The Best Banana Muffins
Banana muffins are easy to make, utterly delicious, and a great way to use up overripe bananas. In this blog post, we're diving into the world of mouthwatering Banana Muffins that are sure to satisfy your sweet cravings.
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Get ready for a delightful treat with my "Best Banana Muffins" recipe! These moist and flavorful muffins are a breeze to make. Whether you're a seasoned baker or just starting out, this recipe is perfect for all skill levels. Let's dive right in!
3 Reasons Why You’ll Love This Recipe!
Versatile & Affordable: Many of the ingredients used in this recipe are pantry staples, making them convenient to bake whenever you crave something sweet. The ingredients are budget-friendly, so this recipe won't break the bank while satisfying your sweet tooth.
A Quick and Easy Favorite: This recipe is perfect for a busy person like you, who wants a homemade treat without spending hours in the kitchen. These muffins are a hit with kids and adults alike, making them a crowd-pleaser for your family. Plus, cleanup a breeze!
Healthier Option: With oat flour and the natural sweetness of bananas, these muffins offer a healthier alternative to traditional baked goods. These ingredients also ensure the muffins turn out incredibly moist and tender.
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How to Make The Best Banana Muffins
Before we get started, make sure you have these items on hand:
Equipment You'll Need:
Fork or Potato Masher
Ingredients:
3 large ripe bananas
¾ cup white sugar
1 egg
1/3 cup vegetable oil
1 cup all-purpose flour
½ cup oat flour (ground instant oats)
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ tsp pumpkin spice
½ tsp salt
How to Make the BEST Banana Muffins
Making the Oat Flour:
Let’s start by making oat flour from instant oats, which is a pretty simple process. Here are the steps:
Measure the Oats: Start by measuring the amount of oat flour you need for your recipe. Use enough oats to meet your recipe's requirements.
Blend: Pour the instant oats into a blender or food processor. Blend the instant oats for about 20-30 seconds.
Check for Desired Consistency: Open the blender or food processor and check the oat flour's texture. Repeat until you’ve achieved your desired texture. If it's still a bit course, blend for a few more seconds until it becomes finer.
Store or Use: Once you have the desired consistency, your oat flour is ready to use. You can use it immediately in your recipe, or if you're not using it right away, transfer it to an airtight container and store it in a cool, dry place.
That's it! You've successfully made oat flour from instant oats. It's a versatile ingredient that can be used in various recipes, including baking, smoothies, and more.
Prep:
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius)
Line a muffin tin with 12 paper muffin cups.
Mash the Bananas:
In a large mixing bowl, take your ripe bananas and mash them with a fork until there are no more large pieces.
Mix the Wet Ingredients:
To the mashed bananas, add the white sugar, egg, and vegetable oil.
Mix everything together until it's well incorporated.
Prepare the Dry Ingredients:
In a separate mixing bowl, combine the all-purpose flour, oat flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt.
Give them a good whisk to ensure they're evenly mixed.
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Combine Wet and Dry:
Now, gently add the dry ingredient mixture to the wet ingredients.
Be careful not to over-mix; the key is to fold them together.
Instead of stirring in a circular motion, scoop underneath the mixture and pull up gently.
Continue until the dry ingredients are just incorporated.
A few small streaks of flour are okay; just make sure there are no large pockets of flour.
Fill the Muffin Cups:
Using a cookie scoop, evenly distribute the batter into the 12 lined muffin cups.
This ensures that all muffins bake uniformly.
Baking Time:
Place the muffin tin in the preheated oven at 350 degrees for approximately 20-25 minutes.
Keep an eye on them; baking times can vary slightly depending on your oven.
You're looking for golden brown muffins.
Cooling:
Once done, let the muffins cool in the tin for about 5 minutes.
Then, transfer them to a cooling rack to cool completely.
Enjoy:
Your banana muffins are ready to enjoy! They're especially delicious when served warm with a generous pat of butter.
Yield/Servings:
This recipe yields 12 delicious banana muffins.
Storage & Shelf Life:
To keep your banana muffins fresh, store them in an airtight container at room temperature for up to 2-3 days.
I usually keep mine in a gallon zipper bag on my countertop until they’re gone (which isn’t long!).
If you want them to last longer, refrigerate for up to a week.
Substitutions & Variations:
Feel free to get creative! You can add chopped nuts, chocolate chips, or even blueberries to the batter for extra flavor.
Tips & Tricks:
Ripe bananas with brown spots are perfect for this recipe as they add sweetness and moisture.
Remember: Don't over-mix the batter to avoid dense muffins; a few streaks of flour are okay.
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FAQs:
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can, but it will yield slightly denser muffins.
Q: How do I make these muffins gluten-free?
A: Substitute gluten-free flour for all-purpose flour and ensure your oats are gluten-free.
Q: Can I make this recipe Vegan?
A: Sure, just swap out the egg for a flaxseed egg!
Q: How do I make a flaxseed egg?
A: It’s quite simple! Just whisk 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and allow to sit for about 5 minutes. Learn more about the benefits of Flaxseed Egg Here!
With this simple and scrumptious recipe, you can whip up a batch of these golden delights in no time!
So, get baking, share your thoughts in the comments, and don't forget to subscribe to my newsletter for more delectable recipes and updates. Share the love on social media and let's spread the joy of homemade banana muffins together!
Happy baking! - Xoxo, Chyna B
Watch the Recipe Video!
WATCH HOW TO MAKE THE BEST BANANA MUFFINS!
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The Best Banana Muffins
Ingredients
Instructions
- Begin by preheating your oven to 350 °F (175 °C) and lining a muffin tin with 12 paper muffin cups.
- Take your ripe bananas and mash them in a large mixing bowl until they're smooth.
- Add white sugar, egg, and vegetable oil to the mashed bananas. Mix until everything is well combined.
- In a separate bowl, whisk together all-purpose flour, oat flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt.
- Gently add the dry mixture to the wet ingredients. Don't over-mix; fold them together gently. Keep an eye out for a few small streaks of flour; that's perfectly fine.
- Using a cookie scoop, distribute the batter evenly into the 12 lined muffin cups.
- Place the muffin tin in the preheated oven for about 20-25 minutes. Keep an eye on them; they're ready when they turn golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm with a generous pat of butter!
Notes
- Read the entire blog post for more in-depth instructions on creating this dessert.
Nutrition Facts
Calories
195.99Fat
7.13 gSat. Fat
1.17 gCarbs
31.71 gFiber
1.55 gNet carbs
30.16 gSugar
16.72 gProtein
2.64 gSodium
249.3 mgCholesterol
13.64 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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