Banana muffins are an iconic muffin flavor that is great for children as well as adults. I would highly suggest making them for children with a huge sweetness due to the nutrition that bananas provide.
But what happens if you don’t have baking soda available in the pantry? But don’t fret muffins are simple to make with baking soda. All you need is to know what substitutes you can use in place of the rise agent. That’s the reason we developed this recipe!
I hope you love these banana muffins that are delicious and tasty.
If you’re looking to make these more decadent and delicious and dessert-like, I have a great suggestion for you at the end of the article So make sure you read on!
How To Choose Bananas For Muffins
Bananas are a great source of Vitamin K and potassium. They also are loaded with fructose which gives an extra sweetness. This means that when you mix them into the dessert they sweeten your dessert naturally, which means you don’t have to add any additional sugar.
These muffins need very little sugar processing due to the puree of bananas that we make them with.
Make sure that the bananas you pick are ripe. The older they are the more delicious the muffins will taste. Actually, the most delicious muffin bananas come that have tiny spots of black on the skin.
How to Substitute Baking soda In Muffins
There are three different ways to make muffins fluffy. The first method is to beat the whites until stiffness, the next is using baking soda and the final option is using baking powder.
The first approach is the most ancient. Prior to 1900, there were no chemicals employed to make cakes rise and become soft, so bakers used their hands and their ingenuity.
In this manner the making of any cake was done by beating egg whites until stiff. The famous Viennese cake can still be cooked using the same method.
Another option is to make use of baking soda. Baking soda has a very high pH, and when it is combined with an acidic ingredient it triggers an organic reaction that creates CO2 that causes food to become spongy or rise.
When recipes call for baking soda it is necessary for an acid ingredient to be included. The vinegar or lemon juice is typically employed (as in the case of the red velvet cakes).
We don’t recommend baking soda in muffins. The majority of muffins can be baked in multiple batches as the reaction that occurs with baking soda is extremely fast. So, when you are using baking soda, it is best to include it in the final mixture , and then bake it into the oven as soon as you can.
The third variant can be described as baking powder. Its baking powder formulation is much more intricate however, it does contain sodium bicarbonate. This acid component already present in the cream of tartar.
If you wish to make sure that your muffins’ rise it is recommended to utilize baking powder instead of baking soda.
Although they are identical, they serve different purposes and can result when baking. Do not substitute them. Also, If you’re using baking soda, make sure that you add an acid component to make sure that your muffins are properly grown.
The recipe is easy to follow. Mixing the ingredients will take less than 15 minutes. If you follow the quantities listed it is impossible to fail.
It is just necessary to be cautious not to fill your muffin cups to the top of the cup to prevent spills while baking them.
How to Make Banana Muffins without Baking Soda
The oven should be preheated to 325°F. Put the paper cups in the the muffin tin will be used for baking the muffins. Keep them in the fridge as mixing.
In the mixer’s bowl beat the butter together with the sugar until it changes to a light yellow color and is totally creamy.
Add the eggs one at a time. And continue to stir without stopping.
Once the mixture has been dispersed then add the puree of bananas and vanilla essence. Mix for a further minute.
Separate the flour from the muffins using baking powder. Add it to the mix. Check to see if there’s no flour sticking to the edges of the container. If there is, then beat it just a bit.
The mix is now all set. All you have to do is place them into the molds. Fill them at least 2/3 full.
Baking the muffins with bananas in 325degF about 20-25 minutes.
Be sure that they are cooked prior to removing them from the oven. You can poke them with the toothpick.
Take the muffins out of the oven and let them rest for at least a couple of minutes before removing these muffins from their mould.
Cool them. They can be kept for up to five days in an air-conditioned area.
If you’re looking to go more fancy and making these into banana cupcakes then I would suggest topping them with this incredible frosting recipe. I first made it for cinnamon rolls but then realized that it’s great on anything!
Banana Muffins with Baking Soda
yield: 12 MUFFINS Preparation time: 15 minutes Cook time: 25 Minutes Total time: 40 Minutes
Simple banana muffins that are simply the top!
- 2 cups self-rising , wheat-based flour
- 1 3/4 cups sugar
- 3 large eggs
- 1 1/4 cups butter
- 1/2 cup of mashed banana
- 1/2 tsp of vanilla essence
- 1tsp baking powder
- The oven should be preheated to 325°F. Place the paper cups into the the muffin tin will be used for baking the muffins. Keep them in the fridge the muffins while mixing.
- In the mixer’s bowl beat the butter using the sugar until it becomes light yellow and becomes completely smooth.
- Add the eggs one at a time. While stirring, do not stop.
- After the mixture is dilute Add the banana puree as well as the vanilla essence. Mix for a further minute.
- Separate the flour from the muffins using baking powder, and then add it to the mix. Check to see if there’s no flour stuck to the sides of the container. If there is, then beat it a bit more.
- Now, the mix is now all set. It is now time to put them into the molds. The molds should be filled with the mixture at least 2/3 full.
- Make banana muffins by baking them in 325 degrees F for between 20 and 25 minutes.
- Check that they’re cooked prior to removing them from the oven. Prod with the toothpick.
- Take them out of the oven and let them rest for at least a couple of minutes before removing these from their mould.
- Cool them. They can be kept for up to 5 days an air-conditioned area.
To make this recipe, it’s crucial to have cupcake lined with muffin tins and cupcake liners. We used cupcake liners in the size Ndeg10.
YIELD: 12 SERVING SIZE: 1 muffin
Serving Size: CALORIES: 383TOTAL FAT: 21gSATURATED FAT: 13gTRANS FAT: 1gUNSATURATED FAT: 7gCHOLESTEROL: 97mgSODIUM: 459mgCARBOHYDRATES: 47gFIBER: 1gSUGAR: 30gPROTEIN: 4g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!