SOFT BANANA MUFFINS without butter
If you have overripe bananas, seize the opportunity and make these soft, fragrant and irresistible little cakes.
BANANA MUFFINS are made with a few simple ingredients: flour, eggs, vegetable oil, sugar, baking powder, while the fresh fruit (banana) helps make them even softer and more delicious and naturally sweetens the batter.
They come together in a few minutes and the trick to keep them soft is always the same: mix the ingredients as little as possible, leaving a few lumps.
They make a tasty breakfast, perfect to bring to the office or to school for children, for a tea with friends, served with your favorite hot drink — everyone will love them, especially the little ones.
For a decadent variation of Banana Muffins try adding a handful of dark chocolate chips and coarsely chopped walnuts to the batter.
An excellent way to recycle overripe bananas: they stay moist thanks to the fruit. Take 2 ripe bananas and try them right away!
SOFT BANANA MUFFINS without butter
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Energy 161.06 (Kcal)
- Carbohydrates 26.78 (g) of which sugars 10.28 (g)
- Proteins 3.55 (g)
- Fat 5.22 (g) of which saturated 0.79 (g)of which unsaturated 4.07 (g)
- Fibers 0.79 (g)
- Sodium 13.03 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour (00)
- 1/2 cup granulated sugar (+ a little for decoration)
- 2/3 cup water
- 1/4 cup sunflower oil
- 2 eggs (whole, about 60 g (2.1 oz) each)
- 1 lemon zest
- 1 packet baking powder
- 2 bananas (total weight without peel approx 5.6 oz (160 g))
- to taste powdered sugar (for decoration)
Tools
- Bowl
- Whisk
- 12 Muffin liners
- Muffin pan
Preparation
Crack the eggs into a bowl, add the sugar and whisk lightly to combine. Add the sunflower oil, the water, one banana mashed with a fork and the lemon zest. Mix. At this point sift in the flour with the baking powder and stir until you get a homogeneous batter.
Spoon the batter into the liners using an ice cream scoop or a spoon. Fill them to a little more than 3/4 of their capacity. Slice the second banana into rounds and place them on the surface of each muffin with a little sugar. Bake in a preheated conventional oven at 356°F for about 20 minutes. Before removing the muffins from the oven, perform the skewer test. Remove from the oven and let cool before serving.
TIPS
BANANAS The weight of the bananas is intended for the peeled fruit; it is an indicative value — you can reduce the amount or, if you have slightly larger bananas, use them all.
LEMON ZEST To make your muffins even more aromatic and fragrant you can add the seeds of a vanilla pod to the batter together with or instead of the grated lemon zest.
SUNFLOWER OIL: You can replace the sunflower oil with the same amount of melted butter. For lactose intolerance use lactose-free butter.
VARIATIONS: For a chocolate lover’s version you can add about 1.8 oz (50 g) of chocolate chips to the batter.
LINERS: There are different sizes of liners. I used large liners and put about 3 oz (80 g) of batter in each. If your liners are smaller they may need a few minutes less in the oven. The oven temperature remains the same even if your liners are slightly smaller. The liner size does not matter, but keep in mind that you should usually fill them to just over 3/4 of their capacity to obtain a nice high, domed muffin.
BAKING: In the last 5 minutes of baking check the muffins and perform the skewer test. As soon as the skewer comes out completely dry or almost dry, remove the muffins from the oven. Do not bake the muffins longer than necessary or they will become dry.
VARIATIONS Use this base recipe to create muffins with fresh fruit, changing by season and substituting bananas with apples, or peaches, apricots, pears or berries.
STORAGE
Once ready, banana muffins can be kept for up to 2 days under a glass dome.
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What is the container used for muffins called?
The containers where muffins are usually baked are called liners. Muffin liners are mainly made of greaseproof paper or parchment paper, which not only makes them eco-friendly, but also easy to recycle.
Why is it called a muffin?
The term muffin originates in 1703 from the Old French “moufflet” which, referring to bread, meant “soft baked food.” Initially, the muffin batter, divided into many disks about 3 1/8 inches in diameter, was cooked on a griddle, folded in two and filled with butter.
What is muffin paper called?
Muffin paper is called a liner. Muffin liners were born like small ceramic dishes suitable for oven baking; over time paper liners became more practical. The use of simpler, easy-to-use materials like paper has made them accessible to everyone.
How should muffins be stored?
The best technique when you have many muffins to store is definitely to freeze them: once cooled to room temperature, place the muffins in a plastic bag and put them in the freezer.
How many kilocalories does a muffin have?
There are 345 calories in a Simple Muffin (1 serving).
What is the difference between a cupcake and a muffin?
There are several differences between muffins and cupcakes not only in appearance but also in composition. Muffins are characterized by a domed shape while cupcakes, besides being smaller, have a flat surface and are decoratively topped with frostings usually made from butter, cream or cheese.
Why don’t muffins rise?
There can be several reasons why muffins don’t rise during baking. You may have put the batter in the oven when it was too cold or you may have overfilled the liner. Another reason is overmixing: remember muffins are a quick batter — mix quickly and it’s okay if there are lumps. Also, the batter must go into the oven immediately and should not rest: letting it rest can inactivate the baking powder, which can cause the muffins to collapse.
How to prevent muffins from sticking to paper liners?
Use a silicone pan, not just paper liners.
What happens if I add too much baking powder to muffins?
If baking powder is in excess, it can cause a sort of crunchy crust to form on the surface of the finished product, which not only spoils the appearance but can also affect the soft texture and moist structure of the cake.
How much should liners be filled?
I recommend using an ice cream scoop to fill muffin liners. Liners should not be filled too little nor too much. The ideal is to stop about 1/16 inch from the top of the mold. Cupcakes are the ones that are filled 2/3 of the liner because they should not rise too much in the oven to leave room for the frosting.
