Red velvet banana muffins have all the flavour of a banana muffin with the added chocolate flavour of red velvet. These muffins moist, flavourful, and have a perfect dome muffin top.
This unique flavour of muffin is perfect if you want to try something new!
WHY YOU’LL LOVE THEM
A fun and unique muffin. This is great if you want to experiment with a new flavour besides the classics.
Done by hand. No need for fancy equipment, everything is done by hand.
Perfect texture. These muffins are moist and soft.
Great for holiday baking. These muffins are a fun and easy bake for Valentines Day or Christmas.
Tastes amazing. The chocolate flavour of the red velvet comes perfectly with the banana taste!
- Bananas - This recipe use 3 ripe large bananas.
- White sugar
- Egg- This recipe use 1 large egg at room temperature.
- Vegetable oil
- Red food colouring- The amount needed may vary depending on the brand you use.
- White vinegar- A little bit gives it that red velvet flavour.
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Unsweeted cocoa powder
STEP BY STEP INSTRUCTIONS
(Full recipe below)
Preheat the oven to 425F and line 10 muffin tins with liners.
In a large bowl mash the bananas until there are no large pieces left.
Mix in the sugar.
Add the egg, vegetable oil, white vinegar, red food colouring. Mix till combined.
In a second medium sized bowl whisk together flour, baking powder, baking soda, cocoa powder, and salt.
Add the dry ingredients into the wet ingredients.
You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
Fill lined muffin tins with the batter until they are full.
Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
Let muffins cool for a few minutes in the pan before removing.
FREQUENTLY ASKED QUESTIONS
Why are there two baking temperatures?
This is done to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up.
After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.
STORING THE MUFFINS
These muffins are best eaten on the day you bake them. You can store these muffins at room temperature for up to three days.
Can I leave out the vinegar?
Yes, you can omit it if you do not have any on hand.
DO THE BANANAS HAVE TO BE RIPE?
Yes, you need to make sure the bananas are nice and ripe. Ripe bananas have a sweeter taste and break down easier in the batter.
DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?
Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin.
If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these red velvet banana muffins please leave a star rating and comment below!
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Red Velvet Banana Muffins
- large and medium mixing bowls
- muffin pan
- muffin liners
- 3 large ripe bananas
- 3/4 C white sugar
- 1 large egg at room temperature
- 1/3 C vegetable oil
- 1/4 tsp white vinegar
- 1/2 tbsp red food colouring this amount may very depending on the brand you use
- 1 & 1/2 C all purpose flour spooned and levelled*
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 C unsweetened cocoa powder
- Preheat oven to 425F and line your muffin pan with 10 liners.
- In a large bowl mash the bananas until there are no large pieces left.3 large ripe bananas
- Mix in the sugar.3/4 C white sugar
- Add the egg, vegetable oil, white vinegar, red food colouring. Mix till combined.1 large egg, 1/3 C vegetable oil, 1/2 tbsp red food colouring, 1/4 tsp white vinegar
- In a second medium sized bowl whisk together flour, baking powder, baking soda, cocoa powder, and salt.1 & 1/2 C all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1/4 C unsweetened cocoa powder
- Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
- Fill lined muffin tins with the batter until they are full.
- Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
- Let muffins cool for a few minutes in the pan before removing.