Banana Muffins

Easy and simple, this recipe for banana muffins is the best way to use ripe bananas. Instead of a banana bread, which can take up to one hour to bake in the oven, these little muffins are done in about fifteen or twenty. And nothing can top cute and colorful muffin tin liners.

Let”s talk bananas. To get the most banana flavor out of your breads and muffins, you want to make sure to use the darkest, brownest bananas. The color doesn”t mean that the bananas are rotten, but just that they are overly ripe – meaning they are sweeter. The sweeter the better for any kind of banana quick bread.

Quick bread meaning instead of being leavened by yeast, they are instead leavened by baking soda or baking powder. Quick breads also commonly use a liquid fat – think melted butter or oil.

Banana Muffins

When you are using melted butter in batter, like in these muffins, it”s important to let the butter cool slightly before you add the egg. If the butter is too hot, the egg will scramble. Place a clean finger in the butter to online casino make sure it”s not too hot before adding the egg. You should be able to hold your finger in the butter without it burning.

Banana Muffins

Banana Muffins

You can easily swap out the pecans for walnuts, or leave out the nuts altogether.

Banana Muffins

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Banana Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Banana Muffins

These easy-to-make banana muffins are the perfect and best way to use ripe bananas. This recipe uses pecans, but walnuts can be substituted.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 2 ripe bananas, peeled
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F. Place muffin liners in a 12 compartment muffin tin.
  2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a microwave-safe bowl, melt the butter.
  4. While the butter cools, in another medium bowl, using a handheld beater or a stand mixer fitted with a paddle attachment, beat the bananas and sugar until well combined, about 3 minutes.
  5. Combine the slightly cooled melted butter with the egg and vanilla extract. If the butter is too warm, the egg will scramble. Add the butter mixture to the banana and sugar mixture and beat until smooth.
  6. Add in the flour mixture and mix until just incorporated. Fold in the nuts.
  7. Fill the prepared muffin tins with the batter and bake for about 15-20 minutes.
http://www.sagerecipes.com/2015/02/05/banana-muffins/