Recipe Overview
Why you’ll love it: These banana bread muffins offer all
the deliciousness of traditional banana bread but bake much faster,
eliminating the need for slicing. Homemade muffins are not only easy to
make but also a healthier and more budget-friendly option compared to
store-bought ones.
Prep time: Approximately 30 minutes
Equipment needed: Mixing bowl, muffin tins
Yields: 12 muffins
Banana Bread Muffins: A Delicious & Healthy Treat
Healthier Ingredients: This recipe lets you enjoy banana bread
muffins guilt-free. They’re made with whole wheat flour, unsweetened
applesauce in place of most of the oil, and a moderate amount of sugar. Ripe
bananas naturally sweeten the muffins, eliminating the need for artificial
banana flavoring.
A Nourishing Breakfast Option: Paired with fresh fruit and
plain nonfat Greek yogurt, these banana bread muffins are a fantastic way to
kickstart your day. They’re perfect for those hectic mornings when you barely
have time to sit down for a bowl of granola or oatmeal.
Kid-Friendly: Muffins are a convenient, relatively mess-free
finger food for kids. This recipe is a convenient muffin version of my
whole wheat banana bread. Pack a muffin in your child’s lunchbox for a wholesome and
delightful treat.
Why You’ll Adore Homemade Muffins
-
Healthier Choice: Homemade muffins are generally more
nutritious than store-bought ones. You have control over the ingredients,
which means fewer calories, saturated fats, sugars, and sodium. Plus,
they’re preservative-free! -
Budget-Friendly: Making muffins at home is an affordable
option. The ingredients are simple, and you likely already have most of them
in your pantry. Those overripe bananas on your counter? Perfect for this
recipe! A batch of homemade muffins can cost less than a single bakery
muffin. -
The Aroma: The delightful scent of muffins baking in the
oven is unbeatable! Skip the expensive air fresheners and fill your home with
a wonderful aroma. Plus, you get to enjoy a warm muffin fresh from the oven,
which is perfect with coffee or tea.
Ingredient Insights
-
Bananas: This recipe is a great way to use up overripe
bananas. You’ll need three to four bananas, depending on their size. (For
extra bananas, try my banana coconut pancakes!) -
Eggs: A couple of eggs add structure, flavor, and protein to
the muffins. -
Applesauce: Unsweetened applesauce is used. It keeps the
muffins moist without adding excessive oil. -
Canola Oil: This oil is perfect for baking because it has a
mild taste. If you prefer, substitute with another type of oil; only a
quarter-cup is needed. -
Whole Wheat Flour / All-Purpose Flour: A mix of both flours
gives the muffins the nutritional benefits of whole wheat while keeping them
soft and fluffy. You can adjust the ratio as desired; the recipe uses a
1:1 ratio. -
Sugar: ¾ cup is called for, but if the bananas are very ripe,
you can reduce this amount to ½ cup or even ⅓ cup. -
Pure Vanilla Extract: Vanilla enhances the banana flavor –
it’s a baker’s secret weapon! -
Baking Soda, Baking Powder, Salt: These essential ingredients
play crucial roles, though you can’t taste them directly.
How to Make Delicious Banana Bread Muffins
Get Started: Preheat your oven to 350°F (175°C). Always preheat
your oven before baking. Lightly spray your muffin tins with nonstick spray,
grease them with shortening or oil, or line them with paper liners.
Mash the Bananas: In a large bowl, peel and mash the bananas
using a fork or pastry cutter. You should have 1 ½ cups of mashed banana.
Measuring the mashed banana ensures consistent results.
Combine Wet Ingredients: Add the eggs to the mashed bananas and
whisk until blended. Then, add the applesauce, oil, sugar, and vanilla
extract; whisk until smooth.
Incorporate Dry Ingredients: Carefully measure the flour and add
it to the bowl on top of the wet mixture. Add the baking powder, baking soda,
and salt. Gently mix the dry ingredients.
Combine the Batter: Gently fold the dry ingredients into the
banana mixture until just combined. Don’t overmix the batter; it’s okay if a
few lumps remain.
Fill the Muffin Tins: Evenly distribute the batter into the
muffin cups. You can use mini muffins to giant muffins. Just remember that
smaller muffins will bake faster.
Bake the Muffins: Bake until they turn lightly golden brown
and firm to the touch. Insert a toothpick into the center; it should come out
clean.
Cool the Muffins: Let them cool in the tins for about five to
ten minutes before transferring them to a wire rack to finish cooling.
FAQs
FAQs
The riper, the better! As bananas ripen, the starch converts to sugar,
making them soft and sweet. It’s best if the bananas have at least a few
brown speckles on their peels. If your bananas are completely brown,
they’ll still be fine for banana bread or muffins, as long as they aren’t
moldy or rotten.
Did you know you can freeze ripe bananas? Learn
how to freeze bananas
and never throw away another overripe banana again!
1) Too much flour can make muffins tough. Always measure flour carefully by
spooning it from the storage container into a dry measuring cup. Level the
top with a flat edge. Don’t tap or shake the cup to settle the flour
because the flour becomes compacted, and you’ll end up using too much.
2) Stirring the muffin batter too vigorously can also cause muffins to
become tough. Use a light hand when mixing the dry ingredients into the wet
ingredients. Stop stirring as soon as the flour is incorporated. It’s okay
if the batter looks a little lumpy.
Recipe Adaptations
-
Add-ins: Chocolate chips or mini chocolate chips are
delicious with banana. White chocolate chips, toffee chips, or butterscotch
chips could also work well. Try adding
toasted walnuts
or
toasted pecans,
or stir in raisins or dried cranberries. If you like streusel, try my
banana streusel muffins! -
Reduce Sugar: While the recipe calls for ¾ cup of sugar,
I often use less, closer to ⅓ cup or ½ cup, especially if adding chocolate
chips. Ripe bananas provide plenty of sweetness. -
Whole Wheat Muffins: You can make the muffins with 100%
whole wheat flour, omitting the all-purpose flour. The muffins may be a bit
heartier and denser. If you’re not used to whole wheat muffins, gradually
reduce the all-purpose flour until you adjust to the taste. -
Mini Muffins: Bake them in a mini muffin tin for a
shorter baking time of 10-11 minutes.
Storage Tips
Storage Tips
Allow the muffins to cool completely before storing them in an airtight
container. They will stay fresh on the counter for a few days. For longer
storage, refrigerate them.
Freezing Instructions: Muffins freeze very well. Store them
in freezer-safe containers or bags. Consider individually wrapping them to
make it easy to grab one for lunchboxes or a quick snack. They thaw quickly
and will be ready by recess or lunchtime.