Why Make This Recipe
Sarah’s Banana Bread Muffins are a delightful way to use ripe bananas and create a tasty treat. They are moist, flavorful, and perfect for breakfast or a snack. This recipe is simple enough for anyone to follow, even if you don’t have much baking experience. Plus, it’s a great way to use up those bananas that are too ripe to eat!
How to Make Sarah’s Banana Bread Muffins
Ingredients
- 1 cup white sugar
- 0.5 cup vegetable oil
- 1 large egg
- 3 ripe bananas, mashed
- 0.25 cup chopped walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line the cups with paper liners.
In a large bowl, mix together the sugar, oil, and egg until the mixture is light and creamy. Stir in the mashed bananas and chopped walnuts.
Add the flour, baking soda, and salt to the bowl. Stir until the batter is completely smooth.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven until the tops spring back when lightly pressed, which will take about 30 to 40 minutes.
How to Serve Sarah’s Banana Bread Muffins
These muffins are delicious warm or at room temperature. You can enjoy them plain, or you can spread a little butter on top if you like. They are great for breakfast, a snack, or even dessert!
How to Store Sarah’s Banana Bread Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them for a longer period, you can freeze them. Just place the muffins in a freezer-safe bag, and they will last for about three months. Thaw them before eating.
Tips to Make Sarah’s Banana Bread Muffins
- Make sure your bananas are really ripe for the best flavor.
- Mix the ingredients until they are just combined to keep the muffins light and fluffy.
- Feel free to add chocolate chips or dried fruits for extra flavor.
Variation
For a different twist, try adding spices like cinnamon or nutmeg to the batter. You can also substitute the walnuts with pecans or leave nuts out if you prefer.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas! Just make sure to thaw them and drain any excess liquid before mashing.
How can I make the muffins more moist?
Adding a little bit of yogurt or sour cream can help make the muffins even more moist.
Can I double the recipe?
Absolutely! Just double all the ingredients, and you can make two batches of muffins to share with friends and family.