Banana Almond Muffins Recipes
BANANA ALMOND FLOUR MUFFINS
A friend of mine gave me this recipe a while ago and I cannot keep them in the house! They are simple, delicious, and easy to make! These banana muffins use only bananas to sweeten and almond flour for added nutrition! You can add chocolate chips for an added bonus!
Provided by JCERSOSIMO
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix bananas, butter, and egg together in a mixing bowl. Stir in almond flour, pastry flour, baking soda, and salt until blended.
- Fill the prepared muffin tin evenly with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 17.3 g, Cholesterol 35.8 mg, Fat 12.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 178.6 mg, Sugar 6.3 g
BANANA ALMOND MUFFINS
Make and share this Banana Almond Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Center a rack in the oven and preheat it to 375 degrees F. Line each cavity of the muffin pan with a paper muffin cup.
- Place the butter in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until light and fluffy, about 2 minutes.
- Add the brown sugar and granulated sugar to the butter, and cream together well. One at a time, add the eggs to the butter mixture, stopping to scrