© Sunshine Urbaniak
Banana Muffins
These banana muffins are SO good! They’re moist and fluffy, which can be hard sometimes with banana muffins or bread. We’ve all had our fair share of dry, dense banana bread. And sometimes you barely taste the banana. My secret: I add a teaspoon of banana extract to amp up the banana flavor. The trick to keeping these banana muffins moist and fluffy is to remove them from the muffin tray 5 minutes after you take them out of the oven. This reduces the after-cook effect: food continues to cook after you remove it from the oven. This results in a softer, more moist muffin texture. Once you make these, you’ll never go back to another recipe. Enjoy!
Banana Muffins
Servings: 12 muffins
AuthorSunshine UrbaniakCategoryBreakfastTotal Time27 minsINGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees. Line muffin tray with paper liners. Combine the dry ingredients into a medium bowl and set aside.
Whisk together the wet ingredients in a large bowl. Fold the dry ingredients into the wet mixture and mix until smooth. Spoon the mixture into the muffin liners equally. It should equal 12.
Bake the muffins for 22 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool for 5 minutes and then remove the muffins from the pan and allow them to cool on wire rack or countertop, which slows down the cooking so they'll be fluffy and soft.
Ingredients
Directions
Preheat oven to 350 degrees. Line muffin tray with paper liners. Combine the dry ingredients into a medium bowl and set aside.
Whisk together the wet ingredients in a large bowl. Fold the dry ingredients into the wet mixture and mix until smooth. Spoon the mixture into the muffin liners equally. It should equal 12.
Bake the muffins for 22 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool for 5 minutes and then remove the muffins from the pan and allow them to cool on wire rack or countertop, which slows down the cooking so they'll be fluffy and soft.
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