Banana and Jelly Muffins
Sweet, moist, and irresistibly flavorful, these Banana and Jelly Muffins combine the comforting taste of ripe bananas with a surprise burst of fruity jelly in every bite. Perfectly golden and tender, these easy-to-make muffins are a delightful twist on classic banana bread, with a hidden pocket of jam nestled inside for an extra touch of sweetness. With just 15 minutes of prep time, this kid-friendly recipe is ideal for breakfast on-the-go, brunch spreads, or a playful dessert. Customize with your favorite jelly or jam flavor and watch how these muffins become an instant family favorite. Bake up a batch today for a treat that’s as comforting as it is indulgent!
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (melted)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.5 teaspoons Baking powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 cups Milk
- 0.5 cups Jelly or jam of your choice
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lining it with cupcake liners or greasing it lightly.
In a medium-sized mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth.
Add the melted butter, granulated sugar, egg, vanilla extract, and milk to the mashed bananas. Whisk until the mixture is well combined.
In a separate large bowl, sift together the flour, baking powder, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
Gradually add the wet ingredients to the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Avoid overmixing to keep the muffins tender.
Fill each muffin cup about a third full with the batter. Drop about 1 teaspoon of jelly or jam in the center of each muffin cup, then cover with additional batter until the cup is about two-thirds full. Ensure the jelly is fully enclosed by the batter.
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden brown and a toothpick inserted near the edge (not through the jelly) comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 21.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
