Banana muffins are perfect breakfast for your family if you are sweet person for morning. This banana muffins are very light because I use very little oil and margarine and its egg free. When you have ripe bananas with black spots on banana’s skin, this is perfect recipe to use them. If you like then you can add cinnamon powder to it. I skip that. So let’s see how to make..
Imprimer cette page Recipe type:
OtherNumber of serving: 6Preparation time:
15 Minute(s)Cook time:
Very ripe bananas – 2 medium, mashed
Margarine or butter – 1 tablespoon
Oil – 1/2 tablespoon
Pure vanilla extract – 1/2 teaspoon
Granulated sugar – 1/4 cup
Light brown sugar – 2 tablespoons
All purpose flour (Maida) – 3/4 cup
Baking soda – 1/2 teaspoon
Baking powder - 1/2 teaspoon
Cinnamon powder – 1/2 teaspoon (I skip this)
Walnuts – 2 tablespoons, chopped
Chocolate chips – 2 tablespoons
Preheat the oven to 375 degree F or 190 degree C. Line a muffin tray with muffin liners.
Mash the bananas and take them in a bowl. Add margarine, oil and vanilla extract. Mix well.
Add granulated sugar and light brown sugar. Mix well.
In another bowl take all purpose flour, baking powder, baking soda and cinnamon powder. Mix well.
Add wet ingredients to dry ingredients.
Mix till all incorporated. Do not over mix it.
Add chopped walnuts and chocolate chips. Fold them in.
Divide the batter in six muffin liners.
Bake them in preheated oven for 20-25 minutes.
Let them cool in a pan for 5 minutes. Then take them out on cooling rack.
Serve warm or cooled completely
If you don’t have muffin liners then lightly spray muffin pan with cooking oil spray.
Check muffins few minutes earlier that stated time and check muffins inserting toothpick and bake accordingly.
If the toothpick inserted in center of muffin comes out clean then muffins are done.
Do not over mix the batter otherwise you will get tough muffins.