Little Foodies: Banana Muffins

The Foodies' KitchenJanuary 30, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

During school days, there are times when we run out of ideas and we do not know what to send in the lunchbox for the little ones, or we want a different snack to offer them in the afternoon when doing homework. Banana Muffins are a great option, because not only are they easy to prepare, but we can take advantage of the ripe bananas that many of leave over the counter in our kitchens, right?

We all have preferences, and in my house, we prefer to eat bananas without black spots. But when it comes to using them for baking, the riper, the better! The flavor they provide is sweeter. So next time you have some over ripe bananas in your kitchen, don’t throw them out! Use them to make this recipe, or peel and freeze them for when you are ready to bake.

As we mentioned, this recipe is easy to prepare. The only observation is to be careful when mixing the dry ingredients with the wet ones. In the steps of the recipe we describe the folding motion that should be used, rather than a circular mixing motion. This could lead to over mixing which could affect the texture and result in dense muffins.

At Almacenes Siman we found these muffins tins, which are the ideal size for a snack. You can find them in the Kitchen & Home area, where you will also find a collection of towels for the kitchen, and beautiful bases to showcase your desserts.

Kitty & Helga

Banana Muffins

Recipe from The Busy Baker
Yields 12 cupcakes

Ingredientes:
3 ripe bananas
3/4 cup brown sugar
1 egg
1/3 cup vegetable oil
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Procedure:

Preheat the oven to 350F and line 2 muffin tins with paper muffin cups, for a total of 12.
In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
Add the sugar, egg and oil and mix with a wooden spoon until everything is well incorporated.
Add the flour, baking powder, baking soda and salt into a separate mixing bowl and mix until well incorporated. Once they’re mixed together, dump the dry ingredients into the wet ingredients all at once.
Using a wooden spoon, carefully mix the wet and the dry ingredients together. To ensure moist and fluffy muffins, the best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle. Sort of in a folding motion. Continue mixing this way just until the dry ingredients have been incorporated. Make sure there are no large pockets of flour left.
Spoon the batter evenly into 12 lined muffin cups.
Bake the muffins in the oven for about 22-25 minutes or until they are golden brown.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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