Description
Cinnamon Banana Bread Muffins are a delightful and comforting baked treat that combines the rich, moist texture of banana bread with the warm and aromatic flavors of cinnamon. These muffins are a perfect way to use up overripe bananas and enjoy a cozy, homemade snack or breakfast.Ingredients
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Instructions
In a large bowl, using a fork, mash the bananas into a paste.
Add in the butter, yoghurt, and egg. Mix together.
Add all the dry ingredients: flour, ground ginger, ground cloves, cinnamon, baking soda, baking powder, sugar, and walnuts. Mix well.
Line a muffin tray and divide the mixture evenly in all holes. Don't be scared to fill them to the top.
Bake at a preheated oven at 425F/220C for 5 minutes. Then lower the heat to 350F/180C and bake for 20 minutes or until the tops are golden and centers are set.
Equipment
Tips
- The key to flavorful banana bread muffins is using overripe bananas. The riper they are, the sweeter and more aromatic your muffins will be. Look for bananas with brown spots or a mostly brown peel.
- Mash the bananas thoroughly to a smooth consistency. You can use a fork, potato masher, or even a blender for this. Ensure there are no large lumps of banana left.
- When combining the wet and dry ingredients, mix until they are just combined. Overmixing can lead to dense muffins. A few lumps in the batter are perfectly fine.
- To prevent the muffins from sticking to the pan, use muffin liners or grease the muffin cups well with cooking spray or butter.
- To check if the muffins are done, insert a toothpick or a clean knife into the center of a muffin. It should come out clean or with just a few moist crumbs attached when the muffins are ready.
- Allow the muffins to cool in the muffin tin for a few minutes after removing them from the oven. This makes them easier to handle. Then transfer them to a wire rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
muffins, banana, cinnamon
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