Banana Muffins :-These cinnamon-spiced banana muffins are smooth and buttery. They’re delicious on their own, but they’re even better with 1 cup chopped walnuts or chocolate chips. 3 ripe bananas and a few simple kitchen supplies are required.
- 1 and 1/2 cups of all-purpose flour or
- 1 teaspoon of baking powder
- One teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 3 large ripe bananas
- 6 Tablespoons of unsalted butter (melted)
- 2/3 cup of packed light or dark brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon of pure vanilla extract
- 2 Tablespoon of milk
- 1 cup chopped walnuts, pecans, or chocolate chips (optional)
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Use cupcake liners or spray a 12-count muffin tray with nonstick spray.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Remove from the equation. Mash the bananas in a large mixing dish or the bowl of your stand mixer. Beat or whisk together the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed. Combine the dry and wet ingredients in a mixing bowl, then beat or whisk until well blended. If you’re adding nuts or chocolate chips, do so now. The batter will be quite thick.
- Fill the liners all the way to the top with batter. Bake for 5 minutes at 425°F (177°C), then reduce the oven temperature to 350°F (177°C) while keeping the muffins in the oven. Bake for 16-18 minutes longer, or until a toothpick inserted in the centre comes out clean. The overall time in the oven for these muffins is around 21-23 minutes, give or take. (Bake for 12-14 minutes at 350°F (177°C) for tiny muffins.) Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Muffins can be kept fresh for a few days at room temperature or up to a week in the refrigerator.
Make Ahead Directions: Freeze muffins for up to 3 months for extended storage. Thaw in the refrigerator overnight, then bring to room temperature or reheat in the microwave if preferred.
Why was the temperature so high at first? The hot rush of air will immediately spring up the top of the muffin, allowing the centre to bake for the remaining time. This allows the muffins to rise to their full height.
Frozen Bananas: This muffin recipe can be made with thawed frozen bananas. To remove excess moisture from thawed frozen bananas, wipe them with a paper towel.
Sugar: 2/3 cup packed brown sugar or coconut sugar can be used as sugar. Alternatively, a combination of these will provide 2/3 cup. The muffins will be less sweet if you use 2/3 cup coconut sugar. 2/3 cup brown sugar or 1/3 cup of each works best for me. 2/3 cup honey or pure maple syrup also works, though the muffins will be a little moister in the middle. I’m not sure about sugar replacements, but if you try any, please let me know.