![]() Light brown sugar brings a lovely light caramel and flavor to these banana muffins.Ĭoconut Oil. Sound delicious? Great! So, Let's Bake! Ingredients Essentially, all I have done is add mashed bananas, reduced the volume of milk, and used coconut oil. This recipe is very similar to the basic muffin ingredients on my Quick Bread Recipes Chart. A sugary sweet crunch on a soft delicious muffin elevates any ordinary muffin to dizzying heights. So, the only other thing this flavor profile needs is a nice crunch, so a coconut streusel or crumb topping has got to be on this muffin. What could be better than banana muffins chock full of bananas and mini-chocolate chips? Coconut! Just like banana and chocolate, banana and coconut go together very, very well and I decided to double down on the coconut and use coconut oil as the fat in both the muffin and the topping. Hmmmm… hummingbird is delicious, but way too many ingredients. Then, I thought, how about banana chocolate chip? After that, I thought about hummingbird cake. Immediately, I thought of banana muffins. Since I’ve already shared a recipe for blueberry muffins, I wanted to do something very different and very special. Whichever you choose, they are super moist and delicious for breakfast, brunches, or as an anytime treat. You can choose whether to make them bakery style in parchment paper liners or homestyle with simple paper or aluminum liners. It only takes 10 minutes to mix the batter and 25 minutes to bake the muffins. Plus, it has coconut oil for an extra punch of flavor in the muffin and in the special coconut crumb topping for the muffin. Simply pop them in the freezer and then leave them to defrost slowly overnight… or pop them in the oven from frozen if you’re feeling impatient (who isn’t).This is a super simple, one bowl recipe for banana chocolate chip muffins, which contains just the right amount of banana and chocolate. You can freeze these banana muffins without a problem. That surprise crunch and little burst of sweetness before you plunge into the plump muffin is everything. These muffins are really good without the streusel crumb topping, but it is the crumb topping that will capture your heart. What’s more, mixing too much can cause the air introduced by the bicarb and baking soda to be squeezed out, so you end up with flat and dry muffins – yuck. Overmixing stretches out the gluten in the flour and results in dry muffins – ain’t nobody want a dry muffin. Don’t Overmix the Dry and Liquid IngredientsĪs with most muffin recipes, you prepare the dry and liquid ingredients separately before mixing them together and baking.ĭon’t overmix the dry and liquid ingredients – you want them to be just combined, so use a spatula in a figure of eight in the bowl until they’re combined. This is probably a good time to say that you should mash the bananas well before you mix with the other liquid ingredients. Also, that chalky weird taste from unripe bananas finds itself into the final muffins and that’s not what you want at all. You need them to transform into a thick, gooey liquid with small solid lumps when you mash them and that just won’t happen with unripe bananas. ![]() It’s absolutely crucial that you use ripe (or overripe) bananas for your banana bread muffins. Practical Tips for Making the Best Banana Muffins Use Ripe Bananas Turns out that when you take a plump and moist muffin and sprinkle a crunchy crumb mixture atop before baking, the end result is nothing short of heaven. Take my advice and just stick to one set of muffins at a time.Īnyway, these muffins were the undisputed king of the three. It’s amazing how perky you feel when you’re working on the first recipe… and how distinctly not perky you feel eight hours later when you’re working through the third recipe for banana muffins in a day. That left me with two big bunches of overripe bananas – so like any overenthusiastic baker in self-isolation, I decided to make not one but three sets of banana muffins.įirst up were these fabulous banana crumb cake muffins, followed by a healthier version omitting the sugar and with extra grains and then some vegan muffins to round things off. Somehow those very same bananas managed to segue to overripe and inedible without going through the expected delicious and edible stage in between. This unnatural confinement we’re all experiencing at the moment has so many unexpected consequences.Ĭase in point? I accidentally ordered two bunches of bananas with my food delivery but, when they turned up, they were completely underripe and inedible. Well my friends, that’s exactly what you have here: a failsafe recipe for making amazing banana muffins that you can munch for breakfast, elevenses and pretty much every other moment of the day it takes your fancy. Banana muffin recipes are ten a penny – in a sea of recipes, it takes a real corker to stand out.
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