These Quick and Easy banana muffins only take 12 min to bake! You can prepare them plain, with chopped walnuts or chocolate chips.
The Easiest and best Banana Muffins Recipe EVER! To start your day in the most delicious way, make this delicious and basic banana muffins. They are quick, easily portable anywhere, and taste so good.
You don't need any fancy ingredients to make perfect muffins, you just need 2 medium ripe bananas and a few basic kitchen ingredients to get started. The muffin batter is so versatile that you can add chopped walnuts or even chocolate chips to add a little more flavor to this recipe.
If you have overripe bananas in your kitchen, make these delicious banana muffins for an easy breakfast with your kids! They will love the banana flavor of these simple and tasty muffins!
Here you'll find all the ingredients needed to make this recipe:
Dry ingredients:
Light brown sugar - Sweetness and flavor.
All-purpose flour - Adds consistency to the muffins and is the base of the batter.
Baking powder - Help the muffins rise.
Salt - Highlights all the other flavors.
Powdered sugar - For garnish.
Wet ingredients:
Banana - Key ingredient of this recipe. Mashed bananas.
Butter - Softened butter.
Eggs - Makes the muffins more soft and fluffy.
Honey and vanilla extract- Ingredients that give aroma and flavor.
Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY BANANA MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
Step 2: In an electric mixer, beat on medium speed the sugar and the butter. Add the eggs and the vanilla extract and beat until a homogeneous mixture.
Step 3: Add the mashed banana (mash bananas with a fork), honey, salt and beat for 2 to 3 minutes. Finally, add the flour and the baking powder and beat until obtain a quite creamy and homogeneous mixture.
Step 4: Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.
Step 5: Pour small portions of the batter into the paper liners and bake about 12 to 14 minutes.
Step 6: Remove muffins from the oven and allow to cool for 15 to 20 minutes inside the tins.
Step 7: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 8: Allow to cool to room temperature, garnish with powdered sugar and serve.
RECIPE TIPS
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
2. When the muffins are done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
Some tips to make the muffins denser: 1. Use ingredients like eggs, milk or yogurt to add moisture to the muffins. 2. Reduce the amount of baking powder or baking soda in the recipe.
FREQUENTLY ASKED QUESTIONS
How do you store these muffins?
Allow the muffins to cool completely before storing. Place the muffins in an airtight container. Never store the muffins at room temperature for more than 3 days. The muffins will begin to lose quality after this time frame.
Can I make this banana muffins with chopped walnuts or chocolate chips?
Yes, you can!
Can I add cinnamon powder to the batter?
Absolutely! It adds a little more flavor to the recipe. (1/2 teaspoon cinnamon powder)
Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
In an electric mixer, beat on medium speed the sugar and the butter. Add the eggs and the vanilla extract and beat until a homogeneous mixture.
Add the mashed banana (mash bananas with a fork), honey, salt and beat for 2 to 3 minutes. Finally, add the flour and the baking powder and beat until obtain a quite creamy and homogeneous mixture.
Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.
Pour small portions of the batter into the paper liners and bake until a toothpick inserted in the center of a muffin comes out clean, about 12 to 14 minutes (the time depends on the oven).
Remove muffins from the oven and allow to cool for 15 to 20 minutes inside the tins.
Remove from the tins and place the muffins onto a wire rack or a plate.
Allow to cool to room temperature, garnish with powdered sugar and serve.
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