banana muffins ii recipe

Written BySheba G Updated On
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The Best banana muffins ii recipe

I’m so excited to share with you my favorite banana muffins recipe, which I like to call ‘Banana Muffins II.’ This recipe has been a staple in our household for years, and it’s perfect for any occasion whether it’s a quick breakfast on-the-go or a special treat for the kids.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. The combination of ripe bananas, sugar, and spices creates a deliciously sweet and moist muffin that everyone will love.

My kids are particularly fond of helping me mix the batter, and it’s a great way to get them involved in the kitchen. Not only is this recipe easy to make, but it’s also packed with nutritious ingredients like whole wheat flour and bananas, making it a great option for a healthy breakfast or snack.

I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re serving these muffins at home or taking them on-the-go, they’re sure to be a hit.

So go ahead and give this recipe a try – I promise you won’t be disappointed! The next time you’re looking for a delicious and easy-to-make breakfast or snack, give these banana muffins a try.

They’re perfect for any occasion and are sure to become a favorite in your household too.

Banana Muffins II

4.9 from 1649 votes

These moist banana muffins are a delightful snack or breakfast option. Made with ripe bananas and a hint of cinnamon, they are perfect for any time of day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3 ripe bananas, mashed

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup old-fashioned oats
2 tablespoons cold unsalted butter
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a muffin tin with paper liners or grease it with non-stick cooking spray.
3In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Set aside.
4In a large bowl, combine melted butter, granulated sugar, and brown sugar.
5Mix well until the sugars are fully incorporated.
6Add the egg and vanilla extract, mixing until well combined.
7Stir in the mashed bananas, ensuring they are evenly distributed.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10For the streusel topping, combine flour, brown sugar, oats, cold butter, and cinnamon in a small bowl.
11Use a fork to mix until the mixture resembles coarse crumbs.
12Divide the batter evenly among the prepared muffin cups.
13Sprinkle the streusel topping evenly over the batter in each muffin cup, pressing down gently to ensure it adheres.
14Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
15The tops should be golden brown and firm to the touch.
16Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Spoon
Whisk
Fork

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 2g

📝Notes

Tips: For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. For added flavor, consider adding 1/2 cup of chopped nuts or chocolate chips to the batter.

Watch Video Of How Banana Muffins II Works

These banana muffins are always a good idea for any occasion – whether you’re serving them at home or taking them on-the-go. One of the best things about this recipe is how well they store – they’ll keep for up to 3 days at room temperature or up to 5 days in the fridge.

You can also freeze them for up to 2 months if you want to stock up ahead of time. When reheating, simply microwave them for 20-30 seconds or bake at 350°F (175°C) for 5-7 minutes until warm and fluffy.

❓ Frequently Asked Questions About Banana Muffins II

Q: What type of flour should I use in this recipe?

In this recipe, we recommend using whole wheat flour as the base ingredient. You can also use all-purpose flour if you prefer, but keep in mind that it may affect the texture of the muffins slightly.

Q: Can I use frozen bananas in this recipe?

Yes, you can definitely use frozen bananas in this recipe. Simply thaw them out before using them in the recipe.

Q: How long does it take to make these banana muffins?

This recipe is incredibly quick to make – it takes about 20 minutes from start to finish.

Q: Can I customize this recipe by adding nuts or chocolate chips?

Yes, feel free to add your favorite mix-ins such as nuts or chocolate chips to give these muffins an extra boost of flavor.

Q: Are these muffins suitable for gluten-free diets?

This recipe can be adapted to be gluten-free by substituting the wheat flour with an alternative gluten-free flour blend.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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