Banana-Jam Muffins
Moist, flavorful banana-jam muffins with a hint of lemon and pecans, perfect for breakfast or snack, appealing to banana and jam lovers alike.
Ingredients
- 1/2 cup butter-flavor shortening
- 1 cup granulated sugar ⓘ
- 2 eggs ⓘ
- 1 3/4 cups self-rising flour ⓘ
- 1/3 cup oat bran ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup mashed ripe banana ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/2 cup strawberry jam ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/3 cup brown sugar ⓘ
- 2 tablespoons chopped pecans ⓘ
Instructions
- Preheat oven to 400°F and line a muffin pan with paper liners.
- Beat 1/2 cup butter-flavor shortening and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine 1 3/4 cups self-rising flour, oat bran, baking powder, and salt.
- Mix mashed ripe banana with lemon juice.
- Gradually add the dry ingredients to the shortening mixture, mixing just until combined.
- Stir in vanilla extract, strawberry jam, and chopped pecans.
- Spoon the batter into prepared muffin cups, filling about 2/3 full.
- Bake at 400°F for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from pan and serving.
Tips & Substitutions
To enhance the flavor, consider using overripe bananas as they add more sweetness. You can substitute the strawberry jam with any fruit jam of your choice, such as raspberry or apricot. For a healthier twist, replace half of the butter-flavor shortening with unsweetened applesauce. Ensure not to overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These Banana-Jam Muffins make a delightful breakfast or snack option. Serve them warm with a pat of butter or cream cheese for added richness. They pair wonderfully with a cup of coffee or tea. For a complete brunch, serve alongside Chris' Sour Cream Coffee Cake for a sweet spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the muffins by wrapping them individually in plastic wrap and placing them in a freezer bag. To reheat, microwave for 15-20 seconds or warm in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Jam Muffins contains roughly 305 calories, with 3g protein, 24g carbohydrates, and 15g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 829mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour by adding 1 teaspoon of baking powder and a pinch of salt for every cup of flour used. This will help achieve the same leavening effect as self-rising flour.
What can I use instead of butter-flavor shortening?
You can substitute butter-flavor shortening with unsalted butter or coconut oil. Just ensure to melt the butter before mixing to incorporate it well into the batter. This will give your muffins a rich flavor and moist texture.
Can I make these muffins vegan?
Yes, to make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter or coconut oil instead of butter-flavor shortening. Additionally, ensure that the jam is free from animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).