Step-by-step recipe with photos and videos. Recipe for banana muffins at home with step-by-step photos Banana muffins recipe in English

Baking with bananas appeared in my “repertoire” quite recently and only because a little man appeared in our family who either asks for bananas, then suddenly doesn’t want to eat them, and as a result, some of the bananas regularly overripe, becoming an unsightly dark color. And to throw it away, believe me, your hand doesn’t rise; you immediately remember how, as a child, my parents brought a bunch of absolutely green bananas after standing in line, how they wrapped them in a bag and put them in the closet, how my sister and I checked several times a day to see if they had turned yellow. how they tried to gnaw the green ones out of impatience - and they were so disgusting - soapy, how they divided the yellow ones... That's why I had to look for recipes. This is one of the simplest and fastest - literally 5 - 10 minutes to knead the dough, 20 minutes to bake and you're done! But despite this, the muffins turn out to be very tender and tasty, moderately sweet, moderately rich, with a moist crumb characteristic of banana baking and a simply divine aroma. Try it, you will like it!

For the recipe you will need:

Makes 12 muffins

3 bananas (about 400 g)

100 g butter

150 g sugar

A packet of baking powder (I take Dr. Oetker 10 g)

PREPARATION:

Peel the bananas and mash into porridge.

Mix flour with baking powder.

Grind softened (room temperature) butter with sugar.

Add mashed bananas, stir.

Beat in the eggs and stir.

Mix flour with baking powder and the dough is ready!

It is very advisable to mix in the flour rather quickly, do not knead the dough for a long time, so as not to develop the flour gluten in the dough and, as a result, so that the dough does not “drag out” and the muffins do not turn out dense. It is enough just to achieve homogeneity of the dough.

Grease a muffin tin with butter and sprinkle with flour (shake off excess flour).

Spread out the dough.

Bake at 180 C until tested dry (about 20 minutes).

Enjoy your tea!

Today, small-sized baked goods with with different fillings is popular among housewives all over the world. The advantage of small cupcakes like muffins is that minimum set products and short cooking times. Banana muffins are a simple recipe whose ingredients, when combined, create a unique, delicate taste.

This traditional banana muffin recipe doesn't require much effort to prepare the treat. One of several ways to do delicious cupcakes suggests, for example, Yulia Vysotskaya. To create muffins you will need:

• 2 ripe bananas;
• 200 g flour;
• 150 g sugar;
• 2 teaspoons baking powder;
• 2 chicken eggs;
• 100 g butter.

First you need to peel the bananas and puree their pulp using a fork or whisk. Then grind the butter in a bowl with granulated sugar. Add the egg to the resulting mixture and beat, add banana puree. After adding flour and baking powder, knead the dough to medium thickness. Then fill the molds with dough. (If you are using silicone containers, greasing is not necessary). Place banana muffins in an oven preheated to 180°C for 15-20 minutes. Dessert from Yulia Vysotskaya is ready!

Banana muffins can be made very tender and melt in your mouth if you add cottage cheese to the list of products. To make cupcakes with the right consistency and taste, you need:

• 2 cups flour;
• 150 g margarine or butter;
• 2 small bananas;
• a glass of sugar;
• 200 g cottage cheese;
• 2 eggs;
• A little slaked soda and vanillin.

Using a blender or manually make banana puree, add cottage cheese to it to obtain a homogeneous curd-banana mass. Then beat the eggs with sugar, add soda and melted butter (margarine). Pour flour and vanillin into the mixture (you can take vanilla sugar) and combine with cottage cheese and banana puree. Fill the molds ⅔ full and place in the oven, heated to 200°C, for about half an hour.

Banana muffins with chocolate - great option to cheer up all those with a sweet tooth. The exquisite taste of cocoa and soft banana puree create an unforgettable dessert. For preparation you need:

• 100 g butter;
• 1-2 eggs;
• 2 bananas;
• a glass of sugar;
• 1.5 cups flour;
• 50-60 g cocoa powder;
• 1 teaspoon baking powder;
• half a teaspoon of soda.

