Receita Solta

Delicious Whole Wheat Banana Muffins for Breakfast

RS

Por

Master Receita Solta

Delicious Whole Wheat Banana Muffins for Breakfast
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories550 kcal

Resumo para quem tem pressa

"Os muffins integrais de banana combinam o dulçor natural da fruta madura com os nutrientes da farinha de trigo integral. São práticos para preparar em lote e garantem lanches saudáveis para a rotina diária."

Delicious Whole Wheat Banana Muffins for Breakfast

O Que Você Precisa Saber

- Baking soda associated with baking powder ensures uniform growth and aeration in the whole wheat dough. - The use of bananas with well-spotted peels brings natural sweetness and decreases the need for refined sugars. - Filling the pans up to two-thirds of the volume prevents the dough from overflowing when baking.

Ingredients

Main Course

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 3 mashed ripe bananas
  • 1/2 cup of honey or brown sugar
  • 1/4 cup of vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Use very ripe bananas for a sweeter flavor.
  • Replace the honey with coconut sugar for a vegan option.
  • Add walnuts or nuts for a crunchy touch.
  • Store the muffins in a closed container for up to 5 days.
  • Try adding spices like cinnamon or nutmeg.

Instructions

Main Course

1

Pré-aqueça o forno a 180°C e unte a forma para muffins.

2

In a bowl, mix the flour, baking powder, baking soda, and salt.

3

In another bowl, mix the mashed bananas, honey, oil, eggs, and vanilla.

4

Add the dry mixture to the wet ingredients and stir until incorporated (do not overmix).

5

Distribua a massa nas forminhas, preenchendo até 2/3 de sua capacidade.

6

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

7

Remove from the oven and let cool in the pan for 5 minutes.

8

Unmold and transfer to a rack to cool completely.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Whole Wheat Banana Muffins for Breakfast com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Amasse as bananas com um garfo até formar um purê homogêneo antes de juntar os outros ingredientes úmidos. - Misture a parte seca aos líquidos usando espátula em movimentos envolventes apenas até umedecer a farinha. - Deixe os bolinhos repousarem por 5 minutos na forma após saírem do forno antes de desmoldar sobre uma grade.

Variations

- Add half a cup of chopped walnuts or Brazil nuts to provide a crunchy contrast to the muffins. - Add a teaspoon of cinnamon powder and a pinch of ground nutmeg to intensify the aroma. - Incorporate a third of a cup of semi-sweet chocolate chips into the dough before filling the cavities.

Substitutions

- The honey can be replaced by an equal measure of brown sugar, demerara sugar, or sugarcane molasses. - Traditional vegetable oil can be replaced by melted coconut oil or warm melted butter. - The whole-wheat flour can be swapped for half oat flour and half white wheat flour.

How to Store

Store the muffins in an airtight container lined with paper towels at room temperature for up to 3 days. On warmer days, store in the refrigerator for up to 5 days to prevent mold growth due to humidity.

Can You Freeze It?

Baked muffins freeze perfectly for up to 3 months. Wrap each unit individually in plastic wrap and place in a freezer bag; thaw at room temperature or 30 seconds in the microwave.

What to Serve With

Accompany with a cup of freshly brewed black coffee or hot coffee with milk. They also pair well with a thin layer of natural peanut butter spread over the halved muffin.

Frequently Asked Questions

Why shouldn't you beat the muffin batter for too long?

Excessive handling of the dough develops the gluten in the whole wheat flour, resulting in dense, heavy, and doughy-looking fritters.

Can I use a banana that isn't fully ripe yet?

It is not recommended, as green bananas contain more resistant starch, less sugar, and little moisture, leaving the muffins dry and flavorless.

How to prevent muffins from sticking to the paper liners?

Use waterproof paper molds suitable for the oven or lightly grease the metal cavities of the baking sheet with oil and flour.

What is the definitive test to check the doneness?

Insert a wooden toothpick into the center of the muffin at 20 minutes in an oven at 180°C; if it comes out dry and without residues of raw dough, it is baked.

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