Can I use frozen bananas?

Absolutely! Thaw them first (I just microwave for 30-second bursts), then drain any excess liquid. The bananas will be extra mushy - perfect for baking! Pro tip: freeze your overripe bananas in their peels, then when thawed, just snip the end and squeeze out the banana like toothpaste. No peeling required!

How do I prevent dry muffins?

Three secrets: 1) Don't overbake - pull them the second the toothpick comes clean, 2) Use very ripe bananas (the natural sugars keep them moist), and 3) Don't overmix the batter. Also, storing them properly makes a huge difference - that's why I'm so particular about the paper towel trick in the container.

Can I make these without eggs?

Yes! I've had great results using a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). The bananas provide so much moisture that the texture stays perfect. You could also try applesauce - about 1/4 cup per egg.

Why did my muffins sink in the middle?

Oh no! Usually this means either 1) Your baking soda was old (test it by mixing with vinegar - it should bubble vigorously), 2) You opened the oven door too early (wait at least 15 minutes!), or 3) The batter was overmixed. Next time, try tapping the filled muffin tin on the counter a few times before baking to release air bubbles.

Can I make this as a loaf instead?

Of course! Pour the batter into a greased 9x5 loaf pan and bake at 350°F for 50-60 minutes. Do the toothpick test starting at 50 minutes. The loaf version is wonderful for gifting - just wrap it in parchment and tie with twine for a homemade touch!

Irresistible Banana Bread Muffin Recipe in Just 20 Minutes

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Easy and delicious banana bread muffins, perfect for breakfast or a snack. Moist, flavorful, and simple to make with ripe bananas.

Author: PureCookingJoy
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 12 muffins 1x
Category: Baking
Method: Oven-baked
Cuisine: American
Diet: Vegetarian

Ingredients

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1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup sugar
1 egg
1/3 cup melted butter
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, mix flour, baking soda, and salt.
In another bowl, mash bananas and mix in sugar, egg, melted butter, and vanilla.
Combine wet and dry ingredients, stirring until just mixed.
Divide batter evenly into muffin cups.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool before serving.

Notes

Use very ripe bananas for the best flavor.
Add nuts or chocolate chips for extra texture.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 15g
Sodium: 200mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://purecookingjoy.com/banana-bread-muffin-recipe/