The best banana muffins ever
Do you ever have any leftover bananas at home and don’t want to make another banana bread? I know that this thought crosses my mind so many times, I’ve lost count. Luckily, banana bread is not the only thing you can make with overly ripe bananas. Infact, there are lots of delicious recipes that you can create using this perfect fruit. One of these is these insanely good, super moist banana muffins. When I wanted to make something new, this banana muffin recipe was the best idea. Not only are they super simple to make and require very little ingredients, they are so tender and moist that you’d think they are professionally made.
What I also love about this recipe, just like I do with my banana bread, is that you can add various extras for a good kick. Whether that be walnuts, blueberries or even chocolate chips, the choices are endless. For me, simply adding walnuts to the batter makes these perfect. It would be hard to find a better banana muffin recipe than this. I would honestly say that these are the best banana muffins ever!
Secret for the perfectly risen muffin
Another note which really brings these muffins to the next level is the beautiful high top. I was always super curious as to how professional bakers got their muffins to rise really high. After doing some research, I found out the answer – raise the temperature of the initial cooking time up high. During the first few minutes of baking, because of the high temperature, the batter will be lifted up with steam. Thus, resulting in a much higher risen muffin. I also find that doing this just makes the muffin that much more delicious, because you have more muffin with every bite!
Equipment I use
When it comes to the equipment that I use when making these muffins is super simple. I always go with my trusty stand mixer and muffin tin, but just a regular bowl and elbow grease will also work wonders. My stand mixer just makes things that much easier. What I find really nice to use for these banana muffins is proper kraft muffin cups. It really brings a more professional baker look to the final product. Plus it is super fun to peel back the paper and get stuck into the banana muffin.
Ingredients
- Optional fillings
Instructions
- Preheat the oven to 220°c and line a muffin pan with muffin cups. You can also use some light butter or spray inside the pan instead of muffin liners.
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Add the banana to the bowl in the stand mixer (or in a bowl) and mash until a fine paste. Add the butter to the bowl and mix until combined. Add the sugar, egg, vanilla, and milk and mix on medium until well combined.
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In a separate bowl, add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon and whisk until finely combined. Add the dry ingredients into the wet and mix until partially combined (where you can still see flour). At this stage, add any additional ingredients you want into the mixture. Finish mixing until the flour just combines. At this stage, don’t overmix too much!
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Using an ice cream scoop (or spoon) add one generous scoop to each muffin liner. Put into the oven and bake at 220°c for 5 minutes. After this, turn the oven down to 175°c and bake for an additional 16 - 18 minutes or until a toothpick comes out clean. Remove the muffins from the oven and leave in the pan for an additional 5 minutes. Transfer the muffins onto a cool rake and leave to cool completely.
Notes
These delicious banana muffins will stay tasty at room temperature (and covered in a dry, clean cloth) for a few days and good in the fridge for a week. What’s great is that these muffins are also freezer safe! Simply put them into a freezer-proof container and pop them in the freezer. They will stay good for up to 3 months! Want a tasty treat in the morning? Dethaw them in the fridge overnight and heat them up in the morning, delicious!