If you’re looking for a delightful treat that brings a smile to your face, look no further than this banana muffin recipe! Bursting with flavor and perfect for any time of day, these muffins are a fantastic way to use up ripe bananas. Whether you enjoy them with your morning coffee or as an afternoon snack, they’re sure to please everyone. Let’s get baking!
Ingredients
- 2 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 cup all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 150 calories, 5g fat, 24g carbohydrates, 2g protein, and 1g fiber. This is based on standard ingredients and can vary based on specific brands used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until combined.
- Add baking soda and salt, mixing well.
- Mix in the sugar, beaten egg, and vanilla extract.
- Gradually fold in the flour until just combined.
- If desired, add walnuts or chocolate chips to the batter.
- Evenly distribute the batter into the muffin liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace sugar for a natural sweetener. Nut butter can be used instead of butter for added flavor and nutrition.
Serving and Pairings
These banana muffins pair wonderfully with a cup of coffee or tea. They can also be served alongside yogurt or fresh fruit for a balanced breakfast or snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for a few seconds or in the oven at 350°F (175°C) until warmed through.
Cooking Mistakes
- Using unripe bananas will result in less flavor.
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect the texture.
- Skipping the cooling time may make them crumble.
- Baking at the incorrect temperature can cause uneven cooking.
Helpful Tips
- Use very ripe bananas for the best flavor.
- Try adding spices like cinnamon for extra warmth.
- Experiment with different mix-ins like dried fruits or seeds.
- Check muffins a few minutes before the timer goes off.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use thawed frozen bananas. Just ensure they are well-drained to avoid excess moisture in your batter.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
Can I make mini banana muffins instead?
Absolutely! Just reduce the baking time to about 10-12 minutes for mini muffins.
What can I do with leftover muffins?
Leftover muffins can be repurposed into a bread pudding, crumbled over yogurt, or simply enjoyed later!
Can I add chocolate chips to this recipe?
Yes, chocolate chips can be added for a delicious twist. Just fold them into the batter before baking.
Conclusion
This banana muffin recipe is simple, delicious, and a great way to use ripe bananas. With a moist texture and a sweet, comforting flavor, these muffins are perfect for any occasion. Enjoy them fresh from the oven or save some for later!
Banana Muffin Recipe
Ingredients
- 2 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 cup all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
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 until smooth.
- Stir in the melted butter until combined.
- Add baking soda and salt, mixing well.
- Mix in the sugar, beaten egg, and vanilla extract.
- Gradually fold in the flour until just combined.
- If desired, add walnuts or chocolate chips to the batter.
- Evenly distribute the batter into the muffin liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
