Banana muffins: the comforting hug in edible form. Imagine the aroma wafting through your kitchen, mingling with the sound of weekend cartoons—yeah, that’s the kind of morning I’m talking about. These muffins, with their impossibly moist texture and sweet banana goodness, aren’t just a treat; they’re a little slice of happiness.
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-cup muffin tin by spraying it with nonstick spray or lining it with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set it aside.
- In a large mixing bowl, mash the bananas until smooth. Add the melted butter, brown sugar, egg, vanilla extract, and milk, then mix until well combined.
- Gently combine the dry ingredients with the wet mixture, mixing until just incorporated. If desired, fold in nuts or chocolate chips at this point.
- Divide the batter evenly among the muffin cups, filling each to the top. Start baking at 425°F for 5 minutes, then lower the temperature to 350°F (177°C) and continue baking for 16-18 minutes.
- Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the muffins at room temperature, covered, for a few days, or refrigerate for up to a week for extended freshness.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas, which is about 4 medium or 3 large ripe bananas
- 6 tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30ml) milk
- Optional: 1 cup chopped walnuts, pecans, or chocolate chips
FAQ
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. You can also use a mix of both as long as the total amount is 1 and 1/2 cups. If using only whole wheat flour, add an extra tablespoon of milk to the mixture.
- How can I make sure my banana muffins are moist?
- To ensure your muffins are moist, maintain a good balance between dry and wet ingredients. Adding a few tablespoons of milk can help, along with using butter, brown sugar, and plenty of bananas to enhance moisture and flavor.
- Is it possible to use frozen bananas in this recipe?
- Yes, frozen bananas can be used. Simply thaw them at room temperature, drain any excess liquid, and mash them before following the recipe instructions. Avoid over-mashing to prevent ending up with too much liquid.
- What type of sugar should I use?
- You can use 2/3 cup of either packed brown sugar or coconut sugar. A combination of both is also fine. Keep in mind that using coconut sugar will result in less sweetness compared to brown sugar. You can also use 2/3 cup of honey or pure maple syrup, though this will give the muffins a slightly more moist texture in the centers.
- Can I add any toppings to the muffins?
- Absolutely! You can dip the tops of the cooled muffins into chocolate ganache and add sprinkles for a treat. Alternatively, try adding a streusel topping similar to what’s used in banana chocolate chip streusel muffins.
Tips
- To ensure moist muffins, maintain a solid balance between dry and wet ingredients. Incorporate a couple of tablespoons of milk to prevent dryness, and use a mix of butter, bananas, and brown sugar for added moisture and flavor.
- For an easy way to mash bananas, try using a mixer. Simply peel and break the bananas into chunks, place them in your mixer, and beat until mashed. You can then mix the wet ingredients directly into this bowl before adding the dry ingredients.
- If you have frozen bananas, you can use them in this recipe. Thaw them at room temperature, drain any excess liquid, and mash them before use. Avoid over-mashing to retain some texture.
- Start baking the muffins at a higher temperature of 425°F (218°C) for the first 5 minutes, then reduce to 350°F (177°C). This initial burst of heat helps the muffins rise taller.
Equipment
- 12-count Muffin Pan
- Muffin Liners
- Electric Mixer (Handheld or Stand)
- Glass Mixing Bowls
- Cooling Rack
