How to make the BEST Banana Muffins
I hope you enjoy my recipe for the BEST Banana Muffins!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓
Full Printable Recipe:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Muffin Tin (Affiliate Link):
Scale (Affiliate Link):
Ingredients
3 ripe bananas
¼ cup canola oil (may substitute vegetable oil) (60ml)
¼ cup unsalted butter melted and cooled at least 5 minutes (60g)
½ cup sugar (100g)
½ cup light brown sugar tightly packed (100g)
2 large eggs room temperature preferred
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup buttermilk (60ml) room temperature preferred
Streusel (optional)
1/2 cup all-purpose flour (65g)
1/2 cup brown sugar (100g)
1/4 teaspoon salt
1/4 cup unsalted butter, cold (60g)
Instructions
00:00 Introduction
Preheat oven to 425F (220C) and line a muffin tin with paper liners*
00:13 Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed.
00:38 Add canola oil and melted butter and stir well.
00:55 Stir in sugars until well-combined.
01:05 Add eggs and vanilla extract and butermilk and stir well. Set aside.
01:24 In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt.
01:42 Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
02:02 Portion batter into prepared muffin tin, filling each liner 3/4 of the way full. Set aside and prepare your Streusel topping.
Streusel Topping (optional)
02:17 Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
02:43 Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
Sprinkle streusel topping evenly over each muffin.
03:12 Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
Allow muffins to cool before enjoying.
Facebook:
Instagram:
Pinterest:
Email List:
Healthy Banana Muffins | Gluten-free & Fluffy!
These healthy banana muffins are made with whole grain oat flour, and have an unbelievably fluffy texture. They taste like a lightly-sweet banana bread, only these bake faster for a healthy breakfast, or snack on-the-go.
RECIPE:
0:00 Intro
0:17 Preheat Oven
0:23 Mashing Banana
0:36 Banana Muffin Ingredients
1:26 Add Batter to Pan
1:31 Optional Toppings
1:45 Bake the Muffins
1:56 Finished Muffins
2:08 Storage Tips
MY COOKBOOKS:
Everyday Detox:
No Excuses Detox:
Fresh & Healthy Instant Pot Cookbook:
JOIN THE COMMUNITY:
Facebook Community:
Instagram:
Disclosure: Links above may be affiliate links.
Easy Banana Nut Muffins!
Banana Nut Breakfast Muffins
Makes 12 muffins
Wet Ingredients:
3 large or 4 small/medium bananas, ripe or overripe
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (or melted and cooled)
1 large egg
1 1/2teaspoons vanilla extract
1/2 teaspoon Kosher salt
Dry Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
Mix-ins
1/2 cup wheat bran (see note for substitutions)
1/2 cup chocolate chips (or dried fruit, optional)
1/2 cup chopped walnuts (or any chopped nuts, optional)
Recipe
Preheat oven to 375°F. Line a muffin pan with paper liners.
In a large bowl, use a fork to mash the bananas until mostly smooth.
Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined.
Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
Fold in the wheat bran, chocolate chips, and nuts.
Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner. Bake for 17-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes.
Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool.
Keeps at room temperature for up to 3 days, after that, refrigerator up to 7 days. Freezes well.
AMAZING Banana Muffin Recipe
You’ll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor! I love them plain but they’re AMAZING with some toasted chopped nuts and chocolate chips too.
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Banana Muffins (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Banana Muffins. Banana Muffins are a snap to make. Just mix the dry ingredients together in one bowl, the wet ingredients in another bowl. Combine the two and you are done. When you pull the banana muffins from the oven their golden brown crusts are delightfully crisp and although their crusts soften once covered and stored, their wonderful moist texture and sweet flavor remain intact.
We welcome comments on our Facebook page:
Easy to Make Banana Nut Muffins Recipe | The Sweetest Journey
How to make soft and fluffy banana nut muffins from scratch.
Ingredients:
2 Cups All Purpose Flour (240g)
3 Teaspoons Baking Powder (15g)
½ Teaspoon Salt (3g)
¾ Cup Softened Butter (168g)
¾ Cup Sugar (144g)
4 Tablespoons Sour Cream or Plain Yogurt (60g)
2 Eggs
2 Teaspoons Vanilla Extract (10ml)
1 Cup Mashed Banana (2 Large Bananas)
Coarse Sugar
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, mixing just until combined. Add the sour cream, vanilla, and bananas; beat until well combined. Add the flour mixture to the butter mixture, mixing just until smooth and well combined.
2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Smooth the tops with a spoon, then sprinkle with coarse or granulated sugar. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.
| Makes about 12 muffins.
| ↪ Connect With This Channel | ☕
Facebook -
Instagram -
TikTok:
| Personal Accounts | ????????
Instagram -
Twitter -
#recipe #baking #muffins #dessert #food