Home Made Banana Muffins Recipe
Home Made Banana Muffins Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 20
- Calories: 208
- Fat: 20 g
- Carbohydrates: 10 g
- Sugar: 20 g
- Sodium: 20 mg
- Fiber: 10 g
- Protein: 2 g
- Cholesterol: 20 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Banana muffins are one the easiest desserts to bake. The banana in the recipe gives it a health benefit so that are a great snack to give to children in their lunch boxes. The muffins can be eaten hot or cool. They are good for breakfast with a glass of milk and great for the evening tea. They are light and fluffy and liked both by kids and adults.
Ingredients
- Butter (melted): 75 gram(s)
- Self-raising flour: 250 gram(s)
- Baking powder: 1 teaspoon(s)
- Bicarbonate of soda: ½ teaspoon(s)
- Pinch of salt: 1
- Ground cinnamon: ½ teaspoon(s)
- Ground nutmeg: ½ teaspoon(s)
- Caster sugar: 115 gram(s)
- Vanilla extract: 1 teaspoon(s)
- Honey: 1 teaspoon(s)
- Banana(s) (ripe): 2 large
- Egg(s): 2 medium
- Milk: 125 ml
Instructions
- Preheat your oven to 190 degrees. Put the melted butter aside so that it can cool. In a plate, mash the bananas with a fork and make sure not to leave any large chunks behind.
- Take a mixing bowl and add baking powder, sifted flour, salt, cinnamon, bicarbonate of soda and nutmeg. In another medium bowl, mix together vanilla, eggs, butter, milk and honey. Beat them well with a fork so that the ingredients are evenly incorporated.
- Add the mashed bananas to the egg mixture and stir them to combine. In the bowl with the dry ingredients, make a well. Add the banana and egg mixture into it and stir it a little with a fork. Do not stir too much as the mixture would get runny, it is supposed to be lumpy and thick.
- Prepare a muffin tin by greasing it with oil. Fill them with the batter; they should be ⅔ full as they will rise a little. Bake them in the preheated oven for 20 to 25 minutes. They will be a golden brown colour and firm to touch from the top. Remove them from the oven but let them stay in the tin for 5 minutes. Then take them out of the tin and put them on the wire rack for five minutes.
: 75 gram(s) Self-raising flour: 250 gram(s) Baking powder: 1 teaspoon(s) Bicarbonate of soda: ½ teaspoon(s) Pinch of salt: 1 Ground cinnamon: ½ teaspoon(s) Ground nutmeg: ½ teaspoon(s) Caster sugar: 115 gram(s) Vanilla extract: 1 teaspoon(s) Honey: 1 teaspoon(s) Banana(s) (ripe): 2 large Egg(s): 2 medium Milk: 125 ml Instructions Preheat your oven to 190 degrees. Put the melted butter aside so that it can cool. In a plate, mash the bananas with a fork and make sure not to leave any large chunks behind. Take a mixing bowl and add baking powder, sifted flour, salt, cinnamon, bicarbonate of soda and nutmeg. In another medium bowl, mix together vanilla, eggs, butter, milk and honey. Beat them well with a fork so that the ingredients are evenly incorporated. Add the mashed bananas to the egg mixture and stir them to combine. In the bowl with the dry ingredients, make a well. Add the banana and egg mixture into it and stir it a little with a fork. Do not stir too much as the mixture would get runny, it is supposed to be lumpy and thick. Prepare a muffin tin by greasing it with oil. Fill them with the batter; they should be ⅔ full as they will rise a little. Bake them in the preheated oven for 20 to 25 minutes. They will be a golden brown colour and firm to touch from the top. Remove them from the oven but let them stay in the tin for 5 minutes. Then take them out of the tin and put them on the wire rack for five minutes. 3.2.1284
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