Moist Mini Banana Muffins

Sep 8, 2013 · 6 Comments

Moist Mini Banana Muffins are a must-have recipe in everyone's home. This is an incredibly soft banana muffin recipe made with bakery-style muffin tops. Topped with a cinnamon sugar streusel, no one can deny!

I love making recipes with bananas! Filipinos whip up No-Bake Banana Strawberry Pie, Papaya Banana Smoothies, and Banana Chocolate Pound Cake. So good and super easy to make!

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What are Moist Mini Banana Muffins?

Moist Mini Banana Muffins are soft, bite-sized treats made with ripe bananas. They’re sweet, fluffy, and perfect for snacking. While not originally Filipino, bananas are a big part of Filipino cooking.

The star ingredient, ripe bananas, adds natural sweetness and moisture. They’re one of those easy banana muffins that kids and adults both love!

History of Moist Mini Banana Muffins

Banana muffins started in the U.S. during the 1930s when baking soda and powder became popular. People wanted to use overripe bananas instead of throwing them away.

The recipe spread fast because it was simple and tasty. Over time, mini versions became a favorite for quick snacks, especially made in mini muffin tins with big banana flavor.

Substitutions

Butter – Use melted vegetable oil, coconut oil, or vegan butter for a dairy-free version.
Egg – Replace with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
Sugar – You may substitute with coconut sugar, stevia, or a mix of erythritol and xylitol.
Flour – Swap regular flour with whole wheat flour or gluten-free flour if needed. Both work well with banana muffins!

Variations

Add-ins – Mix in chopped nuts, mini chocolate chips, or shredded coconut to the batter.
Fruity Touch – Add blueberries or chopped strawberries for a fruitier twist.
Tropical Flavor – Add a dash of cinnamon and nutmeg or stir in 2 tablespoons of crushed pineapple (drained).

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week or freeze for up to 2 months. Make sure to thaw at room temperature before serving.
Reheat in a toaster oven or microwave for a fresh-out-of-the-oven experience.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Preheat the oven to 375°F. Prepare your muffin pans and muffin liners.

In a large bowl, mix together the flour, baking soda, baking powder, and salt.

In another bowl, mash the ripe bananas until they are even in texture and smooth enough.

After mashing the bananas, mix in the sugar and melted butter.

Beat together bananas, sugar, egg, and melted butter.

Stir the banana mixture into the flour mixture just until moistened.

This is how the final batter of the banana muffins looks after mixing it well.

Place the muffin batter into the muffin liners. I used a small plastic spoon and a bread knife to push the sticky batter.

In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.

Black bowl with sugar, cinnamon and oats

Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Tray of Moist Mini Banana Muffins in the oven

Tadaaaaa! I promise your whole house would smell so delicious!

Moist Mini Banana Muffins taken from oven

Hint: Make sure your bananas are super ripe. Those with brown spots are best! They’ll give your muffins the natural sweetness and moisture they need.

⭐ Top Tip

Don’t overmix your batter! Stir just until the flour disappears. Overmixing can make muffins dense and chewy instead of light and fluffy. And for the perfect streusel crunch, chill the topping for a few minutes before sprinkling.

FAQ

What is the secret to making moist muffins?

Use ripe bananas, don’t overmix the batter, and don’t overbake. Butter and sugar also help keep them moist.

What is the most important rule to follow when baking muffins?

Don’t overmix the batter. It makes muffins tough instead of soft and fluffy.

Do mini muffins need to be refrigerated?

Not right away. You can keep them at room temperature for 2–3 days. If you want them to last longer, store them in the fridge.

More Banana Desserts

Storytelling Time!

Bananas are a staple at my house. I always have frozen bananas on hand and fresh bananas ready to eat. However, a lot of times the bananas end up becoming overripe, and they get that smell of overripe bananas, and that's my signal to bake something with them.

Anyways, this is my favorite banana muffin recipe, which everyone always asks for whenever I bake them!

You can eat them fresh from the oven (but cool them a bit 🙂 ) or let them cool off while making yourself a cup of coffee. It's the perfect drink to have with these delicious banana muffins!

