Try this Banana Muffins recipe, or contribute your own.
- Carbohydrate 0.254407406966491 g
- Cholesterol 27.2953703700022 mg
- Fat 10.2689381480671 g
- Fiber 0 g
- Protein 0.257510370065687 g
- Saturated Fat 6.50296185180141 g
- Serving Size 1 1 muffin (17g)
- Sodium 111.01515554589 mg
- Sugar 0.254407406966491 g
- Trans Fat 0.718184555551415 g
- Calories 93 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Melt butter and set aside to slightly cool.
- In a large bowl, mash banana's with a fork. (You can use up the 5 regular size banana's or 6 small banana's in this recipe.)
- Add butter, sugar, egg, and vanilla and mix well.
- Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
- Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about 2/3 full)
- Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long - you do not want burnt edges.
- Remove muffins from oven and let sit for a few minutes before serving.
Unlike standard bread loaves that benefit from a sturdy, chewy crumb, successful muffins require a tender internal structure that dissolves easily on the palate. Achieving this delicate texture depends entirely on managing gluten development during the incorporation phase. When all-purpose flour contacts wet ingredients, proteins begin forming elastic gluten strands. Overworking the batter forces these strands to multiply rapidly, transforming a light muffin into a dense, rubbery cake.
To prevent toughness, fold the dry components into the mashed banana and melted butter mixture using a spatula until just combined. Streaks of dry flour should disappear, but lumps must remain visible in the bowl. This restrained mixing style traps carbon dioxide released by the baking soda and baking powder, generating the characteristic domed tops during the 14 to 16 minutes spent in a 350 degrees F oven. Pull the pan immediately when the center springs back under light fingertip pressure and appears entirely matte rather than wet.
Substitutions alter moisture levels significantly. Replacing the granulated sugar with dark brown sugar introduces extra acidity and moisture, which requires pairing with an additional pinch of baking powder to maintain adequate lift.
