Banana muffins

How to make some cinnamon banana muffins .

Today I bring you one of those  dessert recipes   that fans of classic muffins fall in love with , whatever their shape or taste.

In this case I have adapted the recipe for banana bread to take a little piece of banana bread for breakfast and accompany coffee.

A few banana muffins perfect to take advantage of those bananas that get very ripe and we are not going to eat anymore, I would say that it is almost a use recipe.

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The more ripe the bananas are, the richer our cupcakes will be. So when you see those bananas that turn black, with brown spots, pulling soft and that seem almost useless, they are perfect for the recipe.

The bananas inside the starch converts to glucose and are deliciously sweet for these banana muffins .

Almost all the sweets or desserts in which I use bananas usually disappear quickly at home … it must be a thing of the elves.

The banana with its sweet and smooth flavor is perfect for the little ones of the house to eat fruit in another way, in the form of muffins. As you can see in the ingredients of the muffins, each one carries half of this fruit, which will delight children.

Banana muffins loaded with rich and healthy energy so that we can enjoy every morning at breakfast and full of energy to cope with work or school for the little ones.

A very healthy sweet and perfect for both children and adults who want to take care of themselves without having to do without a sweet bite.

In addition we can always tune them and add a part of oatmeal or your favorite nuts, they will be just as fantastic. You will tell me what you think, at home they are guaranteed success.

Preparation of the banana muffins

1. We start by preheating the oven to 200 ºC
2. We peel the bananas and mash them with a fork until we have a thick mash. We reserve in the fridge.
3. In a bowl we mix the dry ingredients, the flour, the yeast, a little cinnamon and a pinch of salt.
4. I recommend you to use pastry flour or with yeast incorporated, it will help you a pompadour worthy of a great cupcake. We remove with a fork so that they combine and reserve.
5. In a bowl, beat the eggs, vanilla and brown sugar until they foam. We mix well and incorporate the oil and, with some rods, we integrate the mixture.
6. Add the dry ingredients that we have reserved and mix with the liquids. It is not necessary to beat the mixture excessively, it is about incorporating the ingredients just right. Add the crushed banana pieces and join to integrate into the cream.
7. Let the mixture rest in the fridge for a few minutes.
8. Meanwhile, we prepare and place the paper capsules in the holes of a cupcake tray or in silicone molds.
9. With this amount I have 12 pieces in muffin capsules or muffins (those that come labeled as muffin capsules are usually a little larger).

Baking and final presentation of the muffins

1. Pour the cream in the paper capsules to a little more than 2/3 high, to allow them to rise well in the oven.
2. In a bowl we mix two tablespoons of sugar with ½ teaspoon of cinnamon.
3. Sprinkle on each of the muffins. We crown with a few chopped almonds, they will give a delicious crispy touch.
4. With the oven previously heated to 180º C with heat up and down and without a fan.
5. Bake the banana muffins for 25 minutes. Until the surface is slightly brown and when you stick with a toothpick, it comes out clean.
6. If you use smaller pans, 20 minutes of baking may suffice. How good the house smells while they bake!
7. When you remove the tray from the oven, we let it lose a little heat.
8. We remove the muffins from the metal or silicone mold to cool. Ready for breakfast or snack. Enjoy yourself!

It is a delicious muffins, perfect for recycling product in the kitchen, great.

A small piece of banana bread or banana bread to avoid having to share with anyone … or yes, you will see.

Dare to try these fluffy muffins for breakfast, or as a great temptation to have one in the afternoon with a delicious warm coffee.

If you still do not have it clear, I leave you a step by step in photos of this recipe for banana muffins  so that they come out yes or yes. Do not miss any detail.

Tips for some yummy banana muffins

• As the resulting dough from this banana cupcake recipe is very moist. It is not necessary to store it in an airtight container as it does not harden or dry easily. The banana provides a lot of moisture and helps them not to dry quickly.
• It is important that the paper capsules tuck them into some rigid mold. If not with the weight of the dough, the capsules will deform and the cupcakes will have a “scattered” shape.
• If the bananas you use are not overripe, it may not be enough to squash them with your fork. Maybe you have to crush them with the mixer.
• The dough is very thick and cannot be poured directly from the bowl. The most comfortable way to fill the capsules is to use a spoon. With a tablespoon well filled more or less fill the molds as necessary.
• If you want to add more banana flavor, you can find flavorings of that flavor in specialized stores. They even sell banana syrups that are used in cocktails and that will give it more flavor.
• Although they hold up quite well during the day in a protected place, if you want your cupcakes to last longer. In the preparation add about 50 ml. of buttermilk .