Banana Muffins

A muffin is a type of semi-sweet cake or quick bread that is baked in portions appropriate for one person. They are similar to cupcakes, although they are usually less sweet and lack icing. Savory varieties, such as cornbread muffins or cheese muffins also exist. The term also refers to a disk-shaped muffin, called an English muffin outside the United Kingdom. There are many varieties such as low-fat and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, raspberry, cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry, almond, and carrot, baked into the muffin. Muffins are often eaten for breakfast; alternatively, they may be served for tea or at other meals.

Here, I am sharing the recipe for Banana Muffin – my favorite kind! I love the sweetness, fruitiness and warmth of a banana muffin which makes it the best comfort food!

Serves: 12 Muffins or 36 Mini-muffins

Time: 30 mins

Ingredients

4 ripe bananas, plus 1 for garnish

1 cup packed light-brown sugar

1/2 cup canola oil (or any vegetable oil)

1 large egg

1 cup all-purpose flour (Maida)

1 cup whole-wheat flour (Atta)

1 tsp baking powder

1 tsp baking soda

1/2 teaspoon salt

1/2 cup sour cream

1 tablespoon pure vanilla extract

Directions

• Preheat oven to 350 degrees.
• Line a muffin pan or ramekin moulds, regular or mini, with paper liners.
• Peel four bananas and beat until mashed, about 1 minute with a blender.
• Add brown sugar, oil, and egg; beat until smooth.
• Add the two flours, baking powder, baking soda, and salt; beat until smooth.
• Add sour cream and vanilla; beat until combined well.
• Fill muffin liners three-quarters full.
• Slice remaining banana into thin rounds; place a slice on each muffin.(optional)
• Bake for about 25 minutes for regular muffins and 20 for mini, rotating pan after 10-12 mins, until tester inserted into center comes out clean.
• Transfer to wire rack to cool. Store covered, at room temperature.