Introduction
Banana Muffin Recipe: Welcome to my kitchen, where we’re about to embark on a journey to baking perfection with a classic favorite: banana muffins. There’s something incredibly comforting about the aroma of freshly baked banana muffins wafting through the air, and today, I’m going to share with you my go-to recipe that promises moist, flavorful muffins every time.
Who is this Recipe For?
This banana muffin recipe is perfect for anyone looking to elevate their breakfast or snack game. Whether you’re a seasoned baker or just starting out on your culinary adventures, these muffins are guaranteed to impress. They’re also a fantastic way to use up those overripe bananas sitting on your counter, so waste not, want not!
Why it’s Great
What sets this banana muffin recipe apart is its simplicity and versatility. With just a handful of basic ingredients and a few simple steps, you can whip up a batch of muffins that are perfect for breakfast on the go, afternoon tea, or a sweet treat any time of day. Plus, they freeze beautifully, so you can always have a stash on hand for those busy mornings.
Ingredients(Banana Muffin Recipe)
To make these delicious banana muffins, you’ll need:
- 2 ripe bananas
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Directions(Banana Muffin Recipe)
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Add the sugar, beaten egg, and vanilla extract, and mix well.
- Sprinkle the baking soda and salt over the mixture and stir to combine.
- Gently fold in the flour until just incorporated. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Banana Muffin Recipe
Ingredients
- 2 Ripe Bananas
- 1/3 Cup Melted Butter
- 3/4 Cup Granulated Sugar
- 1 Egg Beaten
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- Pinch Of Salt
- 1 1/2 Cups All-Purpose Flour
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Add the sugar, beaten egg, and vanilla extract, and mix well.
- Sprinkle the baking soda and salt over the mixture and stir to combine.
- Gently fold in the flour until just incorporated. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g
Kitchen Equipment Needed
To make these banana muffins, you’ll need:
- Mixing bowls
- Fork or potato masher
- Measuring cups and spoons
- Muffin tin
- Paper liners or cooking spray
- Wire rack
How to Store Leftovers
If you have any leftover banana muffins (though they tend to disappear quickly!), you can store them in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap and freeze for up to three months. Simply thaw at room temperature or reheat in the microwave for a warm and delicious treat.
Food and Drink Pairings
These banana muffins are delightful on their own, but if you’re looking to take your snack game to the next level, try pairing them with:
- A steaming cup of coffee for the perfect morning pick-me-up
- A glass of cold milk for a classic combination
- A dollop of Greek yogurt and a drizzle of honey for a healthy and satisfying treat
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FAQ(Banana Muffin Recipe)
- Q: Can I use whole wheat flour instead of all-purpose flour in the Banana Muffin Recipe?
- A: Yes, you can substitute whole wheat flour for all or part of the all-purpose flour in the Banana Muffin Recipe for a nuttier flavor and added nutritional benefits.
- Q: Can I add nuts or chocolate chips to the Banana Muffin Recipe batter?
- A: Absolutely! Feel free to customize the Banana Muffin Recipe with your favorite mix-ins, such as chopped nuts, chocolate chips, or dried fruit.
- Q: Can I make the Banana Muffin Recipe vegan?
- A: Yes, you can easily make the Banana Muffin Recipe vegan by substituting the melted butter with melted coconut oil or a plant-based butter alternative, and using a flax egg or commercial egg replacer in place of the egg.
- Q: How long can I store leftovers of the Banana Muffin Recipe?
- A: You can store leftover Banana Muffin Recipe muffins in an airtight container at room temperature for up to three days, or freeze them for up to three months for longer storage.
Conclusion
I hope you enjoy baking and devouring these delicious banana muffins as much as I do! Don’t forget to share this recipe with your friends and family, and be sure to subscribe to my blog for more mouthwatering recipes and baking tips. Happy baking!
