Hamdi Saidani This delicious and easy banana muffin recipe by Joanna Gaines is perfect for a quick breakfast or snack. With simple, everyday ingredients, these soft, fluffy muffins are naturally sweetened by ripe bananas. Whether you’re a beginner or an experienced baker, these muffins are a treat for all skill levels!
Recipe Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas, mashed
- ¾ cup white sugar
- 1 large egg
- ⅓ cup butter, melted
How To Make Banana Muffins Recipe?
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
- Sift the dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- Mix the wet ingredients: In a separate large bowl, mix the mashed bananas, sugar, egg, and melted butter until well combined.
- Combine the wet and dry ingredients: Gently fold the flour mixture into the banana mixture until smooth.
- Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake the muffins: Place the tin in the preheated oven and bake for 25-30 minutes, or until the tops spring back when lightly pressed.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips:
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas with brown spots are perfect for this recipe, as they mash easily and add natural sweetness.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, fold them gently until just combined. Overmixing can make the muffins dense and tough, so aim for a smooth batter with a few lumps.
- Measure Flour Properly: To avoid dense muffins, make sure to measure your flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Don’t scoop directly from the flour bag as it can pack the flour too tightly.
- Test with a Toothpick: To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they are ready. If not, bake for a few more minutes.
- Let the Muffins Cool in the Tin: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and reduces the chances of them breaking apart while moving.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover banana muffins cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 5 days.
- Freeze: Allow the muffins to cool completely before wrapping them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Place a muffin on a microwave-safe plate and heat for 20-30 seconds, or until warm.
Nutrition Facts
- Calories: 187
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 29mg
- Sodium: 275mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Total Sugars: 17g
- Protein: 3g
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Joanna Gaines Banana Muffins
Description
This delicious and easy banana muffin recipe by Joanna Gaines is perfect for a quick breakfast or snack. With simple, everyday ingredients, these soft, fluffy muffins are naturally sweetened by ripe bananas. Whether you’re a beginner or an experienced baker, these muffins are a treat for all skill levels!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
- Sift the dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- Mix the wet ingredients: In a separate large bowl, mix the mashed bananas, sugar, egg, and melted butter until well combined.
- Combine the wet and dry ingredients: Gently fold the flour mixture into the banana mixture until smooth.
- Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake the muffins: Place the tin in the preheated oven and bake for 25-30 minutes, or until the tops spring back when lightly pressed.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas with brown spots are perfect for this recipe, as they mash easily and add natural sweetness.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, fold them gently until just combined. Overmixing can make the muffins dense and tough, so aim for a smooth batter with a few lumps.
- Measure Flour Properly: To avoid dense muffins, make sure to measure your flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Don’t scoop directly from the flour bag as it can pack the flour too tightly.
- Test with a Toothpick: To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they are ready. If not, bake for a few more minutes.
- Let the Muffins Cool in the Tin: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and reduces the chances of them breaking apart while moving.
Joanna Gaines Banana Muffins
