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Whether or not you’re making them for an on-the-go breakfast or an after-school snack, these straightforward and scrumptious banana bread muffins are positive to be a household favourite.
We make and eat muffins year-round at our home. However there’s nonetheless one thing about muffins that makes me consider again to high school season.
I assume as a result of I like digging into my muffin recipes and whipping up a batch as snacks for my ladies. And they’re at all times nice for freezing for fast and simple weekday breakfasts, too.
Dominique Ansel’s banana bread is a household favourite round right here, so I made a decision it was time to tweak the recipe and switch it into banana bread muffins.
I do know I’ll be making these on repeat when my oldest goes again to high school subsequent month. If you’re already anticipating a busy fall season, save this recipe to assist simplify not less than one space of your life.
I can’t remedy all of life’s issues, however not less than I can give you some wonderful muffins.
The right way to make my banana bread muffins
From fruity strawberry banana muffins to cozy apple cinnamon muffins or decadent double chocolate muffins, muffins are a terrific factor to know how you can make.
They’re straightforward sufficient that newbie bakers can whip them up very quickly, however nonetheless scrumptious sufficient to maintain superior bakers coming again many times.
For those who’ve made Dominique Ansel’s banana bread or any of my variations – like chocolate chip banana bread or cranberry banana bread – then this recipe will look fairly acquainted to you.
These banana bread muffins have the entire taste, richness, and moist crumb of the unique bread recipe, however packed into muffin measurement. Pack them right into a lunchbox, seize one on the way in which out the door for breakfast, or serve them up for a day snack.
Components you’ll want
For my banana bread muffins, you have to:
- 1 ¾ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- 1 teaspoon floor cinnamon
- 1 teaspoon advantageous sea salt
- 3 massive eggs
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 10 tablespoons melted unsalted butter
- coarse sugar (for topping)
Similar to any time you’re baking, be sure to know how you can measure flour accurately earlier than you get began. That method, your muffins will come out good each time.
I sometimes want 4 bananas to get 2 cups of mashed bananas. These muffins style finest when the bananas are tremendous ripe; they’re a good way to make use of up bananas you forgot about in your counter.
I do know 10 tablespoons appears like a variety of butter for a muffin recipe. However this really makes 18 muffins, so it seems to not be that a lot per muffin in the long run. Plus, it’s price it for the way scrumptious they’re!
I like topping these banana bread muffins with a bit little bit of coarse sugar for a crunchy high. Be happy to depart this off and even swap it for some cinnamon sugar.
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Making these muffins
As I discussed above, this recipe makes 18 muffins. Line 18 muffin cups with paper liners (I like to recommend grease-proof liners) or frivolously grease them with baking spray.
In a single bowl, whisk collectively the dry elements: the sugar, flour, baking soda, cinnamon, salt, and baking powder.
In one other bowl, whisk collectively the eggs with the vanilla and mashed bananas.
Pour the moist elements into the dry elements and stir simply till mixed. Pour within the melted butter and blend till it’s absolutely integrated into the batter.
Divide the batter evenly between the ready muffin cups. I like to make use of a massive cookie scoop to make this fast and simple. The wells can be very full – that’s okay.
Sprinkle the highest of every muffin with some coarse sugar earlier than baking at 400°F for 20-22 minutes. The banana bread muffins are carried out when a toothpick inserted into the middle of one of many muffins comes out clear.
Let the muffins cool within the pan for a couple of minutes earlier than shifting them to a wire rack to complete cooling.
Storage ideas
Except you’re making these banana bread muffins for a brunch or vacation breakfast, I’m guessing you’ll most likely have leftovers you want to retailer.
Preserve these muffins in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as 5 days.
As I discussed earlier, muffins freeze nice. Pop these in an hermetic container or zip-top freezer bag and retailer within the freezer for 2-3 months.
If you’re able to get pleasure from one in all these muffins, microwave for 30-60 seconds to thaw it and heat it by.
Banana bread muffin FAQs
To make this recipe dairy free, swap the butter to your favourite vegan butter. For a vegan model, substitute the eggs for flax eggs.
I’ve not tried this recipe with a gluten-free flour substitute, however I’ve had many readers efficiently make my fast bread recipes with one-for-one gluten-free flour.
If in case you have a little bit of time, place the bananas in a paper bag. Shut it up and place it in a heat spot – on high of your fridge is a superb place for this.
Inside 1-2 days, the bananas can be loads ripe for these banana bread muffins.
I’ve additionally used a tip I discovered from bon appétit after I wish to ripen bananas in a matter of minutes: Place the unpeeled bananas on a sheet pan and roast them in a low oven (250°F-300°F) for wherever from Quarter-hour to an hour.
The bananas can be gentle sufficient to mash inside 10-Quarter-hour, however leaving them in for as much as an hour will give a extra caramelized taste. Ensure that to let the bananas cool earlier than including them to the muffin batter!
In fact! Be happy so as to add about 1 cup of mini chocolate chips or chopped nuts, resembling walnuts or pecans, to those banana bread muffins for a bit one thing further.
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Preheat the oven to 400°F. Evenly grease 18 muffin cups, or line with muffin papers. If utilizing liners, I like to recommend utilizing grease proof liners for this recipe.
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In a big bowl, whisk collectively the sugar, flour, baking soda, cinnamon, salt and baking powder.
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In a separate massive bowl, beat the eggs and mix with the vanilla and mashed bananas.
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Pour the moist elements over the dry elements and blend collectively till simply mixed. Stir within the melted butter till absolutely integrated.
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Evenly divide the batter into the ready muffin pans; every effectively can be very full. Sprinkle the highest of every muffin with coarse sugar.
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Bake in preheated oven for 20-22 minutes or till a toothpick inserted within the middle of a muffin comes out clear.
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Let cool for a couple of minutes within the pan, then take away to a cooling rack to chill fully.
Serving: 1muffin, Energy: 232kcal, Carbohydrates: 40g, Protein: 3g, Fats: 7g, Saturated Fats: 4g, Polyunsaturated Fats: 0.5g, Monounsaturated Fats: 2g, Trans Fats: 0.3g, Ldl cholesterol: 44mg, Sodium: 222mg, Potassium: 122mg, Fiber: 1g, Sugar: 24g, Vitamin A: 251IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
