Who doesn’t love banana bread? It’s a classic recipe that’s perfect for breakfast or as a snack. But have you ever tried making banana bread English muffins? If not, you’re in for a treat! This recipe is easy to make and yields delicious, fluffy muffins that are perfect for toasting and enjoying with your favorite spread.
Ingredients:
- 2 ripe bananas, mashed
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions:
- Preheat oven to 375°F.
- In a large bowl, mix together mashed bananas, melted butter, milk, egg, and vanilla extract.
- In a separate bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into a greased muffin tin, filling each muffin cup about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and let cool in the muffin tin for 5 minutes before removing and transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 muffin
Calories: 160
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 28mg
Sodium: 177mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugar: 10g
Protein: 3g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 25-30 minutes
Equipment:
- Large bowl
- Separate bowl
- Muffin tin
- Wire rack
Serving Suggestions:
These banana bread English muffins are delicious on their own, but they’re even better with a little bit of butter or your favorite spread. Try them with peanut butter, almond butter, or Nutella for a tasty treat.
Variations:
If you want to mix things up, try adding some chopped nuts or chocolate chips to the batter. You could also try using different types of flour, like whole wheat or almond flour, for a healthier twist.
Substitutions:
If you don’t have milk on hand, you could try using almond milk or soy milk instead. You could also substitute coconut oil for the butter to make these muffins dairy-free.
Storage:
These muffins will keep for up to 3 days in an airtight container at room temperature. You can also freeze them for up to 3 months.
Tips:
- Make sure your bananas are ripe for the best flavor.
- Don’t overmix the batter or your muffins will be tough.
- If you don’t have a muffin tin, you could use a regular cake pan and cut the muffins into squares once they’re cooled.
Notes:
This recipe makes 12 muffins.
Frequently Asked Questions:
- Can I use frozen bananas?
- Can I use a different type of sugar?
- Can I use a different type of milk?
Yes, just make sure to thaw them and drain any excess liquid before mashing them.
Yes, you could try using brown sugar or coconut sugar instead of granulated sugar.
Yes, you could try using any type of milk you prefer.
Personal Thoughts:
I absolutely love this recipe! The banana flavor is just the right amount and the muffins come out perfectly fluffy every time. They’re great for breakfast or as a snack and they’re so easy to make. I love to toast them and spread a little bit of almond butter on top. I highly recommend giving these banana bread English muffins a try!