Fresh ripe bananas are favorite desserts for many. We love them as they are. Even our kids may prefer them over other fruits. This may be because of its distinct sweetness and soft texture. It is also so convenient to hold the whole fruit. Aside from that, bananas are rich in vitamins and minerals.
But while we love bananas as they are, making banana cakes and muffins are also enjoyable ways to consume bananas. You can make use of overripe bananas which you were not able to consume as scheduled. You can also take advantage of cooking banana cakes and cookies when these tropical fruits are in season and when prices get unusually low.
But why banana muffins? While we love bananas as they are, we also crave pastry. Banana muffins can be the better way for desserts in the morning or any dinner when serving them for your family as they come in individual wraps.Print
This recipe is as straightforward as can be. You need not have any experience baking cakes in order to have soft and buttery muffins. For this banana muffin, we add cinnamon for extra added flavor. Your family will surely love your banana muffins, just as they love fresh bananas.
1 ½ cups (190g) all-purpose flour or whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
3 large ripe bananas, about 1 and 1/2 cups mashed
6 tbsp. unsalted butter, melted / or melted coconut oil
2/3 cup packed light or dark brown sugar or coconut sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
2 tbsp. milk
1 cup chopped walnuts, pecans, or chocolate chips (optional)
- Preheat oven to 218°C (425°F.). Place cupcake liners on a 12-count muffin pan or spray nonstick spray or use.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, nutmeg, and cinnamon together. Set aside. Mash the bananas in a bowl of your stand mixer or a large bowl. Beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed.
- Pour the dry ingredients into the wet ingredients, then whisk until evenly combined. Fold in nuts or chocolate chips (optional), making the batter thicker.
- Spoon the batter into liners. Fill them until the top. Bake for 5 minutes at 425F. While muffins are in the oven, reduce the temperature to 350°F (177°C). Bake until a toothpick inserted in the center comes out clean or about 16 – 18 minutes. Take out the pan and allow the muffins to cool for 5 minutes. You can now transfer the muffins to a wire rack to continue cooling.
- Do you know that your banana muffins can be stored for three months? You can place them in sealed plastic and freeze them.
- When dealing with your cravings, you can thaw your muffins overnight in your fridge. You can bring them to room temperature and warm them in the microwave to have a freshly cooked feel and taste.
Another advantage of banana muffins over banana cakes is that you don’t have to slice them. Because they are so delectable, no one will be complaining that they got a smaller size, or they want the end part where the cake is browner and tastier. With muffins, the texture is all the same. They are also perfect for packed dessert when going for an outdoor lunch.