Pinterest recipe tested: Banana muffins

by - March 26, 2018

Baby peanut loves to bake and I love Pinterest so we're in the kitchen stirring, whipping and testing out a new Pinterest recipe this week.  It's become our little obsession which, is not really helping me with my waistline situation.  This week we are whipping up a batch of the busy baker's best ever banana muffins.



The recipe is very simple and we were able to whip it up in no time. We mixed the dry ingredients together.


Then added the wet ingredients to the bowl


Scooped them into muffin tins


Put them in the oven and for 20 mins and then volia!



Yum!  These muffins were moist, flavorful with just the right amount of sweetness and didn't fall apart when dunked in milk (which is very important as Baby Peanut loves to dunk!). This recipe is definitely a keeper.  Try it for yourself and let me know how it goes.  Until next time

xoxo



Best Ever Banana Muffins

These Best Ever Banana Muffins are the best banana muffins you'll ever try! And so easy to make in just one bowl!
 Course Snack
 Cuisine Baking
 Prep Time 10 minutes
 Cook Time 23 minutes
 Total Time 33 minutes
 Servings 12 Muffins
 Author Chrissie Baker (The Busy Baker)

Ingredients

  • 3 large ripe bananas
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup oil vegetable oil is best
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.
  2. In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
  3. Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
  4. Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
  5. Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
  6. Spoon the batter into 12 lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time (you don’t want some over-baked and some raw in the middle!)
  7. Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
  8. Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack. Or, enjoy one warm from the oven slathered in butter.

You May Also Like

0 comments