Banana Muffins

Name: Banana Muffins - Fabia L.
Ingredients: 2 ripe bananas; 4 eggs; a pinch of salt; 150 g sugar; 100 ml oil; 100 ml buttermilk; 350 g flour; 3 tablespoons cocoa; 1 baking powder; rum essence; powdered sugar

Dessert - Banana Muffins by Fabia L. - Recipia

I started making these banana muffins one evening when I wanted to quickly get rid of some overripe bananas. I've made them a few times with slight variations, so I'm writing down the recipe as I prepare it, adapted from an idea I found with Simona. No complicated techniques or hard-to-find ingredients are needed. Everything is done with a bowl and a mixer, and the result is always the same: fluffy muffins that are great for breakfast or as a snack. Quick Info Total time: 45-55 minutes Preparation time: 15-20 minutes Baking time: about 30 minutes Servings: 12-16 muffins, depending on the size of the molds Difficulty: easy Recipe type: quick dessert, breakfast, snack Ingredients 2 ripe bananas (large, well-ripened) 4 eggs a pinch of salt 150 g sugar 100 ml oil 100 ml buttermilk 350 g flour 3 tablespoons cocoa 1 teaspoon baking powder rum essence (to taste) powdered sugar (for decoration) Preparation method 1. Crack the eggs into a large bowl. Sprinkle a pinch of salt and mix at medium speed until combined. 2. Add the sugar over the eggs and continue mixing for a few minutes until the mixture becomes light in color and the sugar has somewhat dissolved. 3. Pour in the oil and buttermilk and mix again, just enough to incorporate. Don’t overdo it at this step. 4. In a separate bowl, sift the flour together with the baking powder and cocoa. Mix them with a spoon. 5. Incorporate the flour mixture into the liquid mixture. Put away the mixer and use a spatula or a spoon, mixing with wide movements from the bottom up to keep the mixture airy. Mix only until you no longer see dry flour. 6. Cut the bananas into thicker slices without mashing them. If you prefer, you can mash them and incorporate them directly into the batter; the result will be slightly different in texture. 7. Prepare the muffin molds with liners or lightly grease them with oil. 8. Put a tablespoon of batter into each mold. Place a slice of banana in the middle, then cover with a teaspoon of batter, just enough to completely cover the banana. Repeat until all molds are filled. 9. Preheat the oven to 180°C and wait until it is well heated. 10. Bake the muffins for about 30 minutes. Baking time may vary, so it’s good to check with a toothpick in the center: if it comes out clean, they are done. 11. Remove the muffins from the oven and let them cool slightly in the molds. Then take them out onto a rack or a platter. Once completely cooled, sprinkle powdered sugar on top. Why I make the recipe often I like that they are quick to prepare and are eaten quickly, especially for breakfast or as a snack. It’s a useful way to use ripe bananas, and the ingredients are simple. They keep well for a few days and are easy to pack. Tips and variations Tips For the best texture, do not overmix after adding the flour. You can use a spatula to keep the batter airy. Weigh the main ingredients for more consistent results. Substitutions Buttermilk can be replaced with thin yogurt or even sweet milk, but the texture will be slightly different. The oil can be sunflower, canola, or any neutral oil. If you don’t want cocoa, you can omit it, but then the muffins will be plain without a chocolate flavor. Variations You can mash the bananas and add them directly into the batter if you want everything to be uniform and moister. Instead of sliced bananas, you can use other soft fruits, but the proportion should be small. Rum essence can be replaced with vanilla if you prefer. Serving ideas They can be dusted with vanilla sugar or served with a bit of jam or yogurt. They are also good plain. Frequently asked questions 1. Can I use only 2 eggs instead of 4? I do not recommend it. The texture would be denser, and the muffins won't rise as much. 2. Can I make them without cocoa? Yes, you can skip the cocoa if you want a simpler version, but the texture and flavor will change. 3. If I don’t have buttermilk, what can I use? You can use drinking yogurt or even regular milk. The texture will be slightly different, but the essence of the recipe remains. 4. Do the bananas have to be sliced? No, you can puree them and mix them directly into the batter if you want the flavor to be more uniform and not find banana pieces in the muffin. 5. How do I know for sure they are baked? Test with a toothpick in the center of a muffin. If it comes out clean, without wet batter on it, they are baked. Nutritional values Estimate for one muffin, based on 14 servings: Calories: about 190 kcal Protein: approximately 4 g Carbohydrates: 30 g Fats: 6 g These are just approximate values, depending on the accuracy of the ingredients and the final size of the muffins. Storage and reheating They keep well at room temperature in a tightly closed container for 2-3 days. After that, they may dry out on the surface. I do not recommend freezing, as the texture changes. If you want to reheat them, put them in the microwave for a few seconds, but not too long, so they don’t become hard.

Banana Muffins

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