How to Make Pandesal

Sep 8, 2013 · 31 Comments

Know how to make Pandesal in beginner steps! These homemade Filipino-style sweet rolls are best enjoyed in the morning, filled with any spread or filling! It's delicious, soft, and airy and will become your favorite bread.

Love Filipino bread? Try my Ube Pandesal, Red Velvet Pandesal, Spanish Bread, or my Malunggay Whole Bread!

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What is Pandesal?

Pandesal, or Pan de Sal, is the most common bread roll in the Philippines. It actually traces its roots back to the Spaniards, who introduced baking traditions during the colonial period. Originally inspired by Pan de Suelo, this Filipino adaptation uses commercial yeast and all-purpose or bread flour, making it softer and lighter.

You’ll find it everywhere—from home kitchens to local panaderias, and even sold by street vendors early in the morning. Many Filipinos enjoy their pandesal with cheese, eggs, or just plain coffee. It’s simple, affordable, and loved across all generations!

Substitutions

Active dry yeast – Use instant yeast (no need to proof)
Sugar – Use honey, coconut sugar, or brown sugar
Vegetable oil – Can be replaced with butter, dairy-free butter, or coconut oil
All-purpose flour – Use bread flour for chewier rolls, or whole wheat flour for more fiber and nutrients

Variations

Cheese Pandesal – Add a cube of cheese inside each portion
Egg-Stuffed Pandesal – Place a boiled egg in the center for a protein boost
Healthier version – Use whole wheat flour and reduce sugar
Stuffed with coconut jam – Add a local touch with sweet coconut filling
Herbed pandesal – Add garlic, malunggay, or rosemary to the dough for a savory twist

Storage

Countertop – Store in a sealed container for 2–3 days
Refrigerator – Keeps well for up to 1 week
Freezer – Freeze baked rolls for 1 month; reheat before serving

Ingredients

Instructions

We will be using our hands a lot in kneading the pandesal dough so we have to wash it carefully and dry it completely:

Add the active dry yeast and the 1 teaspoon of sugar to the 2 cups of warm water mix and set aside till frothy (about 5 minutes):

activating dry yeast in a bowl for pandesal recipe

In a separate mixing bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mixture:

putting flour to yeast mixture for pandesal recipe

Important Reminder:

Gradually add the flour ½ a cup at a time. This will help you knead it properly since it will clump up if you add all of the flour at once.

Place the dough onto your clean kitchen counter so you can knead it carefully:

To prevent the dough from sticking to your hands while kneading, sprinkle a bit of flour on the dough or you can simply rub flour in your hands:

After kneading, place it in a deep bowl for the dough to double in size. It is important to oil the bowl so you can take out the dough easily after it has risen:

putting oil in a bowl for pandesal dough

Once all the flour is mixed, set aside in an oiled bowl in a warm place until the dough is doubled (about 1 hour). Cover it with saran wrap or a damp towel:

I placed my dough under a lamp so it makes the room temperature higher, as it helps the dough rise fully:

After about an hour or so, take out the dough from the bowl and put it on a floured surface. Now it's time to shape the dough into your desired sizes:

shaping pandesal dough into desired pieces

This part is optional. Most pandesal lovers want bread crumbs but personally, I do not like to coat them with bread crumbs as I make a huge mess when I eat them. (Imagine breadcrumbs all over the floor or tabletop, lol!)

After shaping the dough, place it in a baking tray of your choice, cover it and wait for it to rise again for only 30 minutes:

Place in oven at 375 degrees F for 20 minutes:

After the baking time, take it out from the oven and let them cool in a cookie rack:

This Filipino bread is best eaten when freshly baked. If you have a sweet tooth like me, pair it with peanut butter, condensed milk, or even ice cream!

