Muffins are the perfect snack for breakfast or a great way to use up some overripe bananas. These moist banana muffins are easy to make and delicious.
Wash and peel the bananas.
- Wash and peel the bananas.
- Use a damp cloth to wipe off any dirt or residue from the bananas, then cut them in half lengthwise with a sharp knife.
- Peel one piece at a time by inserting the tip of your blade into one end of each banana and using it to remove any brown spots on the skin before cutting off that portion with your other hand (you can also use a potato peeler).
Mash the bananas with a fork in a bowl until they are smooth.
To make the batter, mash the bananas with a fork in a bowl until they are smooth. You can also use a spoon, but I find that it takes more effort to get the job done. If you want to add some extra fun to your baking experience, try using all three at once!
Add eggs, oil and buttermilk to the mashed bananas. Mix well.
Add eggs, oil and buttermilk to the mashed bananas. Mix well.
Do not overmix! If you have a hand mixer, use it with a low speed setting to avoid incorporating too much air into your batter–this will result in flat muffins that rise unevenly.
Also keep in mind that you shouldn’t add more than 4 eggs or 1/4 cup of oil when making these muffins from scratch; otherwise they’ll be too dense and heavy for their own good.
Sift flour, baking powder and salt together in another bowl.
- Sift the flour, baking powder and salt into one bowl.
- Mix them together with a whisk or spoon.
Add flour mixture to wet ingredients along with cinnamon and sugar. Mix until just combined.
In a large mixing bowl, combine flour, baking powder, salt and cinnamon. Add sugar and mix until just combined. Don’t overmix!
Scoop batter into greased muffin tins and bake at 350 degrees for 20 minutes or until the top is golden brown.(Or until a toothpick inserted in center comes out clean.)
- Measure flour and baking powder.
- In a large bowl, whisk together the flour, sugar, and baking powder until combined.
- Add buttermilk and eggs to dry ingredients. Whisk until just combined (don’t over mix!).
- Fold in oil with spatula until well incorporated into batter; don’t over mix!
These banana muffins are delicious!
These banana muffins are delicious! You can make them with or without walnuts, but either way they’ll be moist and full of flavor. The recipe makes 12 normal-sized muffins or 18 mini-muffins, so it’s perfect for sharing with friends and family.
You might be wondering why I’m starting off this recipe by telling you how great it is when there’s plenty more where that came from? Well, it’s important that readers feel confident in their ability to make something before they even start cooking! If they don’t believe in themselves or their ability to follow directions, then chances are good that they won’t try at all–and why would anyone want that?
Conclusion
You can enjoy these banana muffins with a cup of coffee in the morning or as an afternoon snack. They are also great for breakfast on the go!
