![]() It’s amazing how perky you feel when you’re working on the first recipe… and how distinctly not perky you feel eight hours later when you’re working through the third recipe for banana muffins in a day. That left me with two big bunches of overripe bananas – so like any overenthusiastic baker in self-isolation, I decided to make not one but three sets of banana muffins.įirst up were these fabulous banana crumb cake muffins, followed by a healthier version omitting the sugar and with extra grains and then some vegan muffins to round things off. Somehow those very same bananas managed to segue to overripe and inedible without going through the expected delicious and edible stage in between. This unnatural confinement we’re all experiencing at the moment has so many unexpected consequences.Ĭase in point? I accidentally ordered two bunches of bananas with my food delivery but, when they turned up, they were completely underripe and inedible. Well my friends, that’s exactly what you have here: a failsafe recipe for making amazing banana muffins that you can munch for breakfast, elevenses and pretty much every other moment of the day it takes your fancy. Here are my favorite muffin recipes loved by my family, friends and readers around the world.Banana muffin recipes are ten a penny – in a sea of recipes, it takes a real corker to stand out. If you love sweet breakfast, you've come to the right place. Reheat in the microwave for 15-20 seconds if desired. To thaw, unwrap, and let come to room temperature for 1-2 hours. Tightly wrap the cooled banana walnut muffins in plastic wrap and store them in freezer bags or containers for up to 2 months. These banana walnut muffins are also great with an oat crumble topping, a sprinkle of coarse sugar and chopped walnuts, or sliced banana on top. The buttery streusel topping is crunchy (because of added walnuts!) and tastes like cinnamon, but you can replace it with other toppings if you like. ![]() Be it a different type of nut, blueberries, chocolate chips, peanut butter chips, or a combination of these, I recommend adding a maximum of 1.5 cups total. I add 1 cup of walnuts to the muffins, but if you don't like walnuts or can't eat walnuts, you can add any other kind of mix-ins instead or leave them out. I fill mine almost full but not all the way. Also, don't overfill the muffin liners to avoid the batter spilling over the edges. This initial high heat makes for perfect muffin tops. Remove the muffins from the oven as soon as a toothpick comes out dry.īe sure to bake the muffins at 425☏ (218☌) for the first 5 minutes to kickstart the baking powder and get the muffins rising quickly from the start. Do the toothpick test to check doneness. ![]() To measure the flour properly, fluff it up with a fork, then spoon it into the measuring cup and level with the back of a knife.
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