The Ultimate Moist Banana Bread Muffins

The Ultimate Moist Banana Bread Muffins

If you're a fan of banana bread, you'll love these moist and delicious muffins. They're the perfect sweet treat for breakfast, a snack, or dessert. Plus, they're super easy to make and only require a few simple ingredients.

Bananas are a low-fat, low-sodium food, which can be beneficial for people who are trying to watch their intake of these nutrients.

Bananas are a natural sweetener, so muffins made with mashed bananas may have less added sugar compared to other types of muffins.

FAQs

Can I use overripe bananas for muffins?

Overripe bananas are actually ideal for muffins because they are sweeter and easier to mash. If you have overripe bananas that you don't think you'll be able to eat in time, you can peel and freeze them for later use in recipes like muffins.

Can I make muffins without eggs?

It is possible to make muffins without eggs, but they may not be as light and fluffy as muffins made with eggs. Some alternatives to eggs in muffins include using mashed bananas, applesauce, or a combination of baking powder and vinegar.

Can I freeze muffins?

Yes, muffins can be frozen for up to 3 months. To freeze muffins, let them cool completely, then place them in an airtight container or wrap them in aluminum foil or plastic wrap. To thaw, let the muffins sit at room temperature for a few hours or microwave them for 20-30 seconds.

Can I use a different type of flour in muffins?

You can use different types of flour in muffins, such as whole wheat flour, oat flour, or almond flour. Just keep in mind that using a different type of flour may affect the texture and taste of the muffins. It's also important to follow the specific recipe and use the correct amount of flour for the best results.

Make it

The Ultimate Moist Banana Bread Muffins

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

½ cup softened butter

3 ripe bananas, mashed

1/2 cup sour cream

1 cup white sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon milk

1/2 cup raisins

Directions:

Preheat the oven to 425° F. Line a 12-cup muffin tin with paper liners.

Whisk together flour, baking powder, baking soda, and salt, in a mixing bowl.

Mash the bananas.

In a large mixing bowl add 1 stick of room-temperature butter and sugar. Beat butter and sugar with an electric mixer until smooth.

Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extra, milk, and sour cream into the mixture. Mix with the electric mixer until well combined. At this stage, you may add the raisins.

Pour the flour mixture into the banana mixture and stir until just combined. Divide the batter among each paper liner.

Bake for 5 minutes then reduce the oven temperature to 350° F and continue baking for another 15 minutes or until the centers are springy to the touch and the tops are golden brown. Let the muffins cool in the pan for a few minutes. Serve warm or remove them from the pan and cool completely on a wire rack.

Enjoy, buen provecho!