You’ll probably get a different reply from each person, from brown sugar topping to spices like cloves and cinnamon!
It would take too much time to make a treat to order. So how do you go about making the banana muffins that’s sure to please nearly everyone’s taste buds?
Two helpful hints are:
>> Use ripe bananas in the mix.
Properly store or freeze the muffins once they’ve cooled.
I’ve noticed that my local stores sometimes have only green bananas on the shelf. Part of the reason is that bananas are one of the few fruits that continue to ripen after they are picked.
Because of the distance between the plantation and the market, their harvest time is before the peel starts turning yellow or golden.
How to Ripen Bananas Quickly:
There are three popular methods for reducing the ripening time needed so the banana is ready when you are.
① Microwave in Minutes!
The yellow peel doesn’t always indicate a soft banana inside. Use a fork to poke holes in unpeeled bananas. Then put them on a paper towel in the microwave.
Zap them on high for 30 seconds. Repeat the process until the flesh is soft. Unpeel, scoop the fruit into a bowl and mash.
② Hasten to Ripen Using the Oven.
The bananas will be ready in just a couple of hours. Set the temperature at 300 F. Place unpeeled bananas on a baking sheet lined with parchment or silicone.
Leave some space between the fruit and bake 30 minutes. If they aren’t soft enough, bake an additional 15 minutes. Don’t worry about the peel turning black – that’s normal. You just want the inside to be mushy enough for the recipe. Let the bananas cool on the baking sheet before working with them.
③ Ripen Bananas by Putting them in a Closed Paper Bag.
Ethylene gas from the peels makes the fruit ready to use for baking in two to three days.
① Ripe bananas make muffins delicious by adding sweetness and moisture. Keep the fresh, tasty goodness by storing up to three days in an airtight container.
② It’s easy to freeze banana muffins once they’ve cooled. Wrap each muffin with cling film, place them in zip bags, and freeze. Let thaw at room temperature and serve.
③ Using oil makes the banana muffins super moist considering that ripe bananas have already its strong flavor, so using the butter is not that necessary.
Watch How to Cook Banana Chocolate Chip Muffins 👇👇
These incredibly moist, soft Banana Chocolate Chip Muffins are topped with (streusel) crumb toppings and then drizzled with a vanilla icing. Perfect for breakfast or a snack! * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The Fork Bite
Banana Chocolate Chip Muffins
Amount Per Serving Calories 427.19 kcal % Daily Value* Total Fat 16.7 g 25.7% Saturated Fat 4.87 g 24.4% Trans Fat 0.19 g Cholesterol 34.8 mg 11.6% Sodium 190.73 mg 7.9% Total Carbohydrate 66.21 g 22.1% Dietary Fiber 2.13 g 8.5% Sugars 45.06 g Protein 4.4 g Vitamin A Vitamin C Calcium Iron
These incredibly moist, soft Banana Chocolate Chip Muffins are topped with (streusel) crumb toppings and then drizzled with a vanilla icing. Perfect for breakfast or a snack!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Fork Bite