BEST Banana Muffins Recipe
The super moist and delicious aroma from the bananas makes these muffins absolutely amazing. This is an amazingly simple recipe and takes no time at all, hope y'all enjoy it.
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Serving size around 6 Muffins
Ingredients
Dry
-1 Cup /120G AP Flour
-3/4 Tsp Baking Powder
-1/4 Tsp Baking Soda
-1/4 Tsp Salt
Wet
-1-2 Ripe Bananas (100G-200G)
-2 Tbsp / 30mL Vegetable Oil
-2Tbsp / 30G Melted Unsalted Butter
-1/4 Cup / 50G Brown Sugar
-1/4 Cup / 50G Sugar
-2 Tbsp / 30mL Buttermilk (Room Temperature)
-1/2 Tbsp Vanilla Extract
-1 Large Egg
Topping
-2 Tbsp / 25G Sugar
Bake 425F / 218C for 8 mins then reduce heat to 350F / 175C for 6-8 Mins or golden brown.
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Banana Muffins Recipe || Banana muffins by Twins
Hi everyone welcome back to my channel
today we want share with you I make banana muffins
this recipe so simple
2 banana
2 cup flour
1 cup sugar
1 cup chocolate chip
12 tbs baking powder
12 tbs vanila
12 cup vegtables oil
watching all video how to make Banana chocolate chips
#shorts #shorts #fun #food #baking #bake #shortvideo #cooking
Use Up Old Bananas to Make Moist Chocolate Chip Banana Muffins
These chocolate chip banana muffins are based off my well-loved classic banana muffins. They are packed full of chocolate chips and can be made in minutes WITHOUT a mixer!
Recipe:
Ingredients
1 cup mashed, overripe bananas (typically 2 large bananas for me) (250g)
⅓ cup unsalted butter, melted and cooled until not warm to the touch (75g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
3 Tablespoons buttermilk
1 large egg, lightly beaten room temperature preferred
2 teaspoons vanilla extract
1 ⅓ cups all-purpose flour (167g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup chocolate chips (plus additional for topping, if desired) (170g)
Granulated sugar for topping, optional
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Instructions
00:00 Introduction
Preheat your oven to 425F (220C) and line a 12-count muffin tin with liners. Set aside.
00:26 In a large mixing bowl, combine mashed bananas, melted butter, and sugars and stir well.
02:20 Add buttermilk, egg, and vanilla extract and stir until well incorporated.
03:09 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03:34 Add the dry mixture to the wet and use a spatula to gently fold ingredients together until about 50% combined.
04:08 Add chocolate chips and fold into the batter until batter is just combined and chips are well distributed.
04:44 Evenly divide batter into prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
05:49 Place in center rack of 425F (220C) preheated oven. Bake for 8 minutes then, without opening oven door, reduce oven temperature to 350F (175C) and continue to bake another 7-8 minutes, until baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:19 Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).
Notes
Chocolate chips
Milk chocolate or semisweet chocolate chips will work equally well here, use your favorite kind.
Storing/Freezing
Store in an airtight container at room temperature for up to 4 days. Muffins may also be individually wrapped and frozen for up to 3 months.
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AMAZING Banana Muffin Recipe
You’ll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor! I love them plain but they’re AMAZING with some toasted chopped nuts and chocolate chips too.
Recipe:
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Easy Banana Muffins Recipe | So Delicious and Quick!
Pillowy soft, airy, and lightly spiced with cinnamon, these easy Banana Muffins come together quickly without any special equipment. Moist and flavorful, these muffins make for the perfect breakfast or snack. These muffins are made in minutes and are a great way to use up overripe bananas. You’ll love these fluffy muffins so much that you’ll have the recipe on repeat.
RECIPE:
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Anna Makes The Best Banana Muffins! | ANNA'S OCCASIONS
Anna Olson makes the best Banana Muffins!
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Recipe
Makes 12 jumbo or 18 regular muffins
Prep Time: 15 minutes
Cook Time: 30 minutes for jumbo, 20 minutes for regular muffins
Ingredients
Crunchy Streusel
½ cup (75 g) all-purpose flour
1/3 cup (70 g) granulated sugar
½ tsp ground cinnamon
¼ cup (60 g) unsalted butter, melted
Muffins
2 large, very ripe bananas
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (125 mL) buttermilk
1 2/3 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
1. Preheat the oven to 375°F (190°C). Line one 12-cup muffin tin with XL tulip paper liners or 2 pans with 18 regular liners.
2. For the crunchy streusel, stir the flour, sugar and cinnamon together in a small dish. Stir in the melted butter – the mixture may seem paste-like at first, but as it sits it will become crumbly.
3. Mash the bananas well in a large mixing bowl. Whisk in the melted butter, granulated sugar and brown sugar. Whisk in the eggs and the vanilla, followed by the buttermilk. Sift in the flour, baking powder, baking soda and salt and whisk just until smooth.
4. Scoop the batter into the muffin tins and crumble the streusel on top of each muffin. Bake for about 20 minutes for regular muffins and 30 minutes for the XL muffins. Cool the muffins for 10 minutes in the tin before removing to a rack to cool completely.
The muffins will keep for up to 3 days in an airtight container.
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