Scroll to the bottom of the page for "PRINT RECIPE".

This Banana Muffins recipe that is adapted from Preppy Kitchen is a keeper. I only made slight modifications to the recipe. The texture is soft, light and fluffy. It is a really simple and easy recipe that does not require an electric mixture and it can be done in 30 minutes.

As advised by John Kanell of Preppy Kitchen, the secret to moist and fluffy muffins, is to not use an electric mixer as we would risk over-mixing the batter, resulting in dense muffins or large holes in the crumb. Use a spatula instead and mix until everything is just combined.

This is an awesome base recipe for Banana Muffins. You may add in chocolate chips or nuts as you like.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Banana Muffin

Yields: 10 muffins

INGREDIENTS:

180g all-purposed flour

2 tsp baking powder or double action baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon (optional)

75g fine brown sugar or caster sugar

180g overripe banana (about 3 big banana)

115g butter, melted

2 large eggs (about 108g without shell)

1 tsp vanilla extract or paste

10 walnuts, broken into pieces

Utensil:

Muffin or cupcake tray

10 cupcake paper case (Top Diameter: 7cm, Bottom Diameter: 4cm, Height: 3.5cm)

METHOD:

Preheat oven to 210C
Line the muffin pan with cupcake paper case
Sift flour, baking powder, baking soda together in a bowl. Stir in salt. Set aside.
Melt butter in microwave. Set aside to cool.
In a mixing bowl, mash the banana with folk or potato masher.
Add in sugar, melted butter, eggs and vanilla extract. Mix until incorporated.
Fold in flour mixture and mix until everything is just combined
Spoon the batter to muffin paper cups until full. Sprinkle with some walnuts on top.
Bake in a preheated oven for about 15 - 20 minutes until golden brown.
Remove from oven. Let the muffin cool in the pan until able to touch by hand. Remove them from the pan and cool on a wire rack or serve warm.