Top Tips

If you don't like the bottom crust of your pandesal burnt, use glass baking containers as it just makes the bottom crust lightly toasted. If you do not have glass bakewares on hand, you can avoid burning the bottom crust of your pandesal by lowering the oven temperature to 350 F instead of 375 F
Always have extra all-purpose flour handy. It is very useful in the kneading part where the dough is very sticky and makes the kneading work a bit hard. Just coat your hands with flour or sprinkle a bit of flour on top of the dough as needed
Check expiration dates of ingredients especially for the active dry yeast - this is the leavening agent of your pandesal so if you have an expired one, it defeats its purpose of making the dough rise
Punch your dough! Seriously, this is a very important step after having your dough rise for about an hour. "Punching" it down removes the air bubbles inside and doing so produces a fine-textured pandesal
Do not forget to cover your dough during the rising time - it helps speed up the rising of the dough and it prevents the dough from drying out
What makes a longer rise time of the dough? It could be two things - your room is a little bit too cold or the yeast that you used for the dough is dead
For a healthier alternative when greasing the large bowl for dough, use vegan butter or margarine.

FAQ

What does a pandesal taste like?

Pandesal gets its fluffiness from proper proofing and the use of commercial yeast, which helps the dough rise and creates a light, airy texture. Kneading well to develop gluten also makes it soft and fluffy inside.

How is pandesal different from bread?

Pandesal is a type of bread, but what makes it different is its slightly sweet flavor, soft texture, and the light coating of breadcrumbs. Unlike typical Western rolls, it’s often eaten plain or with savory fillings like cheese, egg, or coconut jam.

What makes pandesal fluffy?

Pandesal gets its fluffiness from proper proofing and the use of yeast, which helps the dough rise and creates a light, airy texture. Kneading well to develop gluten also makes it soft and fluffy inside.

Looking for more Filipino Dishes? Check out some of my favorites:

Happy Baking!

5 from 3 votes

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How to Make Pandesal

Bake soft and fluffy Filipino Pandesal bread rolls, perfect for breakfast or snacks! Learn how to make pandesal that is sweet, easy to make, and totally comforting!

Prep Time10

Cook Time20

Rise Time1 30

Total Time2

Course: Bread

Cuisine: Filipino

Servings: 12 - 16 rolls

Calories: 348kcal

Author: Lainey

Ingredients

Instructions

Add the active dry yeast and the 1 teaspoon of sugar to the 2 cups of warm water mix and set aside till frothy (about 5 minutes)
In a separate bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mix.
Gradually add the flour ½ a cup at a time.
Once all the flour is mixed in set aside in a oiled bowl in a warm place until dough is doubled (about 1 hour).
Shape dough to desired sizes and let it sit for 30 minutes.
Place in oven at 375 degrees F for 20 minutes.

Notes

Importance of Kneading Bread:
Kneading is important in baking bread as it develops gluten. When flour is mixed with liquid, gluten forms and binds the dough, providing a cohesive texture that helps the loaf hold its shape during baking.

Serving: 1rollCalories: 348kcalCarbohydrates: 65gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 391mgPotassium: 72mgFiber: 2gSugar: 17gVitamin C: 0.002mgCalcium: 11mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

I. LOVE. PANDESAL. Many of you may ask what is pandesal? Pandesal is a Filipino Bread that is fluffy and sweet. It can be eaten at any time of the time day with any kind of spread.

I grew up eating this every morning for breakfast before school. My mom would wake up early and stop by the local bread shop and pick up some pandesal and my siblings and I would eat it with Nutella. When I got older, I got so obsessed with eating pandesal that I wanted to learn how to make it so I can eat it any time of the day. I have many different versions of pandesal, but this one is the easiest one I have!

Halo Halo Recipe

Sep 8, 2013 · 11 Comments

Halo Halo is a classic Filipino shaved ice dessert layered with sweet fruits, creamy milk, and ice cream for the ultimate refreshing treat. This easy homemade version is colorful, creamy, and perfect for cooling down on a warm day.

Similar creamy mix-ins desserts like Dirt Pudding, Cookie Butter ice cream and Mango Sago deserve a try for your sweet tastebuds too!

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This shaved ice dessert is usually served as a refreshing dessert or snack during hot weather, especially in the summer months in the Philippines, typically from March to May.

