Banana Muffins

Tender, moist, fragrant banana muffins! Muffins are not cupcakes, they are coarser pastries, more like bread. Thanks to ripe bananas, these muffins are rich in taste, with a heavy, wet crumb. They prepare very quickly, for tea or on the road - a great option!

katushafin

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Bananas

Flour

200

Sugar

150

Butter

100

Eggs

Baking powder

Vanillin

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 18 % 9 g

Carbohydrates 74 % 37 g

246 kcal

GI: 0 / 27 / 73

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products for making muffins. Bananas are better to take ripe, with dark skin and spots. They are more fragrant and soft. Remove the butter from the refrigerator in advance so that it softens well. Be sure to put a pinch of salt - it will emphasize and reveal the taste of baking. A small pinch of vanilla is enough - it is a very strong flavor.
Step 2:
Put the soft butter and sugar in a bowl. Beat the butter and sugar with a mixer until a fluffy light mass.
Step 3:
Add one egg at a time. To do this, it will be more convenient to break them into separate dishes.
Step 4:
After each egg, stir the mass until smooth with a silicone spatula. You should get a smooth, rather liquid mass.
Step 5:
Peel and grate the bananas. I advise you to do this immediately before adding to the dough, as bananas begin to darken. You can mash them with a fork, but on a grater you will get a more homogeneous mass. I do not recommend chopping bananas with an immersion blender - they will become an unattractive gray mass, which will make baking less attractive. Plus, large pieces of bananas look more beautiful in the cut.
Step 6:
Add the grated bananas to the dough. Mix it up.
Step 7:
Sift flour into the butter mixture. Sift the baking powder into the same place. Add a pinch of salt and vanilla.
Step 8:
Mix the dough with a spatula until smooth.
Step 9:
Take a muffin baking dish. I have a silicone mold, it does not need to be lubricated. I also took paper inserts for cupcakes - so it will be easier to get the pastries. Using a spoon, spread the dough into molds, filling them about 2/3 of the height. Muffins will increase in size when baking.
Step 10:
From this number of products, I got 12 muffins measuring 7 * 4 cm. For strength, I put the muffin molds on a baking sheet.
Step 11:
Bake muffins in the oven preheated to 180 ° C, top-bottom mode, for about 25 minutes. Focus on the color of the baking - they should turn golden. Cool the finished muffins and remove from the molds.

A good, fast, high-quality recipe for delicious banana muffins. Everyone liked it very much. You can add a little less flour, then the muffins will be even softer.

When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

Any heat-resistant mold is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn.