Time: 45 min.
Complexity: easily
Quantity: 12 cupcakes

These muffins are baked with banana bread batter and are not overly sweet, just enough to allow you to enjoy the bananas' natural sweetness. The fruit also helps keep the muffins soft and moist. Mix the ingredients carefully to avoid overworking the batter, resulting in fluffy, beautiful muffins. These banana muffins are perfect for breakfast, teatime, and anytime-afternoon snacks.

Ingredients:

• 2.5 cups unbleached premium flour
• 0.5 tsp of soda
• 3/4 cup dark brown sugar
• 1/4 tsp ground cinnamon
• 2 cups mashed bananas (about 4-6 pcs.)
• 0.5 cups vegetable oil
• 0.5 cups of milk
• 2 large eggs, room temperature
• 1/8 tsp fine salt
• 0.5 tsp pure vanilla extract
• 3/4 cup chopped walnuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, bananas, brown sugar, walnuts, cinnamon

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Preparation:

Step 1
• Preheat oven to 220°C. Lightly grease a 12-cup muffin tin.
Step 2
• In a medium bowl, whisk together the flour, baking soda, brown sugar, and cinnamon; set aside. In a large measuring cup with a spout or another bowl, combine the mashed banana, vegetable oil, milk, eggs, salt, and vanilla extract.
Step 3
• Make a small well in the center of the dry mixture. Pour the liquid mixture into the center, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Don't overmix the batter, or your muffins will be dense. Gently fold in the nuts. Divide the batter evenly among the muffin cups.
Step 4
• Place in the oven and immediately reduce the oven temperature to 190°C (375°F). Bake until golden brown, about 25 minutes, rotating the pan halfway through baking. Insert a toothpick into the center of the muffin to check for doneness. The toothpick should come out clean.
Step 5
• Cool the muffins in the pan on a wire rack for a couple of minutes. Remove them from the pan and cool on a wire rack. Serve warm or at room temperature.

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