Also, that chalky weird taste from unripe bananas finds itself into the final muffins and that’s not what you want at all. You need them to transform into a thick, gooey liquid with small solid lumps when you mash them and that just won’t happen with unripe bananas. It’s absolutely crucial that you use ripe (or overripe) bananas for your banana bread muffins. Practical Tips for Making the Best Banana Muffins Use Ripe Bananas Turns out that when you take a plump and moist muffin and sprinkle a crunchy crumb mixture atop before baking, the end result is nothing short of heaven. Take my advice and just stick to one set of muffins at a time.Īnyway, these muffins were the undisputed king of the three. It’s amazing how perky you feel when you’re working on the first recipe… and how distinctly not perky you feel eight hours later when you’re working through the third recipe for banana muffins in a day. That left me with two big bunches of overripe bananas – so like any overenthusiastic baker in self-isolation, I decided to make not one but three sets of banana muffins.įirst up were these fabulous banana crumb cake muffins, followed by a healthier version omitting the sugar and with extra grains and then some vegan muffins to round things off. Somehow those very same bananas managed to segue to overripe and inedible without going through the expected delicious and edible stage in between. This unnatural confinement we’re all experiencing at the moment has so many unexpected consequences.Ĭase in point? I accidentally ordered two bunches of bananas with my food delivery but, when they turned up, they were completely underripe and inedible. Well my friends, that’s exactly what you have here: a failsafe recipe for making amazing banana muffins that you can munch for breakfast, elevenses and pretty much every other moment of the day it takes your fancy. Mini muffins: bake for 11-12 minutes or until a toothpick inserted into the center comes out clean.Banana muffin recipes are ten a penny – in a sea of recipes, it takes a real corker to stand out.
Substitute half of all purpose flour with an equal amount of wheat flour.Add chopped pecans or walnuts to the crumble topping.You can reduce the sugar to ½ c for a less sweet version.You can also use foil liners or silicone liners. You can lightly spray the liner with cooking spray before adding the batter to help minimize the sticking. *Tip: Sometimes you’ll notice that muffins stick to the paper liner. Sprinkle crumbs over the muffin batter and bake for 15-18 minutes or until a toothpick comes out clean. Cut in 1 TB butter and mix until crumbs form.īAKE. In another small bowl, mix brown sugar, 2 TB flour and cinnamon. Spoon the batter into muffin liners in the muffin pan. Add flour mixture to the banana mixture and stir until just moistened. In a separate mixing bowl, beat together bananas, sugar, egg, vanilla and melted butter. Mix together 1 1/2c flour, baking soda, baking powder, salt, nutmeg and cinnamon in a bowl. Line 10 muffin pan slots with liners, or grease them well.ĭRY INGREDIENTS.
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