Our ultra soft and flavourful banana muffins are a classic and easy recipe to make. This is the traditional version made with only the basic ingredients.
All the ingredients are available in grocery stores and the recipe can be made in a short amount of time.
Plus, banana muffins are an excellent way to use those overripe bananas instead of throwing them away in the garbage. These healthy muffins can be kept in a sealed container for many days or frozen for future use.
Get your muffin molds, preheat your oven, and get ready to enjoy these delicious homemade banana muffins! This might be the perfect basic recipe you were looking for all these years.
Of course, all bananas are not the same size. That is why many cookbooks list banana puree in their ingredients instead of a certain number of bananas. This way the result is constant, especially when it comes to taste and texture. Banana puree can be kept in the freezer up to 8 months, just like purees for babies.
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Grenoble walnuts, chopped
Milk chocolate chips (or dark chocolate chips)
Preheat the oven to 180 °C (350 °F). Line a muffin mold with 12 silicone or paper cups.
In a bowl, sieve and mix the dry ingredients.
In a second bowl, mix all the wet ingredients using a wooden spoon.
Incorporate the dry ingredients to the wet ingredients at once using a wooden spoon. Do not mix too much. Add the chocolate chips (or any other fillings such as raisins, frozen cranberries, etc.) at this step.
Pour the preparation into the muffin mold.
Cook in the oven for 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Ripe bananas provide a maximum of flavour. In fact, bananas with brown spots are much sweeter than green ones. Your overripe bananas are therefore ideal to make a puree, while it would be difficult to get an homogeneous result with green bananas.
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