Banana Bread Muffins Recipe Without Baking Soda
Soft and tender banana muffins with delicate moist crumbs and full of banana flavor! Simple one-bowl muffins in less than 30 minutes!
When you have ripe bananas that are starting to turn soft, put them in the freezer. This way, you can make delicious banana bread or muffins later.
Since this is a low fat muffins, they tend to stick to the paper liners. That’s why I like to spray with a cooking spray. It’s totally optional though.
Banana Bread Muffins
Preheat oven to 375°F. Fill 16 muffin cups 2/3 full with batter. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
It’s important to mash the bananas well before making the batter. You can use a fork or a wooden spoon to mash the bananas. If the bananas are thawed, they should be soft enough to mash with a wooden spoon.
Bananas don’t have to be completely smooth, small chunks are ok. Just avoid leaving big chunks, or you’ll end up with wet spots in your muffins.
Banana Bread Muffins {one Bowl Recipe!}
You would want frozen overripe bananas for the best result. Simply freeze the bananas when they turn soft and with lots of black spots.
Note 1: 4 medium bananas equal to 2 cups of mashed bananas. Do NOT discard the juices from thawed bananas, use everything for making the batter.
Note 2: Since this banana muffin recipe has lower fat content, I prefer to spray the paper liners with cooking spray. That way, muffins don’t stick to the paper.
Ingredient Banana Bread Muffins
Storing Directions: – Store muffins, covered, on the counter for up to 3 days. – Or refrigerate for up to a week. – These muffins also freeze well. Place the muffins in airtight container and freeze for up to 3 months.
Serving: 1 muffin Calories: 213 kcal (11%) Carbohydrates: 29 g (10%) Protein: 3 g (6%) Fat: 10 g (15%) Saturated Fat: 4 g (25%) Polyunsaturated Fat: 4 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 18 mg (6%) Sodium: 179 mg (8%) Potassium: 191 mg (5%) Fiber: 2 g (8%) Sugar: 15 g (17%) Vitamin A: 124 IU (2%) Vitamin C: 3 mg (4%) Calcium: 45 mg (5%) Iron: 1 mg (6%)This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever!
These are not your average banana muffins. They are the best, bakery-style, soft and fluffy banana muffins you’ll ever make or eat!
Healthy Moist Banana Muffins
This recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor. They are homemade from scratch which means you can ditch the store-bought muffin mixes full of processed ingredients!
You can add a streusel topping, chocolate chips, walnuts, etc. to make them your own. Plus they are freezer-friendly which means you can bake them once and have breakfast all week long!
A lot of people wonder, “How do you make banana muffins from scratch?” I’m here to show you just how easy it is, so you can ditch the boxed muffin mixes for good!
Moist Banana Bread Without Baking Soda
Combine brown sugar and granulated sugar with the wet mixture and stir to combine. It’s important to make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients.
Lightly grease a standard 12-cup muffin pan, or line the pan with cupcake liners and then grease.Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.
If you would like to add a crumb topping to these banana muffins, do so after you fill the muffin cups with batter.
Ingredient Banana Muffins (no Butter, Oil, Or Eggs)
Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These easy banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot. The reason for the higher baking temperature is to achieve those nice rounded muffin tops!
Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.
These banana muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.
Cinnamon Banana Bread Muffins
To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months.
Warm the muffins in the microwave for 30-60 seconds (depending on the number of muffins being reheated). You can also reheat them in the oven. To do so, place them in a small baking dish or loaf pan and cover with aluminum foil. Warm at 350 degrees F for 10-15 minutes or until warmed through.
Yes, thaw them in a bowl until they reach room temperature. Stir to re-incorporate any liquid that may have been released during thawing and then use them in this banana muffins recipe.
Banana Nut Muffins Recipe
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This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever!
Combine ingredients with a fork or pastry cutter. After filling each muffin cup with batter, place 1 1/2 TBS crumb topping on each muffin and gently press so it sticks. Bake according to recipe instructions.
Banana Nut Muffins Recipe {video}
To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months.
Serving: 1 Muffin | Calories: 214 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 48 mg | Sodium: 231 mg | Potassium: 195 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 295 IU | Vitamin C: 3 mg | Calcium: 39 mg | Iron: 1 mgIt doesn’t get much better than these Healthy Banana Muffins! They’re light, fluffy and naturally sweetened. They take just minutes to make and are perfect for quick breakfasts and snacks.
Meet my favorite banana muffin! These healthy banana muffins are so easy to make and so good… so much so that I’ve made a batch almost every week for the past two months. If you love banana muffins, then you have to give these a try!
Bakery Style Banana Nut Muffins
A few years ago, before I had kids who loved to snack, I would always have an abundance of over-ripe bananas on my counter. I could never quite keep up with those bananas, and too often some of them would go to waste. Now I have the opposite problem: the bananas can’t keep up with how often I want to make banana muffins, healthy banana bread and my favorite strawberry banana smoothie!
Most weeks, I buy at least two bunches of bananas. And we never have trouble using them up. We eat them plain for breakfasts and snacks. We add them to smoothies. And practically every week I use a few bananas to make a batch of banana muffins. Most often I make these banana cinnamon muffins or my other favorite, apple banana muffins. Try all my muffin recipes.
You won’t believe how simple these muffins are to mix up in one bowl. The first step is to whisk together the wet ingredients. Then you sprinkle on some cinnamon, baking soda and salt. You’ll want to whisk those in really well, because you don’t want any clumps of baking soda left in the batter.
Our Favorite Banana Bread
Next, you gently stir in white whole wheat flour, until it is just combined. Try not to over-mix in the flour or your muffins could end up tough or dense.
Spoon the batter into your muffin tin. I like to use my large scoop to make the job quick and easy. You can also make mini muffins in a mini muffin pan. I’ve included the baking time for both regular size muffins and mini muffins in the recipe card below.
You can serve the muffins warm from the oven, after they cool for about 5 minutes in the pan. After the muffins cool completely, I like to store them in a zip-top baggie in my freezer. That way, they’re always ready when we need a quick breakfast or snack.
Moist Banana Chocolate Chip Muffins
Serving: 1 muffin , Calories: 144 kcal , Carbohydrates: 23 g , Protein: 3 g , Fat: 4 g , Saturated Fat: 2 g , Cholesterol: 37 mg , Sodium: 201 mg , Potassium: 108 mg , Fiber: 2 g , Sugar: 10 g , Vitamin A: 175 IU , Vitamin C: 1.7 mg , Calcium: 24 mg , Iron: 0.6 mg
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