In this recipe, you need to mix banana puree with cocoa, and then knead the dough according to the previous recipes, add the remaining ingredients to the banana mixture with eggs and flour. (When making the dough, try to avoid any lumps inside the mixture). By the way, butter can be replaced with vegetable oil. Fill the molds and bake the cupcakes for 15 minutes. To make banana-chocolate muffins have a more pronounced taste, you can brush them with 100 g of melted butter after baking. milk chocolate. You can also make delicious sweet fudge. For it you need to take dark chocolate, condensed milk, a little butter and honey. Soften the chocolate in a water bath along with the butter, and then add the rest of the ingredients. When the fudge has cooled, brush the muffins with it.

Some housewives avoid cupcake recipes because they are quite high-calorie dish. However, making banana muffins for a light snack is also quite simple if you prepare the dessert without eggs. The main ingredients of this dessert:

• half a glass of yogurt;
• a quarter cup of vegetable oil;
• a glass of flour;
• 1 large banana;
• half a glass of sugar;
• a pinch of salt and half a teaspoon of soda.

Mix yogurt, sugar, salt and oil in a bowl. Add flour and soda, quickly knead the dough. Add small cubes of chopped banana to the mixture. Tender dough fill the molds and place in the oven for 30 minutes. By the way, an equally delicious recipe for eggless banana muffins allows you to replace yogurt with a quarter cup applesauce no sugar.

Very tender banana muffins are obtained by adding kefir to the dough. At the same time, the muffins turn out to be even more healthy, and also not too cloying. You will need:

• 200 g flour;
• 200 g kefir;
• 2 ripe bananas;
• 2 tablespoons raisins;
• baking powder or slaked soda.

To use the recipe, you first need to mash the bananas. Then mix kefir with raisins, and flour with baking powder. Mix all the ingredients, get a kefir dough, a little thicker than for pancakes. Place the muffin tins filled with dough in the oven for 40 minutes, bake at 180°C.

Banana muffins are one of the best baked goods I have ever tasted or made using this popular Southern fruit. Generally speaking, although bananas are the favorite fruit of the vast majority of children and adults around the world due to their soft texture and pleasantly sweet taste, they are not particularly well suited for dessert dishes. Firstly, bananas contain virtually no sourness and, along with sweetness, butter dough sometimes they make a too sweet union. Secondly, these fruits are not rich in liquid and, accordingly, juice, so mashed bananas have a too thick and viscous consistency, which makes the baked goods quite heavy and dense. Another disadvantage of these fruits is that if you accidentally take bananas that are not the most ripe for baking, they will give the dish a not particularly pleasant astringent taste.

However, if you want to bake something deliciously soft and tasty with these ubiquitous and very inexpensive fruits, then I strongly recommend that you try making banana muffins using this simple and fairly simple method. quick recipe. Using just a few of the most common ingredients, you will get such fluffy, rosy and delicious little cupcakes that are unlikely to leave anyone indifferent. Although, due to the rather viscous consistency of banana puree, muffins cannot become very light and airy during the baking process, such as these classic American muffins, nevertheless, they have a pleasant soft structure and are not too dense, but very aromatic and incredibly juicy .

These banana muffins are so good that they can serve as an everyday dessert or a holiday dessert, depending on the occasion, and they are also a great way to recycle stale and overripe bananas that no one wants to eat due to the unappetizing blackened skin. However, it is precisely these fully ripened fruits that have tender and pleasantly sweet pulp without astringent notes and a melting consistency, therefore they are able to find a second and, perhaps even better life in your life. homemade baking. They will give the muffins juiciness, a deep rich taste and a crazy banana aroma, making these beloved portioned products especially delicious and desirable. Try making tender banana muffins for breakfast or an afternoon snack with a cup of coffee or tea, and you probably won’t be able to resist their amazing taste and aroma!

