These banana muffins are so good that they can serve you as a workday or holiday dessert, depending on the circumstances. Try to prepare tender banana muffins for Breakfast or afternoon tea with a сup of coffee or tea, and you will certainly not be able to resist their amazing taste and aroma! Banana muffins.
Very tasty muffins are obtained. They prepare quickly. Light, fluffy, with a delicate banana flavor.
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Flour 2,5 cups
Bananas 2.5 pieces
Sugar cane 2.5 tablespoons
Sugar white 7.0 oz
Butter 5,5 tablespoons
Eggs 3 pieces
Baking powder is 2.5 teaspoons
ENERGY VALUE PER PORTION
Calorie content 634 k cal
Protein 11.3 grams
Fat 17 grams
Carbohydrates 110.8 grams
Cooking time 40 minutes
Advice! To make the oil soften faster, cut it into small cubes and leave it at room temperature for 30 to 40 minutes. If there is no waiting time at all, it can be warmed up slightly in the microwave at low power for a few seconds.
Butter and sugar (cane and white) mix, add the eggs, flour and baking powder. Banana mash with a fork and add to the total dough. Should be rather gentle dough, if the dough is liquid, it is necessary to add more flour until you’re satisfied with the consistency. Pour the batter into the baking pan of cupcakes.
Peel the bananas, break them with your hands and put them in a separate bowl, then mash them with a fork into a non-uniform mush with small pieces embedded in it.
Advice! To prepare banana muffins, you need to use slightly overripe bananas, the skin of which is covered with numerous dark spots. The flesh of these bananas is perfectly baked and will not give the muffins an unpleasant astringent taste.
Spread the dough with a spoon into serving molds for cupcakes or muffins, inserting paper cuffs in them beforehand. The forms can and should be filled with dough to the top, since banana muffins do not rise very much in the oven.
Muffins bake in the oven at 356F for 40 minutes.
Important! Be sure to check the readiness of the muffins by piercing them with a wooden skewer in the highest place. Since the dough of banana baking normally turns out to be a little wet, the skewer from the finished muffin will also come out slightly wet, however, it should not pull out the pieces of dough.
After cooking, it is desirable to cool the muffins on the grill, so that excess moisture evaporates from them and the dough does not get wet. They are extremely delicious both warm and cold. Tender and very juicy banana muffins are ready for a Cup of tea or coffee!