Are you looking for a delightful treat that’s both easy to make and incredibly satisfying? This banana bread muffin recipe is the answer! With ripe bananas adding natural sweetness and moisture, these muffins are perfect for breakfast, a snack, or even dessert. They’re simple to whip up and can be enjoyed fresh out of the oven or stored for later. Let’s dive into the ingredients and get started on this delicious baking adventure!
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, and baking time is around 20-25 minutes.
Nutritional Value
Each muffin (about 1 muffin) contains approximately:
– Calories: 150
– Total Fat: 5g
– Saturated Fat: 1g
– Carbohydrates: 24g
– Sugars: 12g
– Protein: 2g
This breakdown is based on one serving for one person.
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, mixing until combined.
- Gradually fold in the flour until just incorporated; do not overmix.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- 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, consider using maple syrup or honey instead of sugar for a different flavor profile. Nut allergies can be addressed by omitting any nuts or adding seeds instead.
Serving and Pairings
These banana bread muffins are delightful on their own but pair wonderfully with a dollop of yogurt, a drizzle of honey, or a side of fresh fruit. They also make a great addition to a breakfast spread alongside coffee or tea.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm them in the oven.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using unripe bananas won’t provide the desired sweetness.
- Not preheating the oven can affect the baking time and texture.
- Filling the muffin cups too full may cause overflow.
- Skipping the cooling time can lead to soggy muffins.
Helpful Tips
- Use very ripe bananas for maximum sweetness.
- For added flavor, consider mixing in chocolate chips or nuts.
- Test for doneness with a toothpick; it should come out clean.
- Let the muffins cool completely before storing.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas can be used, just thaw them first and drain any excess liquid before mashing.
How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a binding agent like xanthan gum.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in your favorite nuts or chocolate chips for added texture and flavor.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached.
Can I make mini muffins with this recipe?
Yes, just reduce the baking time to about 12-15 minutes for mini muffins.
Conclusion
This banana bread muffin recipe is a perfect way to use up ripe bananas and create a delicious treat everyone will love. With its simple ingredients and easy preparation, you can enjoy freshly baked muffins any time. Happy baking!
Banana Bread 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, mixing until combined.
- Gradually fold in the flour until just incorporated; do not overmix.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Enjoy your delicious banana bread muffins warm or at room temperature!
Nutrition
