Banana Bread Muffins

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

Holly’s Recipe Highlights: Banana Bread Muffins

Taste: Delicate, candy, and filled with cozy banana taste with a touch of cinnamon. Should you add nuts, they offer simply the best little crunch in each chunk.

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

Really helpful 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.

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

Ingredient Notes

• Flour: For probably the most tender muffins, spoon and level your flour as an alternative of scooping. Should you want a gluten-free possibility, a 1:1 mix ought to work properly, although the feel might end up barely totally different.
• Cinnamon: Use recent cinnamon for the coziest taste, as spices lose their efficiency over time. For a barely hotter twist, pumpkin pie spice makes an excellent substitute.
• Sugars: This recipe makes use of a mixture of each granulated and brown sugar for the proper stability. Should you solely have one available, they’ll nonetheless bake up simply fantastic, however utilizing a mixture offers the richest, most flavorful end result.
• Bananas: Use very ripe bananas with loads of brown or black spots. Frozen and thawed bananas work effectively, too. Simply drain off any extra liquid if they appear overly watery.
• Nuts: Walnuts or pecans are fully non-compulsory, so use what you’ve gotten available. Chop them pretty small, in order that they distribute evenly all through the batter. Toasting them provides a stunning depth of taste, however uncooked nuts work simply as effectively.
• Variations: For a sweeter, snack-style twist, you possibly can stir in a handful of mini chocolate chips. Should you’d like a heartier texture, combine in a spoonful or two of oats. A pinch of nutmeg, together with the cinnamon, provides a bit of additional heat and taste.

The way to Make Banana Bread Muffins

1. Whisk the dry elements in a single bowl, and the moist elements in one other.
2. Stir the dry elements 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 beneath).

Save Some for Later

Hold 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

Complete 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 effectively.

• Add dry elements 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 one of the best taste.
• Toss add-ins with a little bit of flour earlier than including to the batter, this helps in order that they don’t sink to the underside of the batter.
• Don’t add additional bananas, this could make the batter too heavy and dense.
• Don’t overmix batter, it needs to be blended simply till moistened.
• Fill muffin cups solely ⅔ full.
• Don’t overbake, ovens can fluctuate, so be sure you verify muffins a couple of minutes earlier than they need to be finished. If a toothpick comes out clear, they’re finished.
• Hold 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 info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Breakfast, Muffins, Snack

Delicacies American

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