These Jumbo Banana muffins have a tender, moist center that bursts with the sweet taste of ripe bananas, making them a favorite among my family and especially my husband.
The best part? This Jumbo Banana Muffins recipe is incredibly easy to prepare, using only a few affordable ingredients that you probably already have in your kitchen.
Ale nan:
To add an extra layer of flavor and texture, I incorporated toasted nuts into the batter, giving the muffins a delightful crunch. These muffins can be baked in a standard, mini, or jumbo muffin pan, depending on your preference, making them the perfect treat for any occasion.
Se konsa, pran yon tas kafe, boule kwit, kafe cremoso, or your favorite beverage, and indulge in these jumbo muffins that are sure to satisfy your sweet tooth!
Pou plis resèt bon gou bannann-enspire, tcheke deyò sa yo Banana Muffins with Streusel, Sou entènèt jwèt Ponmkèt Bannann Chokola, Banana Nut Muffins, Bannann Mini Chokola Chip Ponmkèt, epi ponmkèt bannann ble antye.
Why this Jumbo Banana Muffins Works
This versatile recipe can be baked in a 6-cup jumbo muffin pan, a standard 12-cup muffin pan, or a 24-mini muffin pan, making it perfect for any occasion. And the best part?
These jumbo banana muffins are incredibly easy and quick to prepare, so you can whip up a batch in no time. With their big muffin tops and moist, tender texture, these muffins are sure to satisfy your cravings for something sweet.
Chaje ak gou bannann bon gou, yo se yon pi renmen nan mitan tou de timoun ak granmoun sanble. Men, si w santi w avantur, ou ka personnaliser yo lè w ajoute diferan adisyon tankou nwaye griye, nwa, chips chokola, rezen chèch oswa seriz.
So, whether you're looking for a quick breakfast or a satisfying snack, these 🍌Jumbo Banana Muffins are the perfect treat for any time of day!
How to Make Jumbo Banana Muffins
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
Preheat the oven to 350°F. Line a jumbo 6-cup nonstick muffin pan with paper liners or spray it with espre boulanjri ak farin frans. Nan yon bòl mwayen, melanje farin lan, kannèl, poud boulanjri, ak soda boulanjri. Mete engredyan sèk yo sou kote. Mach 2 a 3 bannann (ou pral bezwen 1 tas nan total) ak yon fouchèt nan yon ti bòl jiskaske lis.
Nan yon lòt bòl mwayen, fwe ansanm bè ki fonn, lwil oliv, sèl, vaniy, ze, buttermilk, ak sik jiskaske melanj lan byen enkòpore. Lè sa a, brase bannann yo kraze.
Create a small well in the center of the dry ingredients. Pour the banana mixture into the well. Use a rubber spatula to gently fold the mixture until the dry ingredients are moistened but still lumpy. Be careful not to overmix the batter, which can cause the muffins to become dense.
Toss the chopped pecans with 1 tablespoon of flour and gently fold them into the batter. Divide the batter evenly into the muffin tin. Tap the pan on the counter a few times to remove any air bubbles. Bake the muffins for about 27 to 29 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the jumbo banana muffins to a wire rack to cool. Serve and enjoy!
Plis resèt ki enspire bannann:
- Bannann Mini Chokola Chip Ponmkèt
- Sou entènèt jwèt Ponmkèt Bannann Chokola
- Sou entènèt jwèt Sticky Toffee Gato Bannann
- Ponmkèt nwa bannann
- Bannann Pen
Recipe
Easy Jumbo Banana Muffins
Zouti
Engredyan
For the Jumbo Banana Muffins:
- 250 g (2 tas) tout-purpose farin kiyè ak nivele
- 1 gwo kiyè boulanjri poud
- ¼ ti kiyè bikabonat
- ¼ ti kiyè kosher sèl
- 4 gwo kiyè bè sere , fonn ak refwadi
- 4 gwo kiyè lwil zaboka oswa nenpòt lwil oliv net
- ½ tas granules sik
- ½ tas limyè mawon sik
- 2 gwo ze , tanperati chanm
- 225 g (1 tas) bannann kraze , soti nan 2 a 3 bannann mwayen ki twò mi
- 1 gwo kiyè pi bon kalite ekstrè vaniy
- ¼ ti kiyè tè Saigon kannèl
- ¼ tas buttermilk oswa buttermilk endijèn (gade Nòt)
- 65 g (¾ tas) nwaye griye koupe epi konbine avèk 1 gwo kiyè farin , sa a se opsyonèl men trè rekòmande pou teksti.
enstriksyon
- Preheat the oven to 350°F. Line a jumbo 6-cup nonstick muffin pan with paper liners or spray it with baking spray with flour. In a medium bowl, whisk together the flour, cinnamon, baking powder, and baking soda. Set the dry ingredients aside. Mash 2 to 3 bananas (you'll need 1 cup in total) with a fork in a small bowl until smooth.
- Nan yon lòt bòl mwayen, fwe ansanm bè ki fonn, lwil oliv, sèl, vaniy, ze, buttermilk, ak sik jiskaske melanj lan byen enkòpore. Lè sa a, brase bannann yo kraze.
- Create a small well in the center of the dry ingredients. Pour the banana mixture into the well. Use a rubber spatula to gently fold the mixture until the dry ingredients are moistened but still lumpy. Be careful not to overmix the batter, which can cause the muffins to become dense.
- Toss the chopped pecans with 1 tablespoon of flour and gently fold them into the batter. Divide the batter evenly into the muffin tin. Tap the pan on the counter a few times to remove any air bubbles. Bake the muffins for about 27 to 29 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the jumbo banana muffins to a wire rack to cool. Serve and enjoy!
nòt
To Reheat: Preheat the oven to 350°F. If the muffins are frozen, thaw them in the refrigerator overnight before reheating. Place the muffins on a baking sheet and bake for 5 to 10 minutes until heated through. Alternatively, you can reheat the muffins in the microwave for 10 to 15 seconds on high. Be careful not to overheat the muffins, as this can cause them to become dry or tough. Fè-devan Make the Jumbo Banana Muffins up to 1 day ahead and store them in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator, separated by layers of baking parchment paper. To reheat, you can either microwave the muffins until heated through or warm them in the oven for 10 to 15 minutes. Ki jan yo friz Allow the muffins to cool completely. Individually wrap the muffins in plastic wrap or aluminum foil, making sure they're tightly sealed. Place the wrapped muffins in a freezer-safe container or plastic bag and label them with the date. Store the muffins in the freezer for up to 3 months. To thaw and reheat the muffins: Remove the muffins from the freezer and unwrap them. Let the muffins thaw at room temperature for 1-2 hours or overnight in the refrigerator. Preheat the oven to 350°F. Place the muffins on a baking sheet and bake for 5-10 minutes until heated through. Alternatively, you can microwave the muffins for 15-20 seconds on high. Serve and enjoy your delicious, thawed Jumbo Banana Muffins! Ki jan yo fè Buttermilk endijèn: Ajoute ¾ ti kiyè ji sitwon, vinèg blan distile, oswa vinèg pòm sidr nan yon tas ki mezire likid ak ase lèt pou ranpli li nan liy lan ¼ tas. Brase epi kite melanj lan chita pou 10 a 15 minit nan tanperati chanm; li pral curdle yon ti kras, epesir, epi yo dwe pare pou itilize.
Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.