Description
Joanna Gaines’ banana muffins blend Southern comfort with homemade charm, creating irresistible treats packed with ripe banana goodness. Moist crumb and subtle cinnamon notes promise a delightful breakfast or afternoon snack you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 large ripe bananas, mashed
- 1 large egg
- ⅓ cup (80 milliliters) butter, melted
- ¾ cup (150 grams) white sugar
Dry Ingredients:
- 1 ½ cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and preparing a 12-cup muffin tin with non-stick spray or paper liners.
- Create a dry ingredient blend by sifting flour, baking powder, baking soda, and salt into a medium-sized mixing bowl, ensuring a smooth, lump-free mixture.
- In a separate large bowl, transform ripe bananas into a creamy base by mashing them thoroughly, then incorporate granulated sugar, a beaten egg, and fully melted butter, stirring until the mixture achieves a uniform consistency.
- Gently merge the dry and wet ingredients, using a folding technique to prevent overmixing, which could result in dense muffins. Stir until the batter appears just combined with no visible flour streaks.
- Distribute the batter evenly among the muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, monitoring until the muffin tops turn golden brown and a toothpick inserted into the center emerges clean.
- Remove from the oven and allow the muffins to rest in the tin for 5 minutes, then carefully transfer to a wire cooling rack to stabilize and reach room temperature.
Notes
- Grab bananas that are super ripe and speckled brown, as they’ll mash smoothly and deliver intense natural sweetness to your muffins.
- Gently fold dry and wet ingredients together, avoiding aggressive mixing that could transform your delicate batter into a tough, dense nightmare.
- Sprinkle flour carefully into measuring cups, using a light touch and leveling with a knife to prevent accidentally compressing the flour and creating heavy muffins.
- Perform the toothpick test strategically, inserting it into the muffin’s center to confirm perfect baking – clean or with minimal crumbs means they’re ready to enjoy.
- Allow freshly baked muffins to rest in the tin for roughly five minutes, giving them time to stabilize and prevent potential crumbling when transferring to a cooling rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 187
- Sugar: 17g
- Sodium: 275mg
- Fat: 6g
- Saturated Fat: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 29mg