Banana Muffins
Moist, tender, and banana-y, these muffins represent comfort food at its best.
Based on Susan Reid’s King Arthur Baking recipe ↗
- Time
- 50 minutes
- Makes
- 12, 12 muffins
- Oven, conventional
- See source recipe
Before you begin
Read the whole recipe, then get these ready.
- Read the original source for equipment and pan size
- Kitchen scale
- Measuring spoons
Imported for private use. Check the original source before baking and add your own Indian kitchen notes.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
- 2
Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.
- 3
Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
- 4
Work the topping ingredients together until the mixture is crumbly.
- 5
Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.
- 6
Sprinkle muffins with the topping.
- 7
Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.
Your baking notes
Notes stay on this device.