EASY BANANA MUFFINS RECIPE

by mobi_22

These Cinnamon Spiced Banana Muffins are soft, buttery, and delicious. They taste great either plain, with chopped walnuts, or even with chocolate chips. To get started, you will need some standard kitchen utensils and three ripe bananas. They come out amazing every time. They are crispy on the surface, soft, and fluffy on the inside.

I promise this banana muffin recipe will quickly become one of your favorites.

THE MOST EFFICIENT WAY TO MAKE THE BEST BANANA MUFFINS

Place a 12-cup muffin pan in the oven at 350 degrees Fahrenheit and prepare it with paper liners (or grease very well with butter or cooking spray if you do not want to use paper liners).

Mash the bananas in a large bowl. Using a wooden spoon, mix in the sugar and eggs until thoroughly combined.

Mix thoroughly after adding the vegetable oil.

Add the flour along with 3/4 cup chopped walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg. Walnuts help avoid overmixing by adding to the dry ingredients.

After mixing, only enough flour remains and the walnuts are evenly distributed throughout the batter.

The remaining 3/4 cup of walnuts, brown sugar, and melted butter should be combined in a small bowl; toss to coat the walnuts.

Make sure the frosting is evenly spread over the surface of each muffin by sprinkling a small amount of coated walnuts into each of the 12 muffin cups before dividing the batter evenly into each muffin cup.

A toothpick inserted into the center of one of the muffins should come out clean after 20 to 23 minutes of baking when the tops of the muffins should be golden brown.

Let the muffins cool in the pan for a while before transferring them to a wire rack to cool.

RECIPE TIPS:

These muffins can be stored at room temperature in an airtight container for up to 4 days.

These muffins freeze well in an airtight container for up to two months.

If you prefer, replace vegetable oil with apple oil.

INGREDIENTS:

For the muffins:

  • Three large ripe bananas
  • White sugar, 3/4 cup
  • One large egg
  • 30 ml of vegetable oil
  • All-purpose flour, 1 1/2 cups
  • One tablespoon of baking powder
  • One tablespoon of baking soda
  • 0.5 teaspoons of salt
  • Half a teaspoon of cinnamon
  • 1/8 teaspoon nutmeg (optional)
  • Chopped walnuts, 3/4 cup

For dressing

  • Chopped walnuts, 3/4 cup
  • Brown sugar, 2 tbsp.
  • 1 tablespoon butter, melted

HOW SHOULD BANANA MUFFINS BE STORED?

Muffins can be kept for up to 4 days if stored in a single layer and stored in an airtight container or zip-lock bag lined with paper towels.

HOW LONG DO MUFFINS STAY FRESH?

Depending on the ingredients and storage location, the muffins will keep for two to seven days. Sweet muffins with fresh fruit only last a few days, but savory muffins and those made mostly of dry ingredients can be eaten for a longer period. Freezing is usually the best option if you need more time.

BEST EVER BANANA MUFFINS

Recipe by Alexandra Jo
Servings

15

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • For the muffins:
    Three large ripe bananas

  • White sugar, 3/4 cup

  • One large egg

  • 30 ml of vegetable oil

  • All-purpose flour, 1 1/2 cups

  • One tablespoon of baking powder

  • One tablespoon of baking soda

  • 0.5 teaspoons of salt

  • Half a teaspoon of cinnamon

  • 1/8 teaspoon nutmeg (optional)

  • Chopped walnuts, 3/4 cup

  • For dressing
  • Chopped walnuts, 3/4 cup

  • Brown sugar, 2 tbsp.

  • 1 tablespoon butter, melted

  • 1 tablespoon butter, melted

Directions

  • Place a 12-cup muffin pan in the oven at 350 degrees Fahrenheit and prepare it with paper liners (or grease very well with butter or cooking spray if you do not want to use paper liners).
  • Mash the bananas in a large bowl. Using a wooden spoon, mix in the sugar and eggs until thoroughly combined.
  • Mix thoroughly after adding the vegetable oil.
  • Add the flour along with 3/4 cup chopped walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg. Walnuts help avoid overmixing by adding to the dry ingredients.
  • After mixing, only enough flour remains and the walnuts are evenly distributed throughout the batter.
  • The remaining 3/4 cup of walnuts, brown sugar, and melted butter should be combined in a small bowl; toss to coat the walnuts.
  • Make sure the frosting is evenly spread over the surface of each muffin by sprinkling a small amount of coated walnuts into each of the 12 muffin cups before dividing the batter evenly into each muffin cup.
  • A toothpick inserted into the center of one of the muffins should come out clean after 20 to 23 minutes of baking when the tops of the muffins should be golden brown.
  • Let the muffins cool in the pan for a while before transferring them to a wire rack to cool.

Nutrition

  • Serving: 1muffin | Calories: 281kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 185mg | Fiber: 1g | Sugar: 24g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 44mg

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