You can freeze these banana muffins without a problem. That surprise crunch and little burst of sweetness before you plunge into the plump muffin is everything. These muffins are really good without the streusel crumb topping, but it is the crumb topping that will capture your heart. What’s more, mixing too much can cause the air introduced by the bicarb and baking soda to be squeezed out, so you end up with flat and dry muffins – yuck.
Overmixing stretches out the gluten in the flour and results in dry muffins – ain’t nobody want a dry muffin. Don’t Overmix the Dry and Liquid IngredientsĪs with most muffin recipes, you prepare the dry and liquid ingredients separately before mixing them together and baking.ĭon’t overmix the dry and liquid ingredients – you want them to be just combined, so use a spatula in a figure of eight in the bowl until they’re combined. This is probably a good time to say that you should mash the bananas well before you mix with the other liquid ingredients. Also, that chalky weird taste from unripe bananas finds itself into the final muffins and that’s not what you want at all. You need them to transform into a thick, gooey liquid with small solid lumps when you mash them and that just won’t happen with unripe bananas. It’s absolutely crucial that you use ripe (or overripe) bananas for your banana bread muffins. Practical Tips for Making the Best Banana Muffins Use Ripe Bananas Turns out that when you take a plump and moist muffin and sprinkle a crunchy crumb mixture atop before baking, the end result is nothing short of heaven. Take my advice and just stick to one set of muffins at a time.Īnyway, these muffins were the undisputed king of the three. It’s amazing how perky you feel when you’re working on the first recipe… and how distinctly not perky you feel eight hours later when you’re working through the third recipe for banana muffins in a day. That left me with two big bunches of overripe bananas – so like any overenthusiastic baker in self-isolation, I decided to make not one but three sets of banana muffins.įirst up were these fabulous banana crumb cake muffins, followed by a healthier version omitting the sugar and with extra grains and then some vegan muffins to round things off. Somehow those very same bananas managed to segue to overripe and inedible without going through the expected delicious and edible stage in between. This unnatural confinement we’re all experiencing at the moment has so many unexpected consequences.Ĭase in point? I accidentally ordered two bunches of bananas with my food delivery but, when they turned up, they were completely underripe and inedible. Well my friends, that’s exactly what you have here: a failsafe recipe for making amazing banana muffins that you can munch for breakfast, elevenses and pretty much every other moment of the day it takes your fancy.
Banana muffin recipes are ten a penny – in a sea of recipes, it takes a real corker to stand out.