Thank you for being with us at the start of this journey. Ricardo and I can’t wait to share so many recipes with you, starting with the Best Banana Muffins that will make you smile like a child with a new toy.
If you like, I’ll be giving you tips and tricks that will improve your sweet-making performance, and look like a pro!
I have to say, I’m a traditional lady.
A French pastry lover, with a taste for classic flavors (fresh fruit tart everyone?)
Ricardo by the other hand is a chocolate maniac, dark chocolate as his favorite, but he doesn’t say no to any white chocolate chunk either.
Both of us loves well made and tasty food.
There’s rainy season in my country, and the idea of a warm and delicious treat with a cup of (very) hot coffee is hunting us.
These are the best banana muffins! They are:
– Our picnic saviors – Sunday reunion treat – Easy craving rescue – AND a healthy dessert for the kids packs to school.
A grandma’s favorite with that lovely and subtle crust in the outside, packed with soft and airy banana flavor crumb with hints of cinnamon, and surprise chunks of nuts and dark chocolate for a twist.
Let me tell you, there’s a debate about the perfect banana muffin. Should it be very moist like banana bread? There’s any other garnish accepted beside chocolate?. It’s okay if I eat the whole tray?.
After a long trial of many banana muffins (it all started with some ripped bananas and end up with like, twenty tests), we said YES to different textures! Let’s add some nuts. And chocolate! … And crumble!.
But we have a recipe of crumble banana bread to share soon if you like 🙂
With that being clarified, there are a few rules you need to follow to ensure the best banana muffins to be made perfectly:
1.- Have all ingredients properly weighed or measured before beginning and at room temperature.
2.- Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of flour. (Do not mix too much. Excessive whisking after adding the flour causes dense, dry and not growing cakes)
3.- Pour the batter into the prepared tray to almost reach the top of each space. That will give them the shape of a mushroom.
The perfect companion for a hot beverage, with a lovely and subtle crust in the outside, packed with soft and airy banana taste crumb with hints of cinnamon, and surprise chunks of nuts and dark chocolate for a twist in THE best banana muffins!
42gramsButterUnsalted and Melted
Heat the oven to 350 degrees F° or 175 C°
Peel the bananas and in a large mixing bowl, mash them well with a fork.
Stir in the sugar, mixing until combine.
Add the egg, mixing thoroughly.
Stir in the butter.
Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of flour. (Do not mix too much. Excessive whisking after adding the flour causes dense, dry and not growing cakes)
Add chopped nuts and chocolate.
Pour the batter into the prepared tray and bake for 18 to 20 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
Let it cool and enjoy.
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