If you’re a fan of Joanna Gaines, then you know she’s not only amazing at designing homes but also has a passion for baking. One of her most loved recipes is her banana bread muffins, which is a perfect combination of moist and fluffy with a rich banana flavor. These muffins are easy to make and a great way to use up those overripe bananas sitting on your counter. Let’s dive in and learn how to make these heavenly muffins that will leave your taste buds wanting more.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- Mash bananas in a large mixing bowl.
- Add melted butter and mix well.
- Add sugar, beaten egg, and vanilla extract, and mix well.
- Sprinkle in baking soda and salt, and mix well.
- Add flour and mix until just combined.
- Spoon batter into a greased muffin tin, filling each muffin cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for a few minutes before removing from the muffin tin.
- Serve warm and enjoy!
Nutritional Information
Serving Size: 1 muffin
Calories: 197
Fat: 6g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 158mg
Potassium: 147mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 18g
Protein: 2g
Vitamin A: 240IU
Vitamin C: 3.1mg
Calcium: 8mg
Iron: 0.8mg
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Equipment
- Mixing bowl
- Muffin tin
- Spoon or spatula
- Oven
Serving Suggestions
These banana bread muffins are perfect for breakfast or as a midday snack. Serve them warm with a pat of butter or a drizzle of honey. They also pair well with a cup of coffee or tea.
Variations
If you’re feeling adventurous, you can add some mix-ins to these muffins. Here are some ideas:
- Chocolate chips
- Walnuts or pecans
- Cinnamon
- Raisins
Substitutions
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Butter – You can use coconut oil or vegetable oil instead.
- Sugar – You can use brown sugar or honey instead.
- Egg – You can use a flax egg or applesauce instead.
- All-purpose flour – You can use whole wheat flour or gluten-free flour instead.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply microwave for a few seconds or pop them in the oven for a few minutes.
Tips
- Make sure your bananas are ripe for the best flavor.
- Mix the batter until just combined to avoid overmixing.
- Grease your muffin tin well to avoid sticking.
Notes
This recipe makes 12 muffins.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas. Simply thaw them before mashing.
Can I make this recipe into a loaf?
Yes, you can make this recipe into a loaf. Simply pour the batter into a greased loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Can I use a different type of sugar?
Yes, you can use a different type of sugar. Keep in mind that it may affect the flavor and texture of the muffins.
Joanna Gaines’ banana bread muffins are a delightful treat that is easy to make and perfect for any occasion. These muffins are moist, fluffy, and packed with banana flavor that will leave you wanting more. Whether you enjoy them for breakfast or as a midday snack, these muffins are sure to be a hit. So, go ahead and give this recipe a try – you won’t be disappointed!