Banana muffins are a classic flavor of muffin that is perfect for kids and adults alike. I highly recommend making these for kiddos who have a rampant sweet tooth because of the nutrients from the bananas.
But what if you don’t have baking soda in the pantry? Don’t worry, muffins are easy to make without baking soda. You just need to know what to substitute for the rising agent. That’s why we made this recipe!
You are watching: How To Make Banana Muffins Without Baking Soda
I hope you enjoy these ultra-delicious banana muffins.
If you want to make these extra decadent and dessert-like, I have an awesome tip for you toward the end of the post, so make sure to keep reading!
How To Choose Bananas For Muffins
Bananas are rich in potassium and vitamin K. They are also packed with fructose, which gives them extra sweetness. That means, when you add them to a dessert, they sweeten the dessert naturally, so you don’t need to add much more sugar.
These muffins require very little processed sugar thanks to the banana puree that we use for their preparation.
Make sure the bananas you choose are ripe. The more mature they are, the better the muffins will be. In fact, the best muffin bananas are the ones with small black spots on the skin.
How To Substitute Baking Soda In Muffins
There are generally three ways to make a muffin fluffy. The first is to beat the whites to stiff, the second is to use baking soda, and the third is to use baking powder.
The first way is the oldest. Before 1900, no chemicals were used to make cakes rise and feel fluffy, so the bakers made use of their arms and ingenuity.
In this way, the preparation of any cake involved beating the egg whites until stiff. Today, the famous Viennese cake is still prepared with this method.
The second way is to use baking soda. Baking soda has a high PH, and when mixed with an acidic ingredient, it produces a chemical reaction that generates CO2 which causes food to sponge or rise.
In recipes that recommend using baking soda, an acid ingredient must be added. Lemon juice or vinegar is generally used (as in the case of red velvet cake).
We do not recommend the use of baking soda for muffins. Most of the time muffins are baked in several batches, and the chemical reaction of baking soda is very fast. This means, if you use baking soda, you should add it last to the mixture and put it in the oven immediately.
The third form is baking powder. The baking powder formula is more complex, although it also has sodium bicarbonate, the acid component is already included in cream of tartar.
If you want to ensure your muffins rise well, you should use baking powder rather than baking soda.
Although these substances are physically very similar, they have different functions and results in baking. Avoid substituting them, and if you use baking soda, don’t forget to add an acid ingredient to ensure that the muffins grow properly.
This recipe is very simple. The mixing of the ingredients takes less than 15 minutes, and if you follow the indicated amounts, you cannot fail.
You just have to be careful not to fill the muffin cups too full to avoid spilling when you are baking them.
How To Make Banana Muffins Without Baking Soda
Preheat the oven to 325°F. Place the paper cups in the cavities of the muffin tin that you will use to bake the muffins. Reserve while you mix.
In the bowl of the mixer, beat the butter with the sugar until the butter turns a light yellow color and is completely creamy.
Then add the eggs one by one. Without stopping stirring.
When the mixture is sufficiently diluted, add the banana puree and the vanilla essence. Beat for one more minute.
Sift the flour from the muffins with the baking powder and add it to the mixture. Make sure there is no flour stuck to the edges of the container, if so, you can beat a little more.
At this point, the mixture is ready. You just have to place them in the molds. Fill them with mixture up to 2/3 full.
Bake the banana muffins at 325°F, for approximately 20 to 25 minutes.
Make sure they are well cooked before removing them from the oven, prodding with a toothpick.
Remove the muffins from the oven and wait a few minutes before removing them from the mold.
Let them cool. You can keep these muffins for up to 5 days in a cool place.
If you feel like getting extra fancy and turn these into banana cupcakes, then I recommend topping these with this amazing frosting recipe. I originally made it for cinnamon rolls but quickly discovered that it’s delicious on just about anything!
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