Best Banana Muffins
I love these! They freeze well and are satisfying and delicious! I make a batch and feed the kids and then stick another in their lunch boxes!
I love these! They freeze well and are satisfying and delicious! I make a batch and feed the kids and then stick another in their lunch boxes!
- Carbohydrate 15.621640555863 g
- Cholesterol 54.5000000167218 mg
- Fat 20.6152838952842 g
- Fiber 0.767736082977719 g
- Protein 0.764466944056892 g
- Saturated Fat 13.0265477818293 g
- Serving Size 1 1 Serving (79g)
- Sodium 3641.61523228009 mg
- Sugar 14.8539044728853 g
- Trans Fat 1.46864516711666 g
- Calories 244 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a mixing bowl stir together flour, baking powder, baking soda, salt and white sugar.
- Add mashed bananas, egg, and brown sugar butter mixture.
- Blend until smooth.
- Place heaping ice cream scooper of batter into muffin cup or greased muffin tin.
- Bake for 25-30 minutes or until muffins springs back.
Can an ordinary spring-loaded ice cream scoop replace a standard spoon for portioning thick batters evenly? Using a 2-inch standard ice cream scoop deposits exact portions into muffin tins instantly while preventing drips on the rim. Ripe bananas supply high natural sugar content, which reacts alongside baking soda to brown the crumb efficiently at 350 degrees.
Managing Dense Batters in Small Spaces
Standard electric mixers often overwork gluten-free or low-flour batters, yielding tough textures instead of tender domes. A heavy-gauge silicone spatula combined with a medium glass mixing bowl provides enough friction to incorporate melted butter without introducing excess air. Dissolving brown sugar directly into the warm fat ensures the granules disperse smoothly before meeting the dry ingredients. Baking requires 25 to 30 minutes in a conventional oven, monitored closely until the center springs back entirely under fingertip pressure.
- Ensure butter cools slightly after melting so it does not prematurely cook the egg upon contact.
- Test doneness by inserting a wooden toothpick into the deepest part of the center; it should emerge clean without wet batter clinging.
- Store baked goods in an airtight container lined with a paper towel to absorb excess surface moisture for up to three days.