The combination of shaved ice, milk, and sweet ingredients makes it a popular way to cool down in the tropical heat.

What is Halo Halo recipe?

Halo Halo is a popular Filipino shaved ice dessert made with layers of sweet preserved fruits, beans, jellies, milk, and topped with ice cream. The name halo halo means “mix mix” in Tagalog, because everything is stirred together before eating.

This refreshing dessert is believed to have been inspired by Japanese kakigori and later adapted in the Philippines with local ingredients like nata de coco, sweetened beans, jackfruit, saba bananas, ube, palm fruit, and leche flan. Today, Halo Halo is one of the most iconic Filipino desserts, loved for its creamy texture, colorful layers, and mix of sweet flavors in every bite.

halo halo ingredients labeled on.a white plate

Substitutions

Shaved ice - Replace with crushed ice or pre-packaged snow cones.
Evaporated milk - Substitute with whole milk, coconut milk (dairy-free), almond milk, or oat milk.
Condensed milk - Use honey, agave syrup, or sweetened coconut cream.
Ube ice cream - Swap with vanilla, coconut or taro ice cream, or any dairy-free option.

Storage

Do not store assembled Halo-Halo as the ice will melt, and the dessert will lose its texture. Always assemble fresh for serving.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

Halo-halo Sweet Fruit Mix
shaved ice
evaporated milk
condensed milk
Ube ice cream

See recipe card for quantities.

Instructions

Crush the ice depending on how many servings you will make.

Mix all the ingredients. Take note, Halo Halo looks prettier when served in tall clear glasses!

Layer the halo halo starting with the halo halo mixture, followed by the shaved ice, and repeat till the glass is ⅓ full.

halo halo ingredients and shaved ice in a tall glass

Add evaporated milk. The quantity of evaporated milk also depends also on how liquidy you want your halo halo to be.

shaved ice and halo halo ingredients with milk

Finish with your flavor of ice cream.

scooped ube vanilla ice cream for topping

Serve and mix well before eating. Enjoy!

I love using Ube ice cream and this flavor is the most popular flavor used when serving halo halo since the purple color is so vibrant and it makes the halo halo look more festive.

Now you can enjoy your halo halo but first, mix it well. Hence the name Halo Halo which means "mix-mix" in Tagalog!

⭐ Top Tip

To achieve the perfect texture for shaved ice, use a hand-crank ice shaver or a blender with a pulse setting.

FAQ

What is the purple stuff in halo-halo?

Ube halaya: Some versions of halo-halo will include ube, or purple yam, whether that's in ice cream form or by using ube halaya (purple yam jam). Ube is a popular ingredient in Filipino desserts.

Why is halo-halo famous?

The beloved summer treat Halo-halo is like an unofficial symbol of summer in the Philippines. The longing for something cold and refreshing under the sweltering heat, the sweet and surprising flavor bombs that remind us of happy times is what this colorful concoction brings to the table.

What is the main ingredient of halo-halo brainly?

It's the sweetened fruits! The major ingredient in the popular Filipino dessert known as halo-halo, which is made up of a variety of components, is sweetened fruit.

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5 from 3 votes

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Halo Halo Recipe

Halo Halo is a classic Filipino shaved ice dessert made with sweet fruits, creamy milk, and topped with ice cream for the perfect refreshing treat. It’s cold, creamy, colorful, and easy to customize with your favorite toppings.

Prep Time10

Total Time10

Course: Dessert

Cuisine: Filipino

Servings: 1 serving

Calories: 286kcal

Ingredients

▢ 1 (12 oz) Halo Halo Sweet Fruit Mix
▢ 2 cups shaved ice
▢ ¼ - ½ cup evaporated milk
▢ 1 tablespoon sweetened condensed milk optional

For the Topping:

▢ ube ice cream
▢ vanilla ice cream

Instructions

Layer the halo halo

Add the halo halo mixed fruit to the bottom of a tall serving glass.
Fill the glass with shaved ice until about ⅔ to ¾ full.

