Banana Bread Muffins Recipe Uk
Banana Bread

Banana Bread Muffins Recipe Uk

  • July 4, 2022

They’re wonderful plain, with chopped walnuts, or even chocolate chips.Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good.I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids.These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?This banana muffin recipe requires a handful of basics like flour, sugar, and milk.I love using melted butter in baked goods and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.Peel and break them into chunks, place in your mixer, and beat until mashed.And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. .

Banana bread muffins recipe

Banana bread muffins recipe

Banana bread muffins recipe

If you love banana bread (and as one of the most popular bakes here in the UK, who doesn’t?!).These muffins use our favourite, easy banana bread recipe and turns them into a delicious single portion treat.This banana muffin recipe is so easy, it’s great for kids who want to bake.And if you’ve got an ice-cream scoop your kids can even measure the batter out into the muffin cases without making too much mess!Simply wrap them individually in cling film then pop them in a freezer bag.If you want to do this, wrap the peeled banana in cling film and pop them in the freezer.When you want to use them take them out the freezer and let them defrost fully – they come out a bit soggy but are perfect for baking with.As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this.Preheat your oven to 190C / 170C Fan / 375F and line a muffin tin with cases.I find the butter easier to measure out, but you need to make sure it’s soft enough to mix.Either take it out the fridge half an hour or so before you start or pop it in the microwave for a few seconds.They should be able to peel, chop and mash the bananas before adding them to your mixing bowl.Once you’ve measured all that out, as well as the flour, sugar, baking powder, cinnamon and sultanas, give everything a good mix with the k paddle of your mixer, a hand held mixer or just some wooden spoons.If you’ve got one, the easiest way to get the banana muffin mixture into your cases is to use an ice-cream scoop.It measures out the perfect amount and makes a lot less mess than regular spoons which is great when you’re baking with kids!They’re ready when they’ve turned golden and a skewer or sharp knife put in the middle comes out clean.5 from 1 vote Print Recipe Pin Recipe Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Course Snack Cuisine American, British Servings 12 Calories 208 kcal Ingredients 100 g (½ cup) butter, softened.100 g (1 ½ cup) sultanas Instructions Preheat your oven to 190C / 170C Fan / 375F and line a muffin tin with cases.Mix all the banana bread muffin ingredients together Measure out all the ingredients into a small bowl before adding them to a large mixing bowl or freestanding mixer.It measures out the perfect amount and makes a lot less mess than regular spoons which is great when you're baking with kids!They're ready when they've turned golden and a skewer or sharp knife put in the middle comes out clean.

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Banana Bread Recipe (With Video)

Banana Bread Recipe (With Video)

Banana Bread Recipe (With Video)

You can mix everything in one bowl, you can vary the amount of sugar or bananas.The beauty of this banana bread recipe is you don't need a fancy mixer!You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. .

Healthy Banana Muffins Recipe

Healthy Banana Muffins Recipe

Healthy Banana Muffins Recipe

They’re fluffy, whole grain, naturally sweetened, totally delicious banana muffins.Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):.They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar.The maple syrup (or honey) offers a touch of extra flavor, which I love.Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.Maple-Sweetened Banana Muffins Print save Author: Cookie and Kate.Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts.maple syrup or honey 2 eggs, preferably at room temperature.old-fashioned oats (optional), plus more for sprinkling on top 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top Instructions Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).In a large bowl, beat the coconut oil and maple syrup together with a whisk.Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.Add the flour and oats to the bowl and mix with a large spoon, just until combined.If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).Notes Recipe adapted from my healthy pumpkin muffins.Olive oil might lend an herbal note to the muffins, if you’re into that (although, I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it).You could top your muffins with my maple glaze from my pumpkin scones recipe to make them more decadent.Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. .

Banana Muffins II Recipe

Banana Muffins II Recipe

Banana Muffins II Recipe

I have a banana everyday for breakfast and as they start to turn I put them in the freezer for bread.I definetly loved the mini muffins with the vanilla, pecans and chips so much more!!! .

Quick and Easy Vegan Banana Muffins Recipe

Quick and Easy Vegan Banana Muffins Recipe

Quick and Easy Vegan Banana Muffins Recipe

Easy to make, with simple ingredients, these moist vegan banana muffins are also a nice base for fruit, nuts, and even chocolate chips. .

Best Healthy Banana Muffins

Best Healthy Banana Muffins

Best Healthy Banana Muffins

These healthy banana muffins are so easy to make and so good… so much so that I’ve made a batch almost every week for the past two months.A few years ago, before I had kids who loved to snack, I would always have an abundance of over-ripe bananas on my counter.You’ll want to whisk those in really well, because you don’t want any clumps of baking soda left in the batter.You can serve the muffins warm from the oven, after they cool for about 5 minutes in the pan.After the muffins cool completely, I like to store them in a zip-top baggie in my freezer.Healthy Banana Muffins Print Pin 5 from 38 votes Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Servings 12 muffins Calories 144 kcal Cook Mode Prevent your screen from going dark It doesn’t get much better than these Healthy Banana Muffins!▢ 1 ½ cups white whole wheat flour Instructions Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl.Sprinkle the cinnamon, baking soda and salt over the wet ingredients.Add the flour to the bowl and stir with a large spoon or spatula until barely combined.Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean.Let muffins cool in the pan for 5 minutes and then remove to a wire rack.Thaw individual muffins at room temperature, overnight in the refrigerator, or in the microwave when ready to eat.If you make a purchase through these links, I may receive a small commission, at no extra cost to you.

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