Making your very own banana bread muffins is a more healthy opportunity to the use of field mixes, and besides, they flavor better and you can preserve them frozen for quick access later on. These moist banana desserts are easy to make and will let you have a short breakfast choice for everyone in the family.
I in my view love preserving those in the freezer as they’re a part of my breakfast each day with a protein shake. Banana desserts let you indulge in the scrumptious taste of banana bread while not having to shop a big loaf or go through the bread quickly. Muffins can help you get the ideal part of banana bread with every bite.
Calories: 2784kcal | Carbohydrates: 458g | Protein: 32g | Fat: 99g | Saturated Fat: 49g | Cholesterol: 356mg | Sodium: 2993mg | Potassium: 2141mg | Fiber: 17g | Sugar: 265g | Vitamin A: 2705IU | Vitamin C: 30.8mg | Calcium: 342mg | Iron: 12.3mg
I in my view love preserving those in the freezer as they’re a part of my breakfast each day with a protein shake. Banana desserts let you indulge in the scrumptious taste of banana bread while not having to shop a big loaf or go through the bread quickly. Muffins can help you get the ideal part of banana bread with every bite.
Does banana bread go bad?
Yes, banana bread can pass bad. If saved nicely in a sealed plastic bag banana bread truffles can last as long as three days at room temperature, 1 week within the fridge and up to three months within the freezer.Should you keep banana muffins in the refrigerator?
Personally, I prefer to keep banana bread muffins in the freezer as they can be stored for much longer - up to 3 months to be exact in the freezer rather than 1 week in the refrigerator. The choice is yours as to where you want to store the banana bread muffins, but if you want to keep them for as long as possible, I would advise you to freeze the banana bread muffins.
Tips to Making Banana Muffins
- Banana bread muffins are good for a quick snack and a healthier option during a busy day.
- Refrigerate for up to 1 week and in the freezer for up to 3 months. You also want to wrap them tightly in foil to keep them longer.
- Course: Breakfast
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 2784kcal
- Servings: 12 Muffins
INGREDIENTS:
MAKES 10
- 250g/9oz/2¼ cups plain (all-purpose) flour
- 5ml/1 tsp baking powder
- 5ml/1 tsp bicarbonate of soda (baking soda)
- 1.5ml/¼ tsp salt
- 2.5ml/½ tsp ground cinnamon
- 1.5ml/¼ tsp freshly grated nutmeg
- 3 large ripe bananas
- 1 egg
- 65g/2½oz/scant ⅓ cup soft dark brown sugar
- 50ml/2fl oz/¼ cup vegetable
- 25g/1oz/2 tablespoon raisins
STEPS:
- Preheat the oven to 190°C/375°F/Gas 5. Lightly grease or line ten deep muffin cups with paper cases.
- Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside.
- With an electric mixer, beat the peeled bananas at moderate speed until mashed.
- Beat in the egg, sugar and oil.
- Add the dry ingredients and beat in gradually, on low speed. Mix just until blended. With a wooden spoon, stir in the raisins.
- Fill the prepared cups two-thirds full. For even baking, half-fill any empty cups with water.
- Bake until the tops spring back when touched lightly, 20-25 minutes. Transfer to a rack to cool.