Banana Muffins

Banana muffins are sweets that can be eaten at any time of the day, and if you haven’t tried them yet, here is the recipe and some of its characteristics.

Banana recipes are very appetizing, because they offer an intense flavor and smell, being perfect for all ages, but above all, for the little ones.

Banana properties

The banana, unlike the banana because it is a fruit, despite its physical similarity, is much drier and has a more floury texture due to its composition of carbohydrates, soluble sugars and sucrose. Although they are fruits of the same family, they are distinguished both by their taste and their nutritional composition.

The banana is longer, straighter and heavier than the banana, as well as having a yellowish-white pulp. On the other hand, its aroma has a “green wood and smell of closed” according to a study by the University of Navarra commissioned by Asprocan

Regarding its composition, this fruit contains more starch and more calcium than the fruit with which we are comparing it. It is also rich in vitamins (A, B2, B6, C, and riboflavin). For 100 g of banana we will obtain, approximately, the following amounts of nutrients:

• 110 kcal.
• 1.2 g of protein.
• 26.2 g of carbohydrates.
• 2.3 g of fiber.
• 387.8 mg of potassium.
• 18.2 mg of calcium.

Ingredients for banana muffins

To cook and prepare the delicious banana muffins we will need the following ingredients:

• 100 g of flour.
• 1 tablespoon of baking powder.
• 100 g of ripe banana.
• 50 g of white sugar.
• 1 spoon of vanilla.
• 60 ml of milk.

Preparation

Before starting the preparation of the banana muffins, puree it and  add a few drops of lemon juice so that it does not oxidize. Then, prepare the molds with butter and flour and preheat the oven to 170ºC.

Next, add the sugar to the previously beaten eggs. Beat the mixture until the sugar has completely dissolved. When you have achieved it, add the milk, the vanilla essence and the banana puree that you have made previously. Stir until smooth.

On the other hand, sift the flour and baking powder and stir until both ingredients are well mixed. Then slowly add the egg and banana mixture you made to the bowl. Remember to beat while you are incorporating the mixture so that no lumps form.

Once you have all the mixture, stir until you get a smooth, uniform and consistent dough. Pour the mixture into the molds, but without filling them to the top, only half. Put the mold in the oven, and leave it for about 25 minutes.

Once they are ready, you can remove the banana muffins from the oven and leave them, at least 15 minutes, cooling in the mold. After that time, remove it from the mold and let it cool completely before serving.

You can serve it as a dessert or as a snack. If you wish, you can decorate them with some banana slices. Place them on the muffins and sprinkle a little cinnamon.

Other tips

• You can skip the use of vanilla essence, since it is only to smell the muffins.
• Replace the white flour with whole wheat flour and the sugar with another sweetener to make the recipe healthier.
• We recommend using a pinch of salt when you are stirring the flour with the yeast, as it will enhance the sweet taste of the dessert.

• You should not over-beat the mixture, as this will make the muffins hard.
• The knife test involves sticking the tip of a chopping knife into the banana muffins and knowing if they are well baked. When you remove it, if the tip comes out clean, your muffin is ready.