If you’re looking for a delicious and easy way to use up overripe bananas, this banana bread muffins recipe is your answer. These muffins are moist, flavorful, and incredibly simple to make. Whether for breakfast, an afternoon snack, or a sweet treat, these muffins will quickly become a favorite in your household. Let’s dive into the details and get baking!
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 12 muffins. Preparation time is about 10 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (serving size: 1 muffin) contains approximately 180 calories, 7g fat, 25g carbohydrates, and 2g protein. This is based on a standard recipe without additional toppings.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Add the baking soda and salt, mixing thoroughly.
- Mix in the sugar, beaten egg, and vanilla extract until well blended.
- Gradually add the flour, stirring gently until just combined (do not overmix).
- Pour the batter into the prepared muffin liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious banana bread muffins warm or at room temperature!
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, replace the sugar with honey or maple syrup for a natural sweetener. Nut allergies can be accommodated by omitting nuts or using seeds instead.
Serving and Pairings
These banana bread muffins pair wonderfully with a dollop of yogurt or a smear of peanut butter. Serve them alongside a cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze them for up to 3 months. Reheat in the microwave for 10-15 seconds when ready to enjoy.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using unripe bananas will result in less sweetness and flavor.
- Not preheating the oven can lead to uneven baking.
- Filling muffin cups too full can cause them to overflow.
- Skipping the cooling step can make muffins gummy.
Helpful Tips
- Use ripe bananas for the best flavor.
- Try adding chocolate chips or nuts for extra texture.
- Measure flour correctly to avoid dense muffins.
- Experiment with spices like cinnamon for added warmth.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just thaw the bananas before mashing them. They may be a bit mushy, but they work perfectly in muffins.
How do I know when the muffins are done?
Insert a toothpick in the center of a muffin; if it comes out clean, they are ready. If there’s batter on it, bake for a few more minutes.
Can I add nuts or chocolate chips?
Yes! Fold in 1/2 cup of walnuts or chocolate chips into the batter before baking for added flavor and texture.
What can I do with leftover muffins?
Leftover muffins can be stored in the fridge or freezer. They also make a great base for a breakfast parfait with yogurt and fruit.
How can I make these muffins healthier?
You can substitute half of the flour with whole wheat flour, reduce sugar, or add flax seeds for added fiber and nutrients.
Conclusion
These banana bread muffins are not only easy to make but also incredibly delicious. They are perfect for breakfast, snacks, or even dessert. With their moist texture and rich flavor, they’ll quickly become a staple in your baking repertoire. Enjoy sharing them with family and friends!
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 tray with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Add the baking soda and salt, mixing thoroughly.
- Mix in the sugar, beaten egg, and vanilla extract until well blended.
- Gradually add the flour, stirring gently until just combined.
- Pour the batter into the prepared muffin liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious banana bread muffins warm or at room temperature!
