Description
These Banana Bread Muffins deliver a sophisticated flavor profile featuring caramelized sugars and a delicate crumb that shatters slightly upon the first bite. Achieving a perfect 'high-dome' rise through strategic chemical leavening, these muffins maximize the natural fructose in over-ripe bananas for an intensely flavorful treat. Quick to prepare, they are nutrient-dense, utilizing potassium-rich fruit to keep you satiated.
Ingredients
3 Large Over-ripe Bananas
1.5 Cups All-Purpose Flour
1/2 Cup Granulated Sugar
1/4 Cup Brown Sugar
1/3 Cup Melted Unsalted Butter
1 Large Egg (room temperature)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease them
- Mash the peeled bananas in a large mixing bowl until mostly smooth
- Whisk in the melted butter, both sugars, beaten egg, and vanilla extract until cohesive
- Sift together the flour, baking soda, baking powder, and salt in a separate bowl
- Fold the dry ingredients into the wet banana mixture until just combined
- Divide the batter evenly among the muffin cups, filling them about three-quarters full
- Bake for 18 to 22 minutes or until a toothpick comes out clea
- Allow to cool in the tin for 5 minutes before transferring to a wire rack
Notes
Use over-ripe bananas with heavy brown speckling for optimal sweetness.
Avoid overmixing to prevent tough muffins.
Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg