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Easy Banana Muffin Recipe Without Baking Soda

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Easy Banana Muffins Recipe Moist banana muffins, Banana bread recipes, Food
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Description

Banana muffins are a classic breakfast or snack option that is loved by many. However, most recipes call for baking soda, which can sometimes be difficult to find or not suitable for those with certain dietary restrictions. This easy banana muffin recipe without baking soda is perfect for those who want a quick and simple recipe that can be made with basic pantry staples.

Prep Time

The prep time for this recipe is minimal, as it only requires a few simple steps. You will need to gather all of the necessary ingredients and equipment before beginning, which should take no longer than 10 minutes.

Cook Time

The cook time for this recipe is around 20-25 minutes, depending on your oven and the size of your muffin tin. The muffins should be golden brown and a toothpick inserted in the center should come out clean when they are ready.

Ingredients

  • 2 ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk or fork
  • Muffin tin
  • Muffin liners (optional)
  • Oven

Method

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease with cooking spray.
  2. In a large mixing bowl, combine the mashed bananas, vegetable oil, granulated sugar, egg, and vanilla extract. Mix well with a whisk or fork.
  3. In a separate bowl, mix together the flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
  6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best eaten fresh, but can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Nutrition Info

This recipe makes 12 muffins. Each muffin contains approximately:
  • Calories: 165
  • Carbohydrates: 24g
  • Protein: 2g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 16mg
  • Sodium: 117mg
  • Potassium: 107mg
  • Fiber: 1g
  • Sugar: 12g
  • Vitamin A: 1% DV
  • Calcium: 1% DV
  • Iron: 4% DV

Recipe FAQ

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of your choice.

Can I use a different type of oil?

Yes, you can use any type of neutral-flavored oil such as canola or avocado oil.

Can I use frozen bananas?

Yes, you can use frozen bananas that have been thawed and mashed.

Recipe Tips

  • Make sure to not overmix the batter, as this can result in tough muffins.
  • If you don't have muffin liners, you can grease the muffin tin with cooking spray or butter.
  • If you want to add some extra flavor, try adding 1/2 cup of chocolate chips or chopped nuts to the batter.

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