Transform overripe bananas into these wonderfully moist and aromatic banana muffins! This recipe is a fantastic way to use up those bananas that are a bit too ripe for eating. With their natural sweetness, you can even cut back on the sugar. Loved by both kids and adults, these muffins are ideal for breakfast, snacks, or as a sweet treat.
Ingredients (Makes 16 servings):
- Flour: 10 oz (300 g)
- Eggs: 2 large
- Warm Milk: 3.4 fl oz (100 ml)
- Baking Powder: 2 teaspoons (10 ml)
- Sugar: 5.3 oz (150 g)
- Salt: 1/4 teaspoon (1.25 ml)
- Vanillin: a pinch
- Vegetable Oil: 3 tablespoons (45 ml)
- Ripe Bananas: 2
Step-by-Step Instructions:
Prepare Dry Ingredients:
In a large bowl, sift together the flour, baking powder, sugar, vanillin, and salt. This ensures that the ingredients are well mixed and free of lumps, providing a smooth texture for your muffins.
Mix Wet Ingredients:
In a separate bowl, combine the vegetable oil, lightly beaten eggs, and warm milk. Mixing these ingredients while the milk is warm helps to integrate the oil more smoothly.
Combine Wet and Dry Mixtures:
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the muffins tough.
Prepare Bananas:
Peel the bananas and mash them with a fork. You can also grate them or chop them finely if you prefer a smoother texture in the muffins.
Add Bananas to Batter:
Fold the mashed bananas into the muffin batter until evenly distributed. The bananas not only add flavor but also contribute to the moistness of the muffins.
Fill the Muffin Cups:
Line a muffin tin with paper liners or grease it with a little oil. Fill each cup about two-thirds full with the batter to allow room for the muffins to rise.
Bake the Muffins:
Preheat the oven to 356°F (180°C). Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This makes them easier to remove and helps to set their texture.
These banana muffins are not only easy to make but also deliciously satisfying. They are perfect for using up overripe bananas and can be enjoyed any time of the day. Whether you’re packing them for a school snack or serving them as a quick breakfast, these muffins are sure to be a hit!
