Banana Bread Muffin
During the summer months, I try not to use the oven that much as it heats up the whole place. So, I normally bake my favourite Banana Bread in muffin tins. By doing that, I can reduce the baking time to about one third of the normal time require for baking in a loaf pan.
I have this Banana Bread recipe which bakes in a loaf pan for 70 minutes but I made it in muffin tins in for only 20 to 25 minutes. This way, it’s also cost effective as we can save on hydro bill.
Here is the Banana Bread which I made in the muffin tins.
The muffins turned out beautifully with nice colour.
Ingredients
- 2 ripe bananas
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 2 eggs
- 2/3 cup sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup chopped walnuts
Click on the link below for the instructions.
Instructions
Preheat the oven to 350F. Spray a large 12 muffin tins pan with vegetable spray.
 Mash the banana with a fork. You should use very ripe bananas, those left over that you cant just eat them as it is. |
 Mix in orange juice and vegetable oil. |
 Add in the sugar and mix well. |
 Lightly beat the eggs before adding to the mixtures. |
 Whisk the flour, baking powder and salt in a bowl to combine the dry ingredients together. Add the dry ingredients into the wet ingredients and mix until you dont see the flour. Do not overmix. |
 Fold in the chopped walnuts. |
 Spoon the batter into the muffin tins. Bake at a preheated 350F oven for 20-25 minutes. The aroma of bananas filled the kitchen while the muffins are baking.Let the muffins rest in the pan for 10 minutes before removing them to cool on wire rack.Enjoy. |
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Windy | Jul 27, 2006 | Reply
I tried to make banana muffin before but failed (didn’t cooked well inside and always stucked to the muffin cases). I guess I need to tried your recipe one day and see would it work…
Suanne | Jul 27, 2006 | Reply
Hi Windy, I had made the banana muffin bread a few times and the muffins always turned out great. I also made them with a combination of 1/2 cup walnuts and 1/2 cup semi-sweet chocolate chips for my kids. Try using vegetable spray on the muffin tins to prevent from sticking. Let me know how your muffin turns out using my recipe.
Rukya Rahman, London | Aug 4, 2007 | Reply
Hi Suanne! Can I substitute the eggs with milk or water, the vegetable oil with corn oil, the baking powder with baking soda and the walnuts with hazelnuts or chocolate chips? Would it make a difference to the taste if I baked it in a pan rather than muffin tins? Should I grease or line the pan?
Suanne | Aug 4, 2007 | Reply
Hi Rukya, I would not recommend that you substitute the eggs with milk or water, not for this recipe. It worked for the steamed banana cake but I have never try to substitute eggs with milk or water in this recipe.
It is ok to substitute the vegetable oil with corn oil as corn oil does not have much flavour that will affect the taste of the muffin.
You can surely substitute hazelnuts or chocolate chips. They just give different texture and flavour. I think chocolate chips will go well with this recipe.
I would not recommend any substitution of baking soda for the baking powder. I had explained the difference in the comments section of the moist chocolate cake recipe. You may check the explanation there.
Rukya Rahman, London | Aug 5, 2007 | Reply
A very clear and straightforward response - just what I needed. Thanks Suanne.