Banana muffins in our home are a perfect favorite. I bake this muffin at least twice a month because my daughter loves them, but it is so easy to make. They are super budget-custom and are perfect for going to breakfast in the morning. I usually do not include chopped nuts in my banana muffin recipe, but if you want you you can definitely add them. They need to be well -moist, fluff and be in the morning free morning!
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Easy banana muffin recipe
This recipe of banana muffin is similar to us Banana bread recipeBut add a little yogurt for extra moisture. The combination of oil and yogurt keeps the muffin soft and soft, while the touch of cinnamon and nutmeg only adds to the right amount of warmth. I only use simple pantry ingredients and this is a great way to use excessively ripe bananas. M High Recommend to make a double batch and put in some freezers (yes, they freeze!).
Banana muffin recipe
These easy bananas muffins are moist and fluffy, made with proper bananas, yogurt and paintry staples. Perfect quick and easy breakfast!
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- 4 Tbsp Salt butter, room temperature ($ 0.54)
- ¼ Cup Cooking oil ($ 0.16)
- ½ Cup Granulated sugar ($ 0.18)
- ½ Cup Brown Marg ($ 0.26)
- 1.5 Cup Mashed ripe bananas (about 3-4 bananas) ($ 0.84)
- 2 Large eggs, room temperature* ($ 0.74)
- ¼ Cup Simple yogurt, room temperature ** ($ 0.27)
- 1 Tsp Vanilla arc ($ 0.65)
- 2 Cup All intentions flour ($ 0.40)
- 1 Tsp Baking powder ($ 0.04)
- ½ Tsp Soda baking ($ 0.01)
- ½ Tsp Salt ($ 0.02)
- ¼ Tsp Ground nutmeg ($ 0.02)
- ¼ Tsp Ground cinnamon ($ 0.02)
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Heat the oven at 350F. In the mixing bowl, add room-soaked butter, cooked oil, granulated sugar and brown sugar. Use a hand mixer or stand mixer to win the ingredients together until light and cream.
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Mash the banana well, then add the eggs, yogurt and vanilla extract to the mixing bowl with butter and sugar. Use the mixer again to kill the ingredients until smooth.
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In a separate mixing bowl, stir the flour, baking powder, baking soda, salt, nutmeg and cinnamon together.
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Add a mixture of flour to the bowl of wet ingredients and fold together until it is together. Do not overmix. ***
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Divide the flour evenly into muffin wells with 12 grease or lining.
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The banana muffin bake in a preheated oven for 30-35 minutes or until all the way in the center is grown, a toothpick laid in the center comes out clean (the crumbs are fine, but not wet flour). It took about 32 minutes to bake the mine.
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Let the muffin cool around the minutes for minutes, then carefully loose the edges with a knife and transfer the wire to the wire rack to complete the cooling. Enjoy!
We see how it is Calculate the recipe costs here??
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Muffin pan
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Hand mixer
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2 mixing bowls
**Plain Greek Dahi Can also be used.
***Avoid ovarmixing in flour Folding dry ingredients gently in wet ingredients. If you do not just get the flour trace in the bowl, only mix until it is combined. This will help create a perfectly light and soft muffin!
Service: 1MuffinCalories: 259KcelCarbohydrates: 40GProtein: 4GFat: 10GSodium: 225MillilgramFiber: 1G
Read our full At nutrition disconnection.
How to make a banana muffin step-by-step photos
Collect all your ingredients and heat your oven at 350f.
Cream butter and sugar: In the mixing bowl, add 4 tbsp saline butter, 1 cup of cooking oil, 1 cup grated sugar and 1 cup brown sugar.
Using a hand mixer, butter, oil and sugar together until light and cream.
Mash the banana: If you have not already, mash 3-4 suitable bananas on the back of the cut. If there are still a little lid, it's okay. You need a total of 1.5 cups of mash banana.
Make flour: Add mashed bananas to the mixing bowl with creamy butter and sugar. Now add 2 large room-tight eggs, 2 cups of room-room plain yogurt and 1 tsp vanilla extract in the same bowl. Use your hand mixer to hit them together until nice and smooth.
In a separate mixing bowl, add 2 cups of all-heap flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground nutmeg and 1 tsp ground cinnamon. Mix together until combined.
Add dry ingredients to the bowl of wet ingredients. Carefully combine them carefully until combined. It is very important not to ovulation at the moment, as they can create a hard muffin than light and fluffy.
Bake: Grease the muffin pan (or use a muffin liner) with butter and divide the flour into 12 muffin wells.
Keep your muffin pan in the oven for 30-35 minutes (it takes about 32 minutes) or the muffin does not grow all the way in the middle and until nice brown. You can also check the toothpick in the center of the muffin – if they come out clean, they are ready (some crumbs are fine, but not in wet flour).
Let your homemade banana muffin cool for about 5 minutes and then carefully loose the edges with a knife. Let them cool on the wire rack and enjoy it!
What else can I add?
I really like the simplicity of this muffin because the banana taste really shines. But, sometimes I like to mix it and add additional materials for a little variety. Here's some of my favorite pairs:
- To make chocolate chips and cocoa powder Banana chocolate muffin!
- Dry fruit, such as plum, cranberry or chopped apricot
- Chopped walnuts or pens
- Fresh blueberries (use 1 cup)
- Add a streamal topping (one from me Apple Pal Cinnamon Muffin Recipe Would be delicious)
- Once cooled, top with cream cheese frosting to make Banana cake-Stole muffin
- Use the temperature component of the room. For excellent results, I recommend using room-free eggs, yogurt and butter. The reason for this is that the room-to-wave components are easily and evenly mixed together, making a smooth flour.
- Be very careful No To overrix the flour. You just want to fold the dry ingredients in the wet ingredients. Overmiking can cause gluten to the flour and produce a rigid, dense muffin. If you add to any mix-in, I am gently folding them after mixing the flour.
- Use more proper bananas. When I say this is the recipe I don't joke Perfect To use ultra-pick bananas you sit on your counter. Banana, sweet and more tasty your banana bread muffin will come out!
- Don't overbek them. Everyone's oven is different, so keep an eye on your muffin while baking it. You want it to get it golden brown on the top, and a toothpick in the center should come out (some crumbs are OK). It took about 32 minutes to bake the mine.
Storage instructions
Let your homemade banana cool before transferring to an airtight container to the freezer for 4-5 days. For long storage, place a muffin freezer-safe bag or container and freeze them for 3 months. You can melt them at room temperature, but honestly, I usually warm them in the microwave until heated and warm in the microwave for about 30 seconds!