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Banana Muffins

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Everything you like about banana bread in the form of a muffin! The mellow fluffy banana muffins sprinkled with a little cinnamon and sugar are the family's favorite.

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Banana bread muffins

The banana bread is one of my favorite snacks of all time. Sometimes, instead of banana breads, I like to make banana muffins! It's a little easier to prepare if you want to feed a crowd or grab a snack. Banana bread muffins are perfect for school lunches or for a couple at breakfast after work (with our poppy and lemon blueberry muffins).

Today's muffins are as easy to prepare as banana breads – if it's even easier! You'll just need a muffin tin instead of bread mussels. The cooking time is a little different, so be sure to pay attention to the oven temperature and the time needed to bake the muffins.

How to Make Banana Muffins

Make sure you have three big, VERY ripe bananas. They must be almost black on the outside. More banana is ripe, better banana muffins! Remove the peels from the bananas and put them in a bowl. With a potato masher or two forks, get ready! Crush the bananas so that they are easier to mix with the muffin dough.

Start by mixing your dry ingredients in a bowl – flour, baking powder, baking soda and salt. In another bowl, mix your bananas, eggs, sugar and melted butter. Stir in the dry ingredients and mix until the dough is smooth.

In a small separate bowl, mix cinnamon and sugar. After pouring the dough into greased muffin cups (or using cupcake molds!), Sprinkle the cinnamon and sugar mixture onto the top of each cup of muffin.

Bake at 350 degrees for 25 to 30 minutes. If you want to make mini muffins, cook them for 10-15 minutes.

Chocolate Chip Muffins with Banana

Want to make these muffins even more delicious? Try to throw a cup of chocolate chips in the dough!

Sometimes chocolate chips can sink to the bottom of the dough. To prevent this from happening, wrap the chocolate chips in a little flour before adding them to the dough. Make sure you add the chocolate chips last in the dough. All the chocolate chips will work – milk chocolate, semi-sweet chocolate, dark chocolate. You can even make mini chocolate chips.

Feel free to ditch the cinnamon and sugar mixture if you prefer that the banana muffins be united. You can also add chopped walnuts to the dough to make these NUT banana muffins (a muffin version of our banana and nut bread). OR make our banana muffins with a delicious streusel top. So tasty!

How to preserve banana muffins?

Preserving banana muffins is easy. Just place them in an airtight container or in a Ziploc bag and leave them on the counter for up to 4 days. This can be extended for a few days if it is stored in the refrigerator.

How to freeze banana muffins?

These banana muffins freeze perfectly! Just place them in a Ziploc bag that can go to the freezer and keep them in the freezer until you need them. We usually let them defrost on the counter and often put them in the microwave, just to give them some warmth before savoring them.

We hope you enjoy these delicious banana muffins! Let us know in the comments below and leave a comment- thank you !!

For more muffin recipes, visit:

Recipe for banana muffins

Everything you like about banana bread in the form of a muffin! The mellow fluffy banana muffins sprinkled with a little cinnamon and sugar are the family's favorite.

1 1/2
all purpose flour

to tea
baking powder

to tea
Baking soda

to tea

mashed potatoes




In a bowl, sift flour, baking powder, baking soda and salt.

In a separate bowl, mix bananas, sugar, eggs and melted butter. Stir in the flour mixture and stir until the mixture is smooth. Place the dough in greased muffin pans. Sprinkle with cinnamon and sugar.

Bake at 350 ° C for 25 to 30 minutes. Bake mini-muffins for 10 to 15 minutes. Enjoy it!

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