INGREDIENTS:

• 2 large ripe bananas (400 – 500 g)
• 250 g flour
• 100 g softened butter
• 2 large eggs
• 190 g sugar
• 1 tsp. baking powder

PREPARATION METHOD:

1. To make banana muffins, place softened butter and sugar in a large bowl.

Advice! To soften the butter faster, cut it into small cubes and leave at room temperature for 30 - 40 minutes. If there is no time to wait at all, then it can be slightly warmed up in microwave oven at low power for a few seconds.

2. Beat the butter and sugar on low mixer speed for a few seconds until smooth. Add to oil mixture chicken eggs and beat at maximum speed into a fluffy mass.

3. Peel the bananas, break them with your hands and place in a separate bowl, then mash with a fork into a heterogeneous paste interspersed with small pieces.

Advice! To make banana muffins, you need to use slightly overripe bananas, the peel of which is covered with numerous dark spots. The pulp of such bananas will bake perfectly and will not give the muffins an unpleasant astringent taste.

4. Add chopped bananas to the dough and mix with a spoon.

5. In two additions, add flour sifted with baking powder into the dough.

6. Knead the dough briefly with a spoon until all the flour is moistened. The end result should be a fairly thick banana muffin batter.
7. Spoon the dough into portioned cupcake or muffin cups, first inserting paper cuffs into them. The molds can and should be filled to the top with dough, since banana muffins do not rise very much in the oven.

Comment! From this amount of ingredients I got 10 delicious and aromatic medium-sized banana muffins.

8. Bake muffins in an oven preheated to 180°C for 25 - 30 minutes until golden brown.

Important! Be sure to check the readiness of the muffins by piercing them with a wooden skewer at the highest point. Since banana bread dough normally turns out a little wet, the skewer from the finished muffin will also come out slightly wet, however, it should not pull out pieces of dough with it.

After cooking, it is advisable to cool the muffins on a wire rack so that excess moisture evaporates and the dough does not become soggy. They are incredibly tasty both warm and cold. Tender and very juicy banana muffins are ready for a cup of tea or coffee!

Banana muffins occupy a leading position among other mini-muffins. The fruit pulp in the dough makes the baked goods aromatic and moist, not losing freshness even on the third day, and its combination with various additions adds flavor diversity to the products. You can verify this by using the recipes below.

Muffins with banana - very simple baking. As a rule, overripe bananas are used to prepare it: their pulp is characterized by increased sweetness and aroma, so the dough is kneaded with a minimum amount of sugar and rich ingredients. For taste, honey, chocolate, and nuts are added to baked goods. For benefit - oatmeal or cottage cheese.

With banana - for those who prefer low-calorie baked goods. The presence of kefir in the dough makes it so fluffy and airy that it helps to do without sweet ingredients (butter and eggs), and overripe bananas eliminate the participation of sugar. Tasty, simple, fresh and no extra pounds.

Ingredients:

• banana pulp - 240 g;
• kefir 1% - 200 ml;
• flour - 300 g;
• baking powder - 5 g;
• oil - 40 ml.

Ingredients:

Chocolate banana muffins are the perfect dessert. Chocolate makes the dough porous and light, and banana adds juiciness and moisture. The baked goods have a rich aroma, not a cloying taste and confirm the feasibility of the combination. It’s better not to bother beating and leave the banana in pieces - the dough will bake faster and won’t be sticky.

Ingredients:

• banana - 130 g;
• chocolate - 100 g;
• flour - 200 g;
• baking powder - 5 g;
• egg - 3 pcs.;
• butter - 100 g;
• sugar - 100 g.

Preparation

Even fans of healthy eating do not consider it shameful to include cottage cheese-banana muffins in your diet. The secret is in proper use natural properties two components. Banana has good viscosity and sweetness to eliminate sugar from baking, and the texture of cottage cheese helps make dough with a minimum of flour.

Ingredients:

• cottage cheese - 200 g;
• squirrels - 2 pcs.;
• banana - 120 g;
• whole grain flour - 40 g;
• baking powder - 10 g;
• milk powder 0% - 40 g;
• starch - 40 g.

Preparation

Oatmeal muffins with banana are a filling, rich in flavor, “healthy” baked product. Oatmeal- an excellent component to enrich muffins with healthy fiber, add a spicy nutty flavor and unusual texture. The main thing is to give the oatmeal time to brew and swell; for this, it is important to grind the bananas into a puree.

Ingredients:

• oatmeal - 750 g;
• butter - 120 g;
• bananas - 480 g;
• baking powder - 10 g;
• egg - 2 pcs.;
• sugar - 200 g.

Preparation

Banana, where there is no limit to perfection. Sometimes even a piece of fruit in the dough is enough to get a gastronomic and aesthetic surprise. In this case, all you need is to buy one more banana and use it as a filling. Double juiciness, aroma and a pleasant aftertaste are guaranteed.

Ingredients:

• banana - 3 pcs.;
• flour - 350 g;
• soda - 5 g;
• baking powder - 10 g;
• brown sugar - 200 g;
• butter - 100 g;
• yogurt - 250 ml;
• egg - 2 pcs.

Preparation

Summer is the perfect time to make strawberry and banana muffins. The result is a soft, delicate, very feminine dessert, in which sour strawberries, combined with sweet bananas, give the products freshness and visual appeal, diluting the not always appetizing banana dough with bright splashes.

Ingredients:

• banana - 120 g;
• strawberries - 100 g;
• flour - 150 g;
• sugar - 60 g;
• butter - 70 g;
• baking powder and soda - 5 g each;
• egg - 1 pc.

Preparation

Considering that liquid and low-fat dough is the key lush baked goods, many housewives make muffins with yogurt and banana. This approach allows you to reduce the number of rich ingredients and make the dessert more dietary. Often, nuts are added to it to improve taste, increase nutritional value and diversify the structure.

Ingredients:

• banana - 240 g;
• yogurt - 80 ml;
• egg - 2 pcs.;
• flour - 200 g;
• sugar - 150 g;
• walnuts - 50 g;
• oil - 100 ml;
• soda - 5 g.

Preparation

Sugar-free banana muffins have gained no less popularity than the “sweet” version. The high fructose content in fruits will help you completely avoid the harmful component or replace it with honey. The latter will add aroma, color and increase shelf life, since it retains moisture well, preventing baked goods from becoming stale.

Ingredients:

• peeled bananas - 200 g;
• honey - 20 g;
• flour - 300 g;
• baking powder - 10 g;
• egg - 2 pcs.;
• butter - 100 g;
• milk - 150 ml.

Preparation

It may seem that traditional options consist of a large number of products, in which case you can try a simple recipe for banana muffins with sour cream. Easy, affordable and very tasty. Despite the fact that sour cream somewhat weighs down the crumb, making it dense and springy, the baked goods are not without charm and are appreciated by lovers of biscuit dough.

Ingredients:

• banana - 140 g;
• sour cream - 150 g;
• egg - 2 pcs.;
• flour - 360 g;
• sugar - 130 g;
• baking powder - 10 g;
• butter - 50 g.

Preparation

Muffins with banana in the microwave are a purely summer option: a minimum of time, no hassle with preheating the oven, and a few servings of dessert are enough to satisfy the appetite that arose in the heat - quickly, simply and affordably. Even the presence of condensed milk here is no coincidence: sugar would not have had time to dissolve in four minutes.

Viscous, sweet, and also aromatic bananas when baking bread, pancakes, shortcakes, cheesecakes and charlottes significantly reduce the dosage of flour, sugar and completely eliminate flavoring additives. Of course, chocolate, nuts, vanilla, nutmeg, zest and cinnamon may be present: delicately shaded, complemented or clearly dominant. But even a single banana note can make a persistent, loud statement and reveal the charm of the dessert.

The peculiarity of “correct” banana muffins is a porous, air-filled crumb that springs between your fingers, plus the seductive smell of tropical fruits. Firstly, the amount of flour in the dough is minimal, and this is important! Secondly, we beat with a powerful mixer, increasing the volume and creating a fluffy structure. Thirdly, we bake in portioned silicone molds with a relief - I warn you, in dishes with smooth walls made of glass, ceramics, etc., less impressive muffins are obtained.

Don't expect the top to rise in a lump; there will be cracks that are common in traditional muffins. The heavy, moist banana pulp holds the dough within the confines of the container. Therefore, template forms with a pattern are filled almost to the top, and as a result, an external grooved imprint and a beautiful configuration of the baked product are obtained.

Planning to organize a tea party or children's festive table, decorate with pyramids of colored cream like elegant cupcakes - then any heat-resistant molds (including paper and foil) for portioned cupcakes will do. The flat top provides a convenient base for decoration.

Cooking time: 60 minutes / Number of servings: 8 pieces

• wheat flour 100 g
• sugar 150 g
• butter 100 g
• eggs 2 pcs.
• bananas 2 pcs.
• baking powder 5 g
• powdered sugar for serving

Unripe bananas with a weak aroma and dense pulp Don't touch it until it happens. Delicious pastries needs tender, soft, richly scented, even if darkened, fruits. Mash with a regular fork, masher or blender. This procedure is simple, without physical effort or special efforts. According to the recipe, I take two large bananas; if there are small ones in the refrigerator, you will need 3-4 pieces. Banana puree is often drizzled over lemon juice, protecting from darkening. Use your own discretion, but contrasting dark fibers decorate the crumb in the break and create a pockmarked coloring.

In a second mixing bowl, combine granulated sugar and eggs. Working with a hand whisk will require a lot of sweat and will take a lot more time. Therefore, entrust the important manipulation to the mixer. Run the attachments at maximum speed for 2-3 minutes.

Beat until fluffy and white with fine bubbles. The volume of the lush substance should increase three times. Don't underestimate this step - the success of future banana muffins is being laid now. It is the thoroughly beaten egg-sugar mixture that will provide both the dough and the baked cupcakes with weightlessness, lightness, and airiness.

At the same time, melt the desired piece of butter over high heat or in the microwave, cool until warm. Do not replace butter with margarine. The quality will noticeably suffer. After all, our homemade cupcakes without filling and their texture and taste should be perfect. Another method is possible - do not melt the butter on the stove, but 3-4 hours before work, remove it from the refrigerator and then use it very soft and pliable.

To follow the correct technology, we are not lazy - we measure flour into the third container, and today there is very little of it: only 100 grams. Do not beat the dough for muffins with bananas, knead it until it is sticky, viscous, and falls off the spoon. Add baking powder here and mix. If desired, add a pinch of salt to offset the sweetness.

Add the dry ingredients to the foam composition - pour in parts and add completely in two or three steps. Bring the dough until smooth, remove all flour clots. I note that in addition to portioned ones, they also bake large brick cupcakes and ring cupcakes.

Without insisting, immediately after kneading, spread the dough into slightly oiled SILICONE molds. Fill about a centimeter below the top border. Based on personal experience, I recommend a configuration like mine. There is a “pin” installed in the middle of the bowl, which presses a deep hole into muffins and cheesecakes. It is easy to remove finished products based on liquid dough from such containers; the crust does not tear and is easily separated from the walls. Bake for 30-35 minutes in a preheated oven. Maintain the temperature at 180 degrees.

Using a wooden skewer, pierce the crumb and check for readiness. Cool in the pans or on a wire rack: slightly stretch the silicone, turn over and remove the muffins from the shaped cavities. Sprinkle the cold ones with sifted powdered sugar. All!

A cup of coffee, tea or cool fresh juice will taste better when paired with fragrant banana muffins. Bon appetit and daring baking experiments!