Banana Muffins Recipe– With towering bakery-style muffin tops, sweet banana flavor, and a simple (optional) streusel crumb topping, this banana muffin is delightfully soft and moist! This is the finest recipe I’ve ever tried! To get started, all you’ll need are three ripe bananas. They’re full and healthful, so I used to prepare them for study snacks. Other than fighting the impulse to email repeatedly wondering when he’d be home for supper, baking was one of the few ways I could assist him get through final exams. When I have a load of on-the-verge-of-ripe bananas on my counter, I still make these traditional healthy banana muffins. These nutritious muffins with yogurt are filling but not overly filling. The ultimate delight is soft and delicious Banana Muffins with melty chocolate chips. Banana chocolate chip muffins are a delicious way to use up overripe bananas and a fun twist on banana bread.
Your New Breakfast Muffin Favorite:
Maybe you’ve previously tried these muffins? They aren’t new to the site; in fact, they’ve been there for a while and have amassed over 150 five-star reviews. Not that I’m bragging or anything, but they’re all well-deserved (in my entirely impartial view), since I’m not sure what else you could ask for in a banana muffin.
It’s soft, fluffy, and flavorful. These aren’t your run-of-the-mill banana muffins. They’re created with ripe bananas, brown sugar, a spoonful of pure vanilla extract, a combination of butter and oil (we discussed why we use both in my vanilla cake recipe), and a crumbly, buttery streusel topping.
While I enjoy and suggest the streusel topping, I understand that it is not for everyone. Or maybe she just doesn’t want the extra dishes (I’ve been there… or more accurately, I’m now there). They bake up gorgeously (if not nakedly) with or without streusel, as you can see above, and you’ll get tidier, higher muffin tops without it.
How to Make Healthy Banana Muffins?
The bulk of the moisture in these nutritious banana walnut muffins comes from Greek yogurt and the bananas themselves, so just a small amount of coconut or canola oil is required.
They’re really moist and fluffy, and they’re perfect for youngsters!
This simple one-bowl muffin recipe yields healthy banana muffins that taste decadent but are low in calories and high in protein!
- Bananas are a fruit that grows on trees. Naturally sweet, nutritious, and extremely delicious in muffins. This healthy banana bread is beneficial for you since bananas are high in fiber and antioxidants, and the other ingredients in the recipe are more nutritious.
- Whole Wheat Flour, White You can make your muffins light and fluffy while also adding extra nutritious value by using white whole wheat flour.
- Yogurt from Greece. The muffins are moistened and protein-packed thanks to the yogurt.
- It’s made of oil. Because of the Greek yogurt, the amount of oil in these banana muffins is modest compared to usual recipes.
- Maple Syrup + Light Brown Sugar The maple syrup balances out the whole wheat flour, giving these banana nut muffins a rich flavor profile and a pleasing taste. A small quantity of brown sugar adds moisture and a bit of caramel taste to the muffins, which goes well with the banana.
- Vanilla is a flavor. This adds depth to the muffins and enriches their flavor.
- Cinnamon is a spice that has been used for centuries. Warmth and comfort are synonymous with banana bread.
- Walnuts are a delicious snack. This recipe has an excessive number of walnuts (1 full cup, compared to 14 or 1/2 cup in other banana nut muffin recipes). I adore the rich, toasted flavor and crunch of the nuts, but if you’re not a nut fanatic like us, you may absolutely decrease or skip them.
How to Make Banana Muffins Recipe ?
- Preheat the oven to 350°F and line a 12-count muffin tray with liners.
Butter and sugar are creamed together, then softly beaten eggs are added.
- Mix in the mashed bananas and vanilla extract.
- Combine flour, baking soda, and salt in a mixing bowl, then stir into the batter. 3/4 cup chocolate chips should be folded in.
- Scoop batter into muffin tins lined with paper liners, top with chocolate chips, and bake.
- These are made much more appealing by the addition of a little chocolate on top.
Tips And Tricks:
There are three crucial factors to remember in order to make this Banana Muffins Recipe:
- Use bananas that are very ripe or overripe. Bananas that aren’t fully ripe will be tough to mash and won’t mix properly into the batter.
- Don’t be stingy with the butter. Softened butter is required for a soft and moist crumb because there is no extra liquid in this recipe.
- Don’t overcook. After 25 minutes, insert a toothpick into the middle to check for doneness, and continue baking only if the toothpick comes out with moist batter.
How to Make Them Moist ?
A moist banana muffin and a dry banana muffin, called sandpaper in a cupcake wrapper, are two different things. Make sure you have a good ratio of dry to wet ingredients in your banana muffins to keep them moist. Without the addition of fluids, I found the muffins to be dry, but a couple of Tablespoons of milk fixed the problem. For a lot of moisture and taste, use a little fat, brown sugar, and a lot of bananas.
How to Mash Bananas?
So I started doing this last year, and anytime I make banana cake, breakfast cookies, or banana bread, it’s been a major game changer. Simply mash the bananas with your mixer! Peel and cut them into bits, then add them in the mixer and mash them till smooth. The rest of the wet components should go into this bowl first, followed by the dry ingredients. So simple.
Is it possible to use frozen bananas?
If you have overripe bananas that you don’t want to eat right away, put them in a ziploc bag with the skin on and freeze them for later. Thaw frozen ripe bananas entirely at room temperature or overnight in the refrigerator before adding to the mixture. To remove extra liquid from frozen bananas, peel them and softly wipe them dry using paper towels.
How to Freeze Them?
If you want to freeze these muffins, let them cool fully before wrapping them in plastic wrap and placing them in a Ziploc bag. You may thaw them at room temperature or in the microwave
I’ve been making and storing these in anticipation of Baby Boy’s birth; it’s great to know I have a couple in the freezer because I expect baking to take a back seat in the coming months. It’s difficult to picture what that will be like right now!
To keep. Muffins can be stored at room temperature for up to 4 days in a paper towel-lined airtight storage container.
to halt the freezing process Muffins may be frozen for up to 3 months in an airtight freezer-safe storage container. Defrost and eat as desired.
- If you need to make these muffins gluten-free, use a 1:1 gluten-free baking blend in place of the whole wheat flour.
- While I don’t advocate using almond flour to make healthy banana nut muffins (a 1:1 exchange won’t work), this Almond Flour Banana Bread is a fantastic alternative.
- You may alternatively use 12 cup chocolate chips instead of walnuts.
MORE DELICIOIUS RECIPES HERE:
- 1/2 cup melted unsalted butter melted
- 2/3 cup sugar, granulated
- 2 big eggs, lightly beaten
- 3 ripe bananas, roughly mashed with a fork
- 1 teaspoon extract de vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit and prepare a 12-count muffin tray with paper liners.
Cream together 8 tablespoons softened butter and 2/3 cup sugar in a mixing dish. 2 egg, lightly beaten
Mix in 3 mashed bananas and 1 teaspoon vanilla essence until well combined.
1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt, whisked together in a separate basin. Incorporate the dry ingredients into the wet components until they are well combined.
3/4 cup chocolate chips should be folded in. Sprinkle the remaining 1/4 cup chocolate chips equally over the tops of the batter in the 12-count muffin tray.
Bake for 25-30 minutes on the middle rack at 350°F, or until golden brown and a toothpick inserted in the center comes out clean.
Please note that this recipe yields around 15 muffins, despite the fact that most muffin pans only hold 12 muffins.
Add nuts or chocolate chips if desired. Just add them in at the last minute.