Banana Bread Muffins Recipe With 2 Bananas
Banana Bread

Banana Bread Muffins Recipe With 2 Bananas

  • December 8, 2021

These tender, sweet muffins are perfect for breakfast, snacking or dessert.Banana muffins have been a favorite breakfast treat at my house for years.RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To.The banana recipe calls for ingredients most commonly found in our pantries.Mash one of the bananas with a fork on a small plate so it still has a bit of texture.Mix in the dry ingredients just until incorporated and fold in the mashed banana.Pour the batter into lightly greased or lined muffin tin.Bake for 20-25 minutes or until the tip of a sharp knife or a toothpick inserted in the center of a muffin comes out clean.Do not overmix the batter or your banana muffins will turn out dense and gummy.Cover the muffins well with plastic wrap or foil to prevent them from drying out.When properly stored, banana muffins should last 1 to 2 days at room temperature.For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.Banana Nut Muffins: Add ¼ cup chopped walnuts or pecans to the batter.Join us to share your favorite single serving recipes and find new ones too. .

Banana Muffin Recipe for 2 Bananas

Banana Muffin Recipe for 2 Bananas

Banana Muffin Recipe for 2 Bananas

Only one bowl required, no mixer needed and only 10 minutes prep!I’ve done it many (many, many, many) times and now I’m sharing this simple and easy recipe with you!These babies are made with oil and they are completely dairy-free (no butter and no milk).You can add more or omit it completely depending on your personal preference.I absolutely love cinnamon so it’s never an option for me to leave it out.In a large bowl combine bananas, sugar, cinnamon and salt.Beat in the oil, eggs, and vanilla extract.Add flour and baking soda, and gently mix until combined.These muffins are just awesome for when you want great, classic taste without having to do a lot of work to get it and also with the simplest ingredients.Rounded tops, thick crumbs, hearty and not overly sweet; just the way muffins should be.They’re slightly crisp on the outside, thanks to the granulated sugar, and they’re soft and fluffy on the inside.I buy so many bananas sometimes but surprisingly they never end up in the freezer or the garbage.Only one bowl required, no mixer needed and only 10 minutes prep!Print Recipe Pin Recipe Prep Time 10 mins Cook Time 18 mins Total Time 28 mins Course Breakfast, Snack Servings 12 Muffins Calories 215 kcal Ingredients 2 overripe bananas, mashed.In a large bowl combine bananas, sugar, cinnamon and salt.Add flour and baking soda, and gently mix until combined.Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited. .

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

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. .

Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins

I always looked forward to a piece of warm banana bread slathered in butter as an after school treat.Which is fine by me because it just means I can make these cinnamon banana bread muffins all the time.They either bake up perfectly with a nice rounded top, they sink horribly in the middle, or they don't cook all the way through no matter how long they've been in the oven.These cinnamon banana bread muffins were a nice surprise for me.The best part is at the end when you dip the warm muffins in melted butter and then into a cinnamon & sugar mixture.Like so ripe that people question your sanity by using such an ugly looking banana!You can also gently touch your finger to the top of the muffin and it should spring back. .

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.Wondering how to freeze, store and thaw your banana bread? .

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 33 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. .

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-Chocolate Chip Muffins Recipe

Banana-Chocolate Chip Muffins Recipe

Banana-Chocolate Chip Muffins Recipe

PREPARATION Preheat oven to 350°F.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips.Stir in chocolate chips. .

Healthy Banana Bread Recipe

Healthy Banana Bread Recipe

Healthy Banana Bread Recipe

What makes this banana bread healthy?This banana bread recipe is made with 100 percent whole wheat flour , unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.All-purpose flour.Whole wheat flour.Want to make your banana bread with almond flour?Here’s how to measure flour in cups using the “spoon and swoop” method:.Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own.Follow my recipe for healthy banana muffins.Watch How to Make Healthy Banana Bread. .

Banana Muffins II Recipe

Banana Muffins II Recipe

Banana Muffins II Recipe

Rating: 5 stars I used part brown sugar, and added a splash of vanilla and a pinch of cinnamon.Wouldn't beat them though, it makes them drier - the key is to barely moisten the mixture and then pop them in the tin.I did use less butter, and added about 1/4 cup applesauce to cut the fat.As per other suggestions, I added some vanilla, and cinnamon, and the result was a moist, spongy banana-y muffin.I wanted a banana nut recipe and thought this one looked very good with the real butter in the ingredients and by the pictures of it.I added walnuts and mixed it up night before and kept in refrigerator to bake fresh in morning.I have substituted one individual applesauce cup for the butter and they turn out just as good, but with less fat!!I always make the mini muffins and you MUST increase the time by several minutes (if you want them golden on top and not mushy).I replaced the butter with applesauce for a low fat muffin with wonderful results. .

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