Description
These Healthy Banana Muffins are a delicious and wholesome treat, made with ripe bananas, natural sweeteners, and a touch of cinnamon. They are quick to prepare and baked to perfection, yielding moist and flavorful muffins perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 4 bananas (about 1 1/3 cups, mashed, 320 g)
- 1 large egg
- 1 Tablespoon vanilla extract (15 ml)
- 2 Tablespoons unsalted butter, melted (28 g)
Dry Ingredients
- 3 Tablespoons light brown sugar (40 g)
- 2 Tablespoons granulated sugar (25 g)
- 1 teaspoon ground cinnamon (2.5 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1 1/2 cups all-purpose flour (white or whole wheat, 180 g)
Instructions
- Prepare the Muffin Pan: Grease a standard muffin pan or line it with paper muffin liners. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure even baking.
- Mash Bananas and Mix Wet Ingredients: In a mixing bowl, mash the bananas thoroughly. Add the egg, vanilla extract, light brown sugar, granulated sugar, and ground cinnamon. Stir well until the mixture is fully combined, creating a fragrant and smooth banana base.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the banana mixture. Stir gently just until combined; avoid over-mixing to keep the muffins tender and light.
- Add Melted Butter: Gently fold in the melted unsalted butter into the batter, being careful not to overwork the mixture. The butter adds moisture and richness.
- Bake the Muffins: Spoon the batter evenly into the prepared muffin pan. Bake in the preheated oven for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool before serving.
Notes
- Using ripe bananas with brown spots enhances the natural sweetness and flavor of the muffins.
- Do not over-mix the batter; overworking can lead to dense muffins.
- You can substitute the all-purpose flour with whole wheat flour for added fiber.
- For a dairy-free version, substitute unsalted butter with coconut oil or a plant-based margarine.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
