Are you looking for a scrumptious treat that perfectly combines the sweetness of ripe bananas with the comforting texture of muffins? This banana bread muffins recipe is the answer! Easy to prepare and incredibly satisfying, these muffins are ideal for breakfast, snacks, or even a delightful dessert. With just a handful of ingredients and simple steps, you can indulge in a batch of warm, fragrant muffins that everyone will love.
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
Servings and Cooking Time
This recipe yields about 12 muffins. Preparation time is approximately 10 minutes, with an additional 20 minutes of baking time.
Nutritional Value
Each serving (1 muffin) contains approximately:
– Calories: 120
– Protein: 1.5g
– Carbohydrates: 20g
– Sugars: 10g
– Fat: 4g
This information is based on a single muffin.
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. Add the baking soda and salt, mixing thoroughly.
5. Incorporate the sugar, beaten egg, and vanilla extract into the mixture.
6. Gradually add the all-purpose flour, stirring gently until just combined.
7. Do not overmix; a few lumps are okay.
8. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Alternative Ingredients
You can substitute white sugar with brown sugar for a richer flavor. If you’re looking for a healthier option, consider using whole wheat flour instead of all-purpose flour. Additionally, you can add nuts or chocolate chips for extra texture and taste.
Serving and Pairings
These banana bread muffins are perfect on their own, but they pair wonderfully with a cup of coffee or tea. You can also serve them with a dollop of cream cheese or a smear of butter for added richness.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat in the microwave for about 15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Cooking Mistakes
- Using unripe bananas may result in less sweet muffins.
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect the texture.
- Skipping the baking soda will prevent proper rising.
- Opening the oven door too early can cause muffins to sink.
Helpful Tips
- Use very ripe bananas for the best flavor.
- Let the muffins cool completely before storing.
- Experiment with add-ins like nuts or dried fruits.
- For a little crunch, sprinkle oats on top before baking.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them and mash before adding to the batter. They should be very ripe for the best flavor.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean, they’re done. If there’s batter on it, bake for a few more minutes.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Make sure to check that other ingredients are gluten-free as well.
How long do these muffins last?
In an airtight container, they stay fresh for about 3 days at room temperature. You can freeze them for up to 3 months.
Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the sugar by about 1/4 cup without significantly affecting the texture or flavor. You can also try using natural sweeteners.
Conclusion
These banana bread muffins are not only easy to make but also a delicious way to use up ripe bananas. With their moist texture and sweet flavor, they are sure to become a favorite in your home. Enjoy them fresh out of the oven or save some for later; either way, they won’t last long!
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
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.
- Add the baking soda and salt, mixing thoroughly.
- Incorporate the sugar, beaten egg, and vanilla extract into the mixture.
- Gradually add the all-purpose flour, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.