Bananas are present in almost every household today, especially if there are children in the house. It’s a statement about you, then you’ll love these Banana Muffins, a step-by-step photo recipe that will make them easy and effortless to make. And the cupcakes will pleasantly surprise you with their taste!
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The recipe for banana muffins is similar to the recipe for banana bread, and of course, it is delicious, but muffins are prepared faster, more convenient and no less delicious. They are ready in 30 minutes, so if you need to make something quick for dessert, this recipe is your savior.
The recipe consists of three main ingredients: flour, milk and sugar, although in fact they are used in all baking and are the same for thousands of recipes.
👩🍳 Flour: you can try the recipe with both all-purpose flour and whole grain flour, and choose one of the two options to your taste.
👩🍳 Milk: A common ingredient in many cupcake recipes, you can use your favorite brand of milk. Of course, if it has not soured yet.
👩🍳 Sugar: sweetens. When making cupcakes for your guests, use half brown sugar and half coconut sugar. You can also use just brown sugar (white sugar), or just coconut sugar or a mixture of both. Keep in mind that coconut sugar is not as sweet as regular, so the taste will change.
👩🍳 Bananas: Your favorite bananas will do, but unripe bananas will be harder to mash to a state of purée, and the taste will not be as rich. How to mash bananas? Just use a mixer! Peel and cut them into pieces, put them in a mixer and beat until puréed.
To make delicious banana muffins: beat banana purée with melted butter, sugar, egg, vanilla extract and milk. Add pre-prepared flour with baking powder, baking soda, salt, cinnamon, and nutmeg. Spread into baking pans and cook for 21–23 minutes. It’s elementary!!!
Banana muffins recipe
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Banana bread tastes better, but muffins cook faster. And although they are easy to prepare, they have a fantastic taste. To begin with, you will need 3 ripe bananas and a handful of other ingredients.
- Flour – 190 gr.
- Baking powder – 1 tsp.
- Soda – 1 tsp.
- Salt – 1/2 tsp.
- Ground cinnamon – 1 tsp.
- Nutmeg – 1/4 tsp.
- Bananas – 3 pcs. large and ripe
- Butter – 85 gr. (6 tablespoons)
- Sugar – 135 gr.*
- Egg – 1 pc.
- Vanilla – 1 tsp.
- Milk – 30 ml.
- Optional: 1 cup (0.24 l) chopped walnuts, pecans, or chocolate chips
Preheat the oven to 220 °C (428 °F). Line a muffin tin.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Postpone
In a large bowl or in the bowl of a mixer, mash the bananas.
Along with the resulting banana purée, beat the melted butter, brown sugar (you can also use white), egg, vanilla extract and milk on medium speed.
Add the flour mixture to the resulting banana purée, then beat or mix until a homogeneous mass is formed. If you add nuts or chocolate chips, now is the time. The batter will be thick.
Spread the dough in the tabs, filling them to the very top.
Bake for 5 minutes at a temperature of 220 °C (428 °F), then, leaving the muffins in the oven, reduce the oven temperature to 175 °C (347 °F). Bake for an additional 16–18 minutes, or until a toothpick inserted into the center comes out clean. The total baking time for these muffins in the oven is approximately 21–23 minutes. (For mini cupcakes, bake for 12–14 minutes at 175 °C (347 °F)).
Let the muffins cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Banana cupcakes are ready!
Muffins stay fresh in a sealed container at room temperature for several days or in the refrigerator for up to 1 week.
*Sugar: You can use brown sugar or coconut sugar. Or a mixture of these products to get 135 gr. If you use coconut sugar, the cupcakes won't be as sweet. It is best to use equal amounts of brown sugar and coconut sugar, but only white sugar can be added.
Serving Size10 - 12 muffins
Amount Per Serving Calories 296,2Total Fat 15,8gCarbohydrates 33,7gProtein 4,8g
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