Looking for a comforting treat? These banana bread muffins are just what you need! Soft, moist, and bursting with banana flavor, they make for a perfect breakfast or snack. With simple ingredients and straightforward steps, you’ll have a delightful batch of muffins ready to enjoy in no time. Let’s dive into the recipe!
Ingredients
– 3 ripe bananas, mashed
– 1/3 cup melted butter
– 1 teaspoon baking soda
– Pinch of salt
– 1/2 cup sugar
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
Servings and Cooking Time
This recipe makes about 12 muffins. Preparation time is approximately 10 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each muffin (1 serving) contains approximately 140 calories, 4g of fat, 25g of carbohydrates, 1g of protein, and 1g of fiber. This is for one 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 with a fork until smooth.
3. Stir in the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Add the sugar, beaten egg, and vanilla extract.
6. Mix until everything is well combined.
7. Gently fold in the flour until there are no dry streaks.
8. Distribute the batter evenly among the muffin cups.
9. Bake for about 20 minutes or until a toothpick inserted comes out clean.
10. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
Alternative Ingredients
You can use whole wheat flour instead of all-purpose flour for a healthier option. Additionally, honey or maple syrup can replace sugar for a natural sweetness.
Serving and Pairings
These muffins pair wonderfully with a dollop of butter or a drizzle of honey. Enjoy them with a cup of coffee or tea for a cozy treat!
Storage and Reheating
Store these muffins in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months. To reheat, simply microwave for 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using unripe bananas may result in less flavor.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling time can make them gummy.
- Underbaking can lead to a wet center.
Helpful Tips
- Use very ripe bananas for the best flavor.
- Add nuts or chocolate chips for extra texture.
- Check muffins a few minutes before the baking time is up.
- Let them cool completely before storing for freshness.
- Experiment with spices like cinnamon or nutmeg for added warmth.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just thaw them and mash them well before adding to the mixture.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
Can I make these muffins vegan?
Absolutely! Substitute the egg with flaxseed meal and use a plant-based butter.
What can I do with leftover muffins?
Leftover muffins can be frozen or used in a bread pudding for a delicious dessert.
How long will these muffins last?
They last up to 3 days at room temperature or up to 3 months in the freezer.
Conclusion
These banana bread muffins are a delightful way to enjoy the classic banana bread flavor in a portable form. With their moist texture and rich flavor, they’re perfect for breakfast, snacks, or even dessert. Try baking a batch today and savor the deliciousness!
Banana Bread Muffins
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 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 with a fork until smooth.
- Stir in the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract.
- Mix until everything is well combined.
- Gently fold in the flour until there are no dry streaks.
- Distribute the batter evenly among the muffin cups.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