Add the milk and toppings

Pour the evaporated milk evenly over the shaved ice.
Drizzle sweetened condensed milk on top, if using.
Top with 1 scoop of ube ice cream.

Serve

Serve immediately while cold and enjoy. Mix everything together before eating for the best flavor.

Notes

If you can’t find a prepared halo halo mix jar, you can easily make your own using simple ingredients from the grocery store. Try using sweetened red beans or sweetened white beans, coconut jelly, sliced mango, chopped burro bananas, and a little crushed rice cereal or crispy rice for texture. For the best halo halo flavor, I recommend using at least 2 fruits along with either red beans or white beans.

You can also top your halo halo with leche flan, jackfruit, pinipig, coconut strips, or extra sweetened beans for even more texture and flavor.

Serving: 1gCalories: 286kcalCarbohydrates: 33gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 169mgPotassium: 396mgFiber: 0.5gSugar: 31gVitamin A: 482IUVitamin C: 2mgCalcium: 320mgIron: 0.2mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Storytelling Time!

When I first tried Halo Halo, I handed the cup back to my mom and told her I didn't want it. The second time I tried it, I took three bites and handed it back to my parents. I tried countless times to enjoy Halo Halo, but it wasn't until one summer that my boyfriend handed me Halo Halo and told me to eat it.

From then on I loved Halo Halo and I probably spent more than $100 on Halo Halo that summer! Thanks, boyfriend for handing me that cup of Halo Halo and telling me to eat it!

Best Ever Filipino Mango Shake

Sep 4, 2013 · 6 Comments

Whip up this refreshing and creamy Best Creamy Filipino Mango Shake recipe for a quick energy boost or for a refreshing dessert! Kids love it and it's made using only 5 ingredients with fresh mangos as the featured ingredient!

Looking for more Filipino drinks? Try my amazing Green Mango Shake or my refreshing Banana Mango Smoothie.

two Refreshing mango shake in glass bottles with straws

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What type of mango should I use?

*Carabao Mango: Carabao mango, also known as Manila mango or Philippine mango, is a variety of mango that is native to the Philippines. It is considered one of the best-tasting mango varieties in the world and is highly prized for its sweet, aromatic flavor and smooth, buttery texture.
Haden: Haden mangoes are one of the most popular varieties in the United States. They have a sweet and rich flavor with a creamy texture. Haden mangoes are typically medium to large in size, with green and yellow skin when ripe.
Tommy Atkins: Tommy Atkins mangoes are known for their vibrant red and green skin. They are widely available year-round and have a sweet and tangy flavor. Tommy Atkins mangoes are firm and hold up well in cooking and salads.
Ataulfo (or Honey) Mango: Ataulfo mangoes are smaller in size and have a golden-yellow skin when ripe. They are sweet, creamy, and less fibrous than other varieties, making them perfect for eating fresh or blending into smoothies and desserts.
Kent: Kent mangoes are large and oval-shaped with a green and yellow skin when ripe. They have a sweet and mild flavor with minimal fiber, making them ideal for slicing and eating fresh or adding to fruit salads.
*Alphonso: Alphonso mangoes are often considered the "king of mangoes" for their rich, sweet, and aromatic flavor. They have a smooth, buttery texture and are highly sought after for making desserts, juices, and mango lassis.
Keitt: Keitt mangoes are known for their large size and green skin, even when ripe. They have a sweet and tangy flavor with a firm texture, making them suitable for slicing, grilling, or adding to salsas and chutneys.
Francis: Francis mangoes are prized for their sweet and fruity flavor with hints of citrus. They have a soft and juicy texture when ripe, making them perfect for eating fresh or using in smoothies and desserts.

*I prefer using these type of mangos. 🤩

Creamy Mango shake in a glass jar with a straw

Mango Health Benefits

Rich in Nutrients: Mangos are packed with essential vitamins and minerals including vitamin C, vitamin A, vitamin E, potassium, and folate. These nutrients are vital for maintaining overall health and well-being.
Antioxidant Properties: Mangos contain antioxidants such as beta-carotene, zeaxanthin, and quercetin, which help to neutralize free radicals in the body. Antioxidants play a crucial role in reducing the risk of chronic diseases such as heart disease, cancer, and diabetes.
Boost Immune System: The high vitamin C content in mangos helps to boost the immune system and protect the body against infections and illnesses.

