Banana Chip Muffin Tips
How do I quickly ripen bananas?
When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. If you have a day or two to spare, place bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits and quicken the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm in a 250° oven for 15-20 minutes. Check out this article for more banana ripening tips
Do you have to use baking soda in banana bread?
Both baking soda and baking powder are chemical leaveners that provide lift to your baked goods. If you want some rise in your banana bread and don’t have baking soda handy, try substituting baking powder. Baking powder is about 4 times weaker than baking soda. So for this recipe, use 4 teaspoons baking powder as a substitute for the 1 teaspoon baking soda. If the rise is not important to you, you can leave it out completely. Learn more about the difference between baking soda and baking powder
How do I keep my muffins moist?
To keep your muffins moist and fresh tasting after baking, let them cool completely on a rack. Then, store them in an airtight container lined with paper towels. Before securing the lid, gently place another piece of paper towel on top of the muffins to absorb any excess moisture.
How long do muffins last?
Muffins last for 2-4 days when stored on the counter in an airtight container. For longer storage, freeze them in an airtight freezer container for up to 3 months. Get more tips for storing your favorite baked goods
1 muffin: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 172mg sodium, 33g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.