Banana Bread Muffins
User Reviews
5
Banana Bread Muffins
Description
Banana Bread Muffins are made by first mixing dry ingredients—flour, baking soda, baking powder, and salt—in one bowl. Separately, overripe bananas, vanilla, sugars, softened butter, and beaten egg are blended. These wet and dry components are gently combined to keep the muffins tender.
Baked at 350°F (180°C) for about 10-12 minutes, the muffins rise softly and develop a light crumb. Testing readiness with a skewer ensures they are cooked through without drying out.
These muffins serve well as a quick breakfast or snack, with a moist texture and mild banana flavor. Cooling completely before adding any frosting helps maintain their shape and texture.
For best results, bring ingredients to room temperature before mixing and avoid over-stirring once wet and dry ingredients are combined. Stored in the fridge or a cool place, they remain fresh for three days, and muffins freeze well in airtight containers for up to a month.
Ingredients
Muffin mix
- 180 grams flour 1½ cups
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- sea salt a pinch, ground
- 300 grams banana 1 cup, over ripe
- 1 teaspoon vanilla
- 1 egg beaten, medium
- 100 grams white sugar ½ cup
- 55 grams brown sugar ¼ cup
- 75 grams butter ⅓ cup, softened
Instructions
Muffins
- Preheat oven to 350℉/180℃. Grease the muffin trays or line with paper.
- In a large bowl, combine the flour, the salt, baking soda and powder.
- In a separate large bowl blend the bananas, vanilla, both sugars, butter and egg. Stir the banana mixture into the flour mixture until it is moistened.
- Spoon the mixture into the muffin tray. Bake for 10-12 minutes, till a metal skewer inserted in the centre comes out clean. Cool on a wire rack before adding the frosting.
Notes
- Allow ingredients to reach room temperature before mixing to improve batter integration.
- Mix dry ingredients separately before adding to wet ingredients to ensure even distribution.
- Combine wet and dry mixtures gently and avoid over-mixing to prevent dense muffins.
- Check doneness by inserting a skewer; it should come out clean when muffins are baked through.
- Store muffins covered in the refrigerator for up to three days or freeze airtight for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 12muffins | |
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 143mg | 6% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
