Banana Nut Muffins (Easy Recipe) (2024)

FAQs

What is the secret to moist muffins? ›

Afterwards, the lower temperature is for them to bake evenly. If you left them at the initial high temperature for the whole baking time you will end up with a hard crust and raw center. My Banana Muffins use the two temperature approach and are filled right to the top.

If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana. Mix well.

Why won't ripe (yellow) bananas do? You want to wait until they're so ripe you wouldn't want to eat them - blackening skin, very very soft. The rest of the answer you quoted from pretty clearly says it's so that you can mash them into a smooth mush, with no little pieces left.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.

Using too many bananas

It may be difficult, but you must fight the urge to use more bananas than your recipe requires. Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

Sprouts Banana Nut Muffins

The muffin has good, real banana flavor. It's a little on the drier side, but some people don't want their muffins to be super moist. For me, Sprouts makes the best banana muffins to eat on the go. They're not crazy big and they won't make too much of a mess.

What happens if you add an extra egg to muffin mix? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

How to store banana muffins after baking? Let the banana muffins cool completely on a wire cooling rack first. Then store banana muffins at room temperature in an airtight container between two sheets of kitchen paper for up to 4 days.

Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.

Mold on bananas is fuzzy white, gray, or greenish—it looks a lot like mold on bread. If a banana smells rotten or fermented or is leaking fluid, it's time to say goodbye. If the fruit inside, not just the peel, is black, that's a sign that your banana is too far gone to safely eat.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.