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.
-Awụlikwa elu na-:
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.
Ya mere, were otu iko kọfị, ụkado quemado, kọfị ude, or your favorite beverage, and indulge in these jumbo muffins that are sure to satisfy your sweet tooth!
Maka nri ndị ọzọ na-atọ ụtọ nke banana sitere n'ike mmụọ nsọ, lelee ndị a Banana Muffins with Streusel, Chocolate banana muffins, Banana Nut Muffins, Banana Obere Chocolate Chip Muffins, na whole wheat banana muffins.
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.
N'ịbụ ndị jupụtara na ụtọ banana na-atọ ụtọ, ha bụ ọkacha mmasị n'etiti ma ụmụaka ma ndị okenye. Ma ọ bụrụ na ị na-enwe mmasị, ị nwere ike hazie ha site na ịgbakwunye ihe mgbakwunye dị iche iche dị ka walnuts toasted, almọnd, ibe chọkọleti, mịrị amị, ma ọ bụ kranberị.
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
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Preheat the oven to 350°F. Line a jumbo 6-cup nonstick muffin pan with paper liners or spray it with mmiri ịgba na ntụ ọka. Na nnukwu efere, jikọta ntụ ọka, pawuda, ntụ ntụ, na soda soda. Debe ihe ndị akọrọ. Mash 2 ruo 3 banana (ị ga-achọ 1 iko na mkpokọta) na ndụdụ na obere efere ruo mgbe ire ụtọ.
Na nnukwu efere ọzọ, jikọta bọta gbazere, mmanụ, nnu, vanilla, àkwá, buttermilk na sugars ruo mgbe agwakọtara ngwakọta ahụ nke ọma. Mgbe ahụ, tinye banana ndị a gwakọtara agwakọta.
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!
Ntụziaka ndị ọzọ sitere n'ike mmụọ nsọ banana:
- Banana Obere Chocolate Chip Muffins
- Chocolate banana muffins
- Achịcha banana toffe na-atọ ụtọ
- Muffins banana
- Achịcha Bred
Ntụziaka
Easy Jumbo Banana Muffins
Ngwaọrụ
Efrata
For the Jumbo Banana Muffins:
- 250 g (Iko 2) ntụ ọka ntụ ọka niile ejiri ngaji wee gbado ya
- 1 tablespoon ntụ ịme achịcha
- ¼ teaspoon ntụ iji koo achịcha
- ¼ teaspoon nnu kosher
- 4 tablespoons bọta nke a na-agwaghị agwa , gbazee na mma
- 4 tablespoon mmanụ ube oyibo ma ọ bụ mmanụ ọ bụla neutal flavored
- ½ Iko sugar granulated
- ½ Iko ọkụ aja aja
- 2 nnukwu àkwá , ọnụ ụlọ okpomọkụ
- 225 g (1 cup) banana amịchara , si 2 ruo 3 banana ọkara chara acha
- 1 tablespoon ihe dị ọcha vanilla wepụ
- ¼ teaspoon ala Saigon cinnamon
- ¼ Iko mmiri ara ehi ma ọ bụ mmiri ara ehi emere n'ụlọ (lee ndetu)
- 65 g (¾ cup) walnuts toasted chopped ma jikọta ya na 1 tablespoon ntụ ọka , nke a bụ nhọrọ mana akwadoro nke ukwuu maka udidi.
ntuziaka
- 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.
- Na nnukwu efere ọzọ, jikọta bọta gbazere, mmanụ, nnu, vanilla, àkwá, buttermilk na sugars ruo mgbe agwakọtara ngwakọta ahụ nke ọma. Mgbe ahụ, tinye banana ndị a gwakọtara agwakọta.
- 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!
Notes
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. Mee-N'iru 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. Otu esi ajụ oyi 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! Otu esi esi mmiri ara ehi emere n'ụlọ: Tinye ¾ teaspoons nke ihe ọṅụṅụ lemon, ọcha mmanya distilled, ma ọ bụ apụl cider mmanya gaa na iko mmiri mmiri na mmiri ara ehi zuru oke iji mejuo ya n'ahịrị ¼-cup. Mee ka ngwakọta ahụ nọrọ ọdụ maka nkeji 10 ruo 15 na okpomọkụ ụlọ; ọ ga-agbagọ ntakịrị, gbakọọ ma dịrị njikere iji.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.