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Whether or not you’re making them for an on-the-go breakfast or an after-school snack, these simple 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 highschool season.
I suppose as a result of I like digging into my muffin recipes and whipping up a batch as snacks for my women. And they’re all the time nice for freezing for fast and straightforward 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 highschool subsequent month. In case you are already anticipating a busy fall season, save this recipe to assist simplify at the least one space of your life.
I can’t remedy all of life’s issues, however at the least I can give you some superb muffins.
How you can make my banana bread muffins
From fruity strawberry banana muffins to cozy apple cinnamon muffins or decadent double chocolate muffins, muffins are an amazing factor to know methods to make.
They’re simple sufficient that newbie bakers can whip them up very quickly, however nonetheless scrumptious sufficient to maintain superior bakers coming again time and again.
When you’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 all the 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 best way out the door for breakfast, or serve them up for a day snack.
Substances 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 superb sea salt
- 3 giant 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 you know methods to measure flour appropriately earlier than you get began. That means, your muffins will come out excellent each time.
I usually want 4 bananas to get 2 cups of mashed bananas. These muffins style greatest 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 seems like a number of butter for a muffin recipe. However this truly makes 18 muffins, so it seems to not be that a lot per muffin ultimately. Plus, it’s price it for a way scrumptious they’re!
I like topping these banana bread muffins with a little bit little bit of coarse sugar for a crunchy prime. Be at liberty to go away 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 calmly 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 totally integrated into the batter.
Divide the batter evenly between the ready muffin cups. I like to make use of a giant cookie scoop to make this fast and straightforward. The wells shall 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 finished 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
Until you’re making these banana bread muffins for a brunch or vacation breakfast, I’m guessing you’ll in all probability have leftovers you should 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 every of 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 on 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.
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 prime of your fridge is a good place for this.
Inside 1-2 days, the bananas shall be loads ripe for these banana bread muffins.
I’ve additionally used a tip I realized from bon appétit once I need 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 shall 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. Be certain that to let the bananas cool earlier than including them to the muffin batter!
In fact! Be at liberty so as to add about 1 cup of mini chocolate chips or chopped nuts, corresponding to walnuts or pecans, to those banana bread muffins for a little bit one thing further.
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Preheat the oven to 400°F. Frivolously 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 giant 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 totally integrated.
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Evenly divide the batter into the ready muffin pans; every properly shall 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 data is robotically calculated, so ought to solely be used as an approximation.
