Are you ready to indulge in the delightful aroma of freshly baked banana muffins? This recipe is perfect for using up ripe bananas and will fill your kitchen with a warm, inviting scent. With a moist texture and a touch of sweetness, these muffins make for a perfect breakfast on the go or a satisfying afternoon snack. Let’s dive into this easy and delicious recipe 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 15 minutes, with a baking time of 20-25 minutes.
Nutritional Value
Each muffin contains roughly 150 calories, 4g of fat, 27g of carbohydrates, and 2g of protein. This nutritional value is based on one serving (one muffin).
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.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract; mix until combined.
- Gradually fold in the flour until just combined; do not overmix.
- Scoop the batter into the muffin liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, consider using honey or maple syrup instead of sugar for a natural sweetness.
Serving and Pairings
These banana muffins pair wonderfully with a cup of coffee or tea. They also complement yogurt or fresh fruit for a balanced breakfast.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. Reheat in the microwave for a few seconds before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using unripe bananas will result in less sweetness.
- Baking at too high a temperature can cause uneven cooking.
- Not measuring ingredients accurately can alter texture and flavor.
- Skipping the resting time after baking can make them gummy.
Helpful Tips
- Use very ripe bananas for maximum sweetness.
- Add chocolate chips or nuts for extra flavor.
- Experiment with spices like cinnamon for added warmth.
- Let muffins cool completely before storing.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them and drain excess liquid before mashing.
How do I know when my muffins are done?
Insert a toothpick into the center; if it comes out clean, the muffins are ready!
Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to 10-15 minutes for mini muffins.
What can I add to enhance the flavor?
Consider adding walnuts, chocolate chips, or dried fruit to elevate the taste.
How should I store leftover muffins?
Keep them in an airtight container at room temperature for up to three days or freeze for longer storage.
Conclusion
These banana muffins are a delightful treat that is easy to make and perfect for any occasion. With their moist texture and sweet flavor, they are sure to become a favorite in your household. Enjoy them fresh or store them for later—either way, you won’t be disappointed!
Banana Muffin Recipe
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.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract; mix until combined.
- Gradually fold in the flour until just combined; do not overmix.
- Scoop the batter into the muffin liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
