Are you ready to indulge in a delightful treat that’s perfect for breakfast or a snack? This banana bread muffin recipe showcases the natural sweetness of ripe bananas, creating moist, fluffy muffins that everyone will love. Easy to prepare and bake, these muffins are not only delicious but also a great way to use up overripe bananas. Let’s dive into this simple yet satisfying recipe that will fill your kitchen with a delightful aroma!
Ingredients
– 3 ripe bananas, mashed
– 1/3 cup melted butter
– 1 teaspoon baking soda
– Pinch of salt
– 3/4 cup sugar (adjust for sweetness)
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– Optional: 1/2 cup walnuts or chocolate chips
Servings and Cooking Time
This recipe makes about 12 muffins. Preparation time is approximately 15 minutes, while the cooking time is around 20-25 minutes.
Nutritional Value
Each muffin (about 100g) contains approximately:
– Calories: 150
– Protein: 2g
– Carbohydrates: 25g
– Fat: 6g
– Fiber: 1g
This nutritional information is based on a single serving.
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 until smooth.
3. Stir in the melted butter until well combined.
4. Mix in the baking soda and salt.
5. Add the sugar, beaten egg, and vanilla extract, and mix until combined.
6. Gradually add the flour, mixing until just combined; do not over-mix.
7. If desired, fold in walnuts or chocolate chips.
8. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, coconut sugar can be used instead of regular sugar for a lower glycemic index. Applesauce can replace butter for a dairy-free version.
Serving and Pairings
These banana bread muffins pair wonderfully with a cup of coffee or tea. They can also be enjoyed with a spread of peanut butter or a drizzle of honey for added flavor.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just wrap individually in plastic wrap and then place in a freezer-safe bag. Reheat in the microwave for about 15 seconds.
Cooking Mistakes
– Avoid using under-ripe bananas; they won’t provide the desired sweetness.
– Don’t overmix the batter to prevent dense muffins.
– Ensure your oven is preheated for even baking.
– Use a toothpick to check doneness; overbaking can dry them out.
– Allow muffins to cool before storing to prevent sogginess.
Helpful Tips
– Use room temperature ingredients for better mixing.
– Add a sprinkle of cinnamon for extra flavor.
– Customize with your favorite mix-ins like dried fruits or nuts.
– Experiment with different types of bananas for varied taste.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them and drain any excess liquid before mashing.
How do I know when the muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re ready.
Can I make mini muffins with this recipe?
Absolutely! Just adjust the baking time to about 10-15 minutes for mini muffins.
How can I make these muffins healthier?
Consider using whole wheat flour, reducing sugar, or adding oats for extra fiber.
Can I add spices to the muffins?
Yes, spices like nutmeg or cinnamon can enhance flavor; just add a teaspoon to the batter.
Conclusion
This banana bread muffin recipe is a perfect solution for using overripe bananas, resulting in moist, flavorful muffins. They are easy to prepare, versatile, and sure to delight everyone. Enjoy them fresh out of the oven or as a snack throughout the week!
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 cup all-purpose flour
- Optional: 1/2 cup 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 well combined.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract, and mix until combined.
- Gradually add the flour, mixing until just combined.
- Fold in walnuts or chocolate chips, if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.