Usually, Muffins are like quick bread dry out quickly and are best consumed the same day baked, but not in the case of my Snickerdoodle Banana Muffins. These muffins stay moist and taste awesome even after three days.
I like to make life easy for you, so this recipe will allow you to enjoy these Snickerdoodle Banana Muffins for a longer time. There is no hard work in making these muffins at all, the mixing and baking hardly take 30 minutes and you’re ready to enjoy it.
I asked my sisters (My virtual assistances if I may call them that!) Which spice go well with bananas? They both agreed that it must be cinnamon. I was thinking more of cardamom and nutmeg but I guess cinnamon can give it that kick.
Snickerdoodle Banana Muffins are great for breakfast or even as a snack. I would suggest you cut the muffin in half and spread a thin layer of butter on one-half, maybe spread jam on the other half, and please do not forget that big glass of chilled milk.
Making Snickerdoodle Banana Muffins.
If you want to store these muffins for a longer time, you should freeze the muffins. Storing muffins in the fridge will make them dry. What you should do to preserve the fresh taste and texture:
- When the muffins are completely cool, place them in a Ziploc bag.
- Try to take out as much air possible from the bag, seal, and place in the freezer.
- These muffins will keep well for up to 2 months.
- To have a muffin, place it on the kitchen counter to thaw completely. If you like the muffin a little warm, after thawing, microwave for 10 seconds and enjoy.
You will notice from the instructions of making Snickerdoodle Banana Muffins, that it is quick and the ingredients are easily available in any kitchen, so why not make some muffins today?
Here are some muffin recipes you may like:
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