Description
These Healthy Banana Muffins are a delicious and wholesome treat, perfect for breakfast or a snack. Made with ripe bananas, light sugars, and a hint of cinnamon, these muffins offer a balanced sweetness with a moist, tender crumb. Using both baking powder and baking soda ensures a light texture, while melted butter adds richness without overwhelming the natural banana flavor.
Ingredients
Wet Ingredients
- 4 bananas (about 1 1/3 cups mashed, 320 g)
- 1 large egg
- 1 tablespoon vanilla bean paste (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 Pan and Preheat Oven: Grease a standard muffin pan or line it with paper muffin liners to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Mash Bananas and Mix Wet Ingredients: In a mixing bowl, mash the ripe bananas until smooth. Add the egg, vanilla bean paste, light brown sugar, granulated sugar, and ground cinnamon. Stir these ingredients well to combine thoroughly, creating a flavorful 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.
- Mix Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the banana mixture, stirring just until combined. Avoid over-mixing to keep the muffins tender and light.
- Incorporate Melted Butter: Gently fold in the melted unsalted butter. This adds richness to the muffins without making the batter heavy.
- Fill Muffin Pan and Bake: Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake in the preheated oven for 18 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- For best results, use very ripe bananas with brown spots for enhanced sweetness and moisture.
- Do not over-mix the batter to avoid dense muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- You can substitute whole wheat flour for all-purpose flour for a nuttier flavor and added fiber.
