Banana muffins
26 February 2010 | 122 comments
Posted in cake/ muffin, Featured Articles, fruits, snacks, Vegetarian, Western
Posted in cake/ muffin, Featured Articles, fruits, snacks, Vegetarian, Western
Pages: 1 2
RECIPE FOR BANANA MUFFINS
Source: Adapted and modified from Cooking Crave
Makes: 14-18 small muffin paper cups (depending on the size of the muffin cups)
Ingredients:
250 g plain flour
2 tsp baking powder
1/2 tsp ground cinnamon
3 tbsp desiccated coconuts (optional)
60 g unsalted butter (melted, at room temperature)
60 g fresh milk
2 eggs (lightly beaten) – I used large eggs
2 tsp vanilla essence
80 g castor sugar
Pinch of salt
5 medium over-ripe bananas (mashed) – about 6 inches longMethods:
- Preheat oven to 200°C (see note 1). Prepare muffin paper cups (see note 6).
- Sieve plain flour, baking powder and ground cinnamon. Add in desiccated coconuts. Set aside.
- In a large bowl, combine melted butter, milk, lighted beaten eggs and vanilla essence. Stir until well mixed. Add in sugar and salt. Mix till well combined.
- Add in the mashed bananas and mix well.
- Use a spatula to gently fold in the dried ingredients in step 2 till well combined and no traces of flour. Do not over-mix the batter. The batter should be thick (“spoonable” not “pourable”).
- Transfer batter into a piping bag (see note 2) and pipe batter into the muffin cups until each cup is 80% full (see note 3).
- Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes (see note 1), or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked though. Cool on a wire rack.
Notes:
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. However, the baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.
- You can DIY your own piping bag by using a clean plastic bag and cut away a small corner.
- If you want a dome-effect muffin, you can fill the batter almost to the brim (90% full). This tip works well for muffin tray. I only filled my muffin paper cups until 80% full. Otherwise, the muffins will overflow before setting. So do your own experiment to achieve the best results.
- It’s best to serve warm. Keep extra muffins in the freezer for future consumption. Thaw it in the room temperature. Toast in the oven or steam it. I personally prefer to steam my muffin as it is more moist.
- You will find tips on how to make muffins on my early post.
- The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.
- You can find paper muffin cups at any local baking supplies stores. I bought mine from Phoon Huat (Simei branch) and Sun Lik Trading (33 Seah Street, opposite Bras Basah Complex as well as Raffles Hotel. Same road with toy muzeum).
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Ur muffin recipe is good.not too sweet. I guess ill be eating alot then.. Haha. Thanks
Shirley: Thanks for your kind feedback!! That’s great to know that you like them.
Hi.
Itried this recipe tonight. It’s really good! Hmmwen I went back to your site to check the picture, it’s different from mine. It’s not golden brown. Do I need to leave it longer in the oven?
Thanks
Michelle: The colour of the muffins will turn darker (ie more brownish) and more moist after one night. I took my photo the next day. You can leave your muffins inside the oven for another 6-8 minutes after the baking time with power off. So, the residue heat will help to brown the muffins a little bit. Please note that the darker the muffins, the drier they become. Thus, it’s better not to over-bake them. Hope it helps!
Hi
Does your recipe still work if I halved all the ingredients?
Carrin: Yes, sure you can. Even if you stick to the original recipe, you can freeze any leftover and consume them later.
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My muffin doesn’t seem to rise.I don’t know where have I gone wrong.
Ivy: Sorry to hear about that.
I’m not sure how to advise you as you didn’t provide me enough information. Over or under mixing your batter could be the reason too. Maybe you go through the comments made by other readers and see whether they are relevant to your situation. Give it another go and see how it goes. Please don’t give up as this recipe has been tried and tested by many of my readers who are new in baking. 
Made these muffins yesterday and they taste great!
I used organic coconut oil in place of the melted butter ;D
Hi there, just baked a batch of the muffins. The texture is dense and heavy, which I guess is typical of a muffin… Am I right?
The texture however is rather chewy, I can’t say that it’s moist. Just wondering had I over mix it?
And as I remove the muffin case,it doesn’t come off clean, it has a good amount of muffin stuck to it, from the sides to the bottom of the muffin case.
Would u b able to tell what went wrong? Many thanks!
Jaclyn: For my muffins, they should not be dense and heavy. In your case, I think you may under/ over-mix. It’s quite hard for me to trouble shoot your problems as I didn’t see how you made it. Did you mash your bananas until mushy? Why not go through my recipe again, compare it with my other muffin recipes and give it another try. If you’re using a muffin pan, then you need to grease it, sieve flour on top and dust off any extra flour. Hope it helps!
Sorry, I forgot to add that I used cake flour instead and replaced the butter with oil.
Jaclyn: Your substitution sounds fine to me and will not affect the muffins to be dense and heavy.
Hi there! Thanks for ur reply, I definitely will try again, cos its so fuss free! Many many thanks!
Jaclyn: Don’t mention it. You’re always welcome!!
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