Banana Muffins
Course:
Breakfast
Ingredients
- 188 grams Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 1 teaspoon Cinnamon
- 1⁄4 teaspoons Nutmeg
- 345 grams Bananas (mashed; about 4 bananas)
- 85 grams Butter (melted)
- 135 grams Brown Sugar
- 1 Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 30 millilitres Milk
- 90 grams Walnuts (optional)
Steps
- Preheat an oven to 220°C conventional. Line a 12-count muffin pan with liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- In a large bowl mash the bananas.
- Into the banana bowl, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
- Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
- If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 220°C.
- Then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Source: https://sallysbakingaddiction.com/banana-muffins/#tasty-recipes-66532