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    48 views2 pages

    Quick & Easy Banana Muffins - Sally's Baking Addiction

    Uploaded by

    rsah-000000830

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Quick & Easy Banana Muffins

    4.9 from 1661 reviews


    Author: Sally Prep Time: 10 minutes
    Cook Time: 20 minutes Total Time: 30 minutes
    Yield: 10-12 muffins
    These banana muffins are soft, buttery, and spiced with cinnamon. They’re
    wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate
    chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.

    Ingredients

    1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)


    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large
    ripe bananas)
    6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
    2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
    1 large egg, at room temperature
    1 teaspoon pure vanilla extract
    2 Tablespoons (30ml) milk*
    optional: 1 cup chopped walnuts, pecans, or chocolate chips

    Cook Mode Prevent your screen from going dark


    Instructions

    1 Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with


    nonstick spray or use cupcake liners.
    2 Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg
    together in a medium bowl. Set aside. In a large bowl or in the bowl of
    your stand mixer, mash the bananas. On medium speed, beat or whisk in
    the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the
    dry ingredients into the wet ingredients, then beat or whisk until
    combined. If adding nuts or chocolate chips, fold them in now. Batter will
    :
    be thick.
    3 Spoon the batter into liners, filling them all the way to the top. Bake for 5
    minutes at 425°F, then, keeping the muffins in the oven, reduce the oven
    temperature to 350°F (177°C). Bake for an additional 16–18 minutes or
    until a toothpick inserted in the center comes out clean. The total time
    these muffins take in the oven is about 21–23 minutes, give or take. (For
    mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the
    muffins to cool for 5 minutes in the muffin pan, then transfer to a wire
    cooling rack to continue cooling.
    4 Muffins stay fresh covered at room temperature for a few days or in the
    refrigerator for up to 1 week.
    Notes
    1 Make Ahead Instructions: For longer storage, freeze muffins for up to
    3 months. Thaw overnight in the refrigerator, then bring to room
    temperature or warm up in the microwave if desired.
    2 Special Tools (affiliate links): 12-Count Muffin Pan | Muffin Liners |
    Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling
    Rack
    3 Why the initial high temperature? The hot burst of air will spring up
    the top of the muffin quickly, then the inside of the muffin can bake for
    the remainder of the time. This helps the muffins rise nice and tall.
    4 Whole Wheat Flour: Feel free to substitute whole wheat flour for all-
    purpose flour or use a mix of both as long as you use 1 and 1/2 cups total.
    If using all whole wheat flour, add another Tablespoon (15ml) of milk.
    5 Frozen Bananas: You can use frozen bananas here. Thaw the frozen
    bananas. Drain off any excess liquid, mash, then use as instructed in the
    recipe. See How to Freeze & Thaw Bananas for Baking.
    6 Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or
    a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the
    muffins won’t be as sweet. I find they taste best with 2/3 cup brown
    sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works
    too, though the muffins will taste a little more moist in the centers. I’m
    unsure about sugar substitutes, but let me know if you try any.
    7 Milk: Use your favorite variety of dairy or nondairy milk.
    8 Banana Bread: Here’s my favorite banana bread recipe.

    Find it online: https://sallysbakingaddiction.com/banana-muffins/


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