This put up might include affiliate hyperlinks. Please learn our privateness coverage.
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 really like digging into my muffin recipes and whipping up a batch as snacks for my ladies. 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. 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 clear up all of life’s issues, however not less than I can give you some superb muffins.
How one 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 how one can 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 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 superb sea salt
- 3 massive eggs
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 10 tablespoons melted unsalted butter
- coarse sugar (for topping)
Identical to any time you’re baking, be sure you know how one can measure flour accurately earlier than you get began. That means, your muffins will come out good each time.
I sometimes want 4 bananas to get 2 cups of mashed bananas. These muffins style greatest when the bananas are tremendous ripe; they’re an effective way to make use of up bananas you forgot about in your counter.
I do know 10 tablespoons seems like quite a lot 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 value it for a way scrumptious they’re!
I like topping these banana bread muffins with slightly little bit of coarse sugar for a crunchy prime. Be at liberty to depart this off and even swap it for some cinnamon sugar.
Pin this now to seek out it later
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 components: 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 components into the dry components 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 massive 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 executed 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 transferring 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 could retailer.
Maintain 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.
While 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 way of.
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.
You probably 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 superb place for this.
Inside 1-2 days, the bananas shall be a lot ripe for these banana bread muffins.
I’ve additionally used a tip I realized from bon appétit after 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 smooth sufficient to mash inside 10-Quarter-hour, however leaving them in for as much as an hour will give a extra caramelized taste. Be sure that to let the bananas cool earlier than including them to the muffin batter!
After all! Be at liberty so as to add about 1 cup of mini chocolate chips or chopped nuts, resembling walnuts or pecans, to those banana bread muffins for slightly one thing further.
-
Preheat the oven to 400°F. Flippantly grease 18 muffin cups, or line with muffin papers. If utilizing liners, I like to recommend utilizing grease proof liners for this recipe.
-
In a big bowl, whisk collectively the sugar, flour, baking soda, cinnamon, salt and baking powder.
-
In a separate massive bowl, beat the eggs and mix with the vanilla and mashed bananas.
-
Pour the moist components over the dry components and blend collectively till simply mixed. Stir within the melted butter till totally integrated.
-
Evenly divide the batter into the ready muffin pans; every properly shall be very full. Sprinkle the highest of every muffin with coarse sugar.
-
Bake in preheated oven for 20-22 minutes or till a toothpick inserted within the heart of a muffin comes out clear.
-
Let cool for a couple of minutes within the pan, then take away to a cooling rack to chill utterly.
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
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
