Just make sure to drain any excess liquid before mashing to avoid adding too much moisture to the batter.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the muffins will be. Look for bananas with plenty of brown spots.
- Don't overmix the batter: Mix the ingredients until just combined to avoid developing too much gluten, which can make the muffins tough.
- Use room temperature ingredients: This ensures that the ingredients blend more easily, resulting in a smoother batter and even texture.
- Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with only a few crumbs, the muffins are done.
- Experiment with add-ins: Feel free to mix in additional ingredients such as nuts, chocolate chips, or dried fruit to add extra flavor and texture to your muffins.
Nutrition per serving
10 ServingsCalories 300kcal
Protein 7g
Carbohydrates 50g
Fiber 1.92g
Sugar 16g
Fat 8g
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