Introduction
Banana Muffins are a timeless breakfast or snack, perfect for morning routines, weekend brunches, or portable treats. Their moist, tender crumb, bursting with sweet banana flavor and optional crunchy nuts, delivers a comforting, crowd-pleasing bite. Displayed on a white ceramic plate or in a muffin tin, garnished with a sprinkle of powdered sugar or banana slices, these Banana Muffins offer a warm, inviting aesthetic. This recipe delivers classic Banana Muffins, adaptable for dietary preferences, best served warm or at room temperature for a delightful, homestyle experience.
Ingredients
For the Banana Muffins:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3 large ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For Serving:
- Optional: Powdered sugar, banana slices
- Suggested Accompaniments: Butter, cream cheese, fresh fruit
- Suggested Pairings: Coffee, orange juice
- Suggested Aesthetic: Serve on a white ceramic plate or in a muffin tin
- Suggested Equipment: 12-cup muffin tin, muffin liners, mixing bowls
Step-by-Step Process
- Prep Oven and Tin: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, combine mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Stir until smooth.
- Combine Mixtures: Add wet ingredients to dry ingredients; stir gently until just combined, avoiding overmixing. Fold in walnuts or pecans (if using).
- Fill and Bake: Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Serve: Cool in the tin for 5 minutes, then transfer to a rack. Dust with powdered sugar or top with banana slices. Serve warm or at room temperature on a white ceramic plate with butter, cream cheese, fresh fruit, coffee, or orange juice.
Tips for Better Banana Muffins
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Don’t overmix batter to keep muffins light and tender.
- Mash bananas thoroughly for a smooth texture; small chunks add bursts of flavor.
- Test doneness with a toothpick; overbaking dries out muffins.
- If using nuts, toast them lightly for a deeper flavor.
- Adjust sugar slightly if bananas are overly ripe or less sweet.
- Cool muffins on a rack to prevent soggy bottoms.
- Enhance aesthetic: Arrange on a white ceramic plate, dust with powdered sugar, or top with banana slices for a cozy look.
Variations and Customization
- Gluten-Free Banana Muffins: Use gluten-free all-purpose flour blend; ensure baking powder is gluten-free.
- Vegan Banana Muffins: Replace butter with vegan margarine, egg with 1/4 cup applesauce or flaxseed egg (1 tbsp flaxseed + 3 tbsp water).
- Low-Sugar Banana Muffins: Reduce granulated sugar to 1/4 cup, omit brown sugar, and add 1/4 cup mashed banana.
- Nut-Free Banana Muffins: Omit nuts, add 1/2 cup chocolate chips or dried fruit (e.g., raisins).
- Spiced Banana Muffins: Add 1/4 tsp nutmeg or ginger with cinnamon.
- Whole Wheat Banana Muffins: Replace half the flour with whole wheat flour; increase baking time by 2-3 minutes.
- Banana Chocolate Chip Muffins: Add 3/4 cup chocolate chips instead of nuts.
- Low-Fat Banana Muffins: Replace butter with 1/4 cup unsweetened applesauce; reduce sugar to 1/3 cup.
Storage and Serving Tips
- Store muffins in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- Reheat in the microwave for 10-15 seconds or oven at 300°F for 5 minutes to refresh.
- Freeze in an airtight container or bag for 3 months; thaw at room temperature or warm gently.
- Serve warm for the best texture; cold muffins may firm up.
- Use leftovers crumbled over yogurt or as a base for trifle.
- Don’t leave at room temperature for over 2 days without refrigeration.
- Pair with light spreads, like cream cheese, to complement sweetness.
- Presented on a white ceramic plate or in a muffin tin with garnishes for an inviting charm.
Nutritional Information
Based on 12 servings (1 muffin each, without nuts):
- Calories: 190 kcal
- Total Fat: 6g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
- Vitamin A: 4% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. Moderate in calories and sugar; try low-sugar or vegan versions. Serve with fruit for balance.
Conclusion
This Banana Muffins recipe offers a moist, flavorful treat perfect for any occasion. It transforms simple ingredients into a classic baked good. Its easy preparation and cozy presentation make it a favorite. The tender crumb and sweet banana flavor, with charming garnishes, delights every time. It’s sure to be a cherished recipe, loved for its comforting appeal.
Banana Muffins Recipe: Moist and Flavorful
Moist Banana Muffins with sweet banana flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 3 large ripe bananas mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional
- Optional: Powdered sugar banana slices
- Suggested Pairings: Coffee orange juice
Instructions
- Preheat the oven to 350°F; line or grease a 12-cup muffin tin.
- Whisk flour, baking powder, soda, cinnamon, and salt.
- Mix bananas, sugars, butter, egg, and vanilla.
- Combine wet and dry ingredients; fold in nuts.
- Divide batter into muffin cups; bake for 18-22 minutes.
- Cool for 5 minutes, garnish with powdered sugar; serve with coffee and juice.
Notes
- Use ripe bananas for sweetness.
- Store at room temp for 2 days, fridge for 5 days, or freeze for 3 months.
- Try a gluten-free variation.
- Pair with fruit.
