Banana muffins can be made anytime of the year as bananas are always available with consistent quality. When you pull the banana muffins from the oven their golden brown crusts are delightfully crisp and although their crusts soften once covered and stored, their wonderful moist texture and sweet flavor remain intact.
This recipe uses bananas that have turned brown skin. The more ripe banana give more taste to the muffins. I have been making these easy banana muffins for years now and I’ve yet to find another recipe that I like better. These turn out fluffy, moist and tasting just amazing.
We love these muffins so much that my kids get excited when we have over ripe bananas and they ask for me to make them. They are really flavorful and they make the house smell amazing.
How to Make Banana Muffins- Best Ever Perfect Moist Banana Muffins- Simple Muffins Recipe
Preheat the oven to 180 degree C. In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
Pour melted butter into the mashed bananas and mix well.
Mix baking powder, baking soda and salt.
Add in the eggs, sugar and beat it well using an electric blender.
Mix in the flour, using a spatula, do not over mix.
Add vanilla essence and combine well.
Add tutty fruity and combine well.
Line a 12 hole muffin tin with paper cases. Spoon evenly into muffin tin and bake 20--25 minutes until muffins spring back when gently pressed.
Ready to Serve.
Enjoy!! Happy Baking and Stay Healthy!!