Top Tip

The best tip for having a delicious shake is choosing the right mangoes! When choosing, always look for the natural sweet smell of mangoes. More often than not, sweet-smelling mangoes are of course, sweeter and tastier.

Variations

If the mango is very sweet feel free to omit the sugar or add less.

If you want a creamier smoothie, add bananas, greek yogurt, or even mango ice cream to make it indulgent!

Substitutions

Substitutions: To make this vegan-friendly, use plant-based milk like coconut milk or soy milk, any kind of nut milk like almond milk or cashew milk If you don't have evaporated milk available, use whatever you have on hand like whole milk or even heavy cream to make it more indulgent.
Use whatever sweeteners you have on hand. For this recipe I used agave, but feel free to use maple syrup, coconut sugar, even vanilla ice cream

Ingredients

Listed below are all the ingredients you will need:

mangoes (I used Ataulfo mango)
ice-cubes
water
evaporated milk
agave or brown sugar

mango shake ingredients on a marble table

Instructions

Peel the mango and cut out the seed. Before putting the mango flesh in the blender, you can cut them or use a spoon to scoop them out of its "skin":

delicious and sweet sliced mangoes for mango shake recipe

Add the mango, ice, water, evaporated milk, and sugar to the blender and blend for 2-3 minutes or until everything is well combined:

mango chunks and evaporated milk in a blender

mango shake into a blender on a marble table.

Now pour all the refreshing goodness into your favorite smoothie glass and garnish with some mint! This delicious mango shake is best to drink during hot summer days.

2 mango shakes in glass jars on a gray table with linen.

Hint: Taste the mangoes first (just a bit, don't eat them all up 🙂 ) before mixing them in the blender. If the mangoes are sour, don't use them as it would turn out into a sour mango shake. Even if you adjust the sugar content, the sourness would prevail. So always go back to the first tip - choose the sweet mangoes!

Frequently Asked Questions

Would the shake get runny if I made it up the night before I drink it?

Yes. I have tried to make it the night before and it got runny in the morning because I placed it in the refrigerator. Instead, freeze it, then blend it before drinking or serving it to guests.

Can I use any type of mango for this recipe?

Absolutely! The best mangos to use are the Philippine mangos (but I'm biased), but any mangos work well, just make sure you use a ripe mango.

More Filipino food to try:

delicious mango smoothie in a glass container with a strawe

5 from 2 votes

Print Pin Recipe

Filipino Mango Shake

An Easy 5 Ingredient Mango Shake that is refreshing on hot summer days!

Prep Time5

Blend Time1

Total Time6

Course: Drinks

Cuisine: Filipino

Servings: 2 servings

Calories: 272kcal

Author: Lainey

Ingredients

Instructions

Peel, chop the mango, and discard the seed.
In a blender, add mango, ice, water, evaporated milk, and sugar to the blender
Blend for 1 minute if using a high speed blender or until everything is blended.
Best served immediately.

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

When I went to the Philippines, I ate so many mangos to the point where every time I ate a mango, I had a very bad stomach ache. Mangos from the Philippines are very good, to quote my sister "It's like eating candy!" and it is.

The mango is very sweet and the mangos in the states or even the imported mangos are not the same. So if you are ever in the Philippines, please stop by a farmers market, or a restaurant and try the mangos!

With the extra mangos that I had, I made a mango smoothie... I know, I know, the title of the recipe says mango shake, but I realized that mango shake has to include ice cream.. right?

Note: Recipe was originally published on September 2013

Moist Mini Banana Muffins

What are Moist Mini Banana Muffins?

History of Moist Mini Banana Muffins

Substitutions

Variations

Storage

Ingredients

Instructions

⭐ Top Tip

FAQ

More Banana Desserts