Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate the muffins, where they will keep for up to a week.
Reheating:
Microwave: For a quick reheat, microwave individual muffins for 15-20 seconds.
Oven: To maintain a fresh-baked texture, reheat muffins in a preheated oven at 160°C for about 5-7 minutes.
Helpful Tips for Enhancing the Recipe
Use Overripe Bananas: Choose bananas with brown spots for the best flavor and natural sweetness.
Don’t Overmix: Gently fold the wet and dry ingredients together to keep the muffins light and fluffy.
Add Extra Flavor: Sprinkle a pinch of cinnamon or nutmeg into the batter for a warm, spicy note.
Customize Mix-Ins: Try adding nuts like walnuts or pecans for a crunchy texture.
Line the Pan: Use paper liners in the muffin pan for easy removal and cleanup.
Check for Doneness: Insert a skewer into the center of a muffin. If it comes out clean, the muffins are ready.
Room Temperature Ingredients: Use room temperature eggs and milk to ensure even mixing.
Muffin Size: Use a cookie scoop to evenly portion the batter into the muffin cups.
Cool Properly: Allow muffins to cool in the pan for a few minutes to set before transferring to a wire rack.
Freeze for Later: Individually wrap muffins in plastic wrap and store in a freezer bag for up to 3 months.
Popular Questions and Answers
Can I use whole wheat flour instead of self-raising flour?
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