Banana Bread Muffins

These Banana Bread Muffins are mushy, moist, and filled with heat cinnamon taste, making them the right approach to make use of up ripe bananas. They come collectively shortly in a single bowl and bake into completely golden, bakery-style treats. They’re the right moveable model of my easy banana bread.

Holly’s Recipe Highlights: Banana Bread Muffins

Taste: Mushy, candy, and stuffed with cozy banana taste with a touch of cinnamon. In case you add nuts, they provide simply the precise little crunch in each chew.

Why Make It: They’re faster than conventional banana bread, bake up in completely portioned servings, and are perfect for straightforward breakfasts, grab-and-go snacks, or stocking the freezer for later.

Beneficial Instruments: All you want are a few mixing bowls, a whisk or spoon, and a normal muffin pan to carry these banana bread muffins along with ease.

Complete Time: 40 Minutes Servings: 12 muffins Cooking Technique: Oven Baked

Ingredient Notes

• Flour: For probably the most tender muffins, spoon and level your flour as a substitute of scooping. In case you want a gluten-free choice, a 1:1 mix ought to work properly, although the feel could end up barely totally different.
• Cinnamon: Use recent cinnamon for the coziest taste, as spices lose their efficiency over time. For a barely hotter twist, pumpkin pie spice makes an ideal substitute.
• Sugars: This recipe makes use of a mix of each granulated and brown sugar for the right steadiness. In case you solely have one available, they’ll nonetheless bake up simply advantageous, however utilizing a mixture offers the richest, most flavorful outcome.
• Bananas: Use very ripe bananas with loads of brown or black spots. Frozen and thawed bananas work properly, too. Simply drain off any extra liquid if they appear overly watery.
• Nuts: Walnuts or pecans are fully elective, so use what you’ve available. Chop them pretty small, so that they distribute evenly all through the batter. Toasting them provides a beautiful depth of taste, however uncooked nuts work simply as properly.
• Variations: For a sweeter, snack-style twist, you’ll be able to stir in a handful of mini chocolate chips. In case you’d like a heartier texture, combine in a spoonful or two of oats. A pinch of nutmeg, together with the cinnamon, provides a bit of additional heat and taste.

Easy methods to Make Banana Bread Muffins

1. Whisk the dry substances in a single bowl, and the moist substances in one other.
2. Stir the dry substances into the moist combination simply till mixed.
3. Fold in nuts or different add-ins.
4. Divide the batter into lined muffin cups and bake (full recipe beneath).

Save Some for Later

Hold leftovers in an hermetic container at room temperature for as much as 3 days and within the freezer for as much as 3 months. Thaw at room temperature.

For reheating, microwave for about 10 to fifteen seconds for a just-baked really feel, or heat in a low oven.

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Prep Time 15 minutes minutes

Cook dinner Time 18 minutes minutes

Complete Time 40 minutes minutes

• Preheat oven to 350°F. Line a muffin pan with paper liners.

• Whisk collectively flour, baking soda, cinnamon, and salt in a small bowl. Put aside.

• Mix melted butter and sugars. Add eggs, vanilla, and mashed banana. Combine properly.

• Add dry substances and blend simply till mixed. Fold in nuts if utilizing.

• Pour into ready muffin pan and bake 18 to twenty minutes or till a toothpick comes out clear. Don’t overbake.

• Cool on a baking rack.

• Use ripe bananas with black spots for the very best taste.
• Toss add-ins with a little bit of flour earlier than including to the batter, this helps so that they don’t sink to the underside of the batter.
• Don’t add further bananas, this could make the batter too heavy and dense.
• Don’t overmix batter, it must be combined simply till moistened.
• Fill muffin cups solely ⅔ full.
• Don’t overbake, ovens can range, so you should definitely verify muffins a couple of minutes earlier than they need to be performed. If a toothpick comes out clear, they’re performed.
• Hold leftovers in an hermetic container at room temperature for as much as 3 days, and within the freezer for 3 months. 

Serving: 1muffin | Energy: 186 | Carbohydrates: 25g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Ldl cholesterol: 48mg | Sodium: 268mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Vitamin info supplied is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Breakfast, Muffins, Snack

Delicacies American

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