Soft banana muffins, fragrant, delicious, and easy to make in a recipe ideal for using ripe bananas.
Great for breakfast, perfect also for a snack, soft banana muffins keep for up to 4 days, sealed in bags or boxes suitable to contain them.
Muffins in general are very simple to make, and they are delightful bites that can be cooked in not too much time.
Below I leave you my collection of recipes with muffins as protagonists.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 bananas (ripe)
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 2/3 cup milk
- 2 eggs
- 1/4 cup butter
- 3/4 cup sugar
- 1 tsp lime (juiced, alternatively lemon works well too)
Tools
- 1 Bowl
- 1 Spatula
- 1 Muffin Pan
- 10 Cupcake Liners
- 1 Spoon
- 1 Teaspoon
Steps
To make the soft banana muffins, first mash two ripe bananas after peeling them, adding a teaspoon of lime or lemon juice.
Melt the butter in a double boiler or microwave and let it cool. In a bowl, combine the flour with the baking powder. Add the bananas and the cooled butter with the milk.
Add the sugar, eggs, and mix with a fork or spatula.
Once you achieve a smooth and homogeneous mixture, pour it into the cupcake liners, filling them two-thirds full.
Bake in a preheated fan-assisted oven at 350°F for 25-30 minutes.
Remove from the oven after doing the toothpick test.
If it comes out dry, the muffins are ready.
Let them cool slightly before enjoying.
FAQ (Questions and Answers)
Can I use an electric mixer to work the batter?
Certainly, work it in a sufficiently large bowl to avoid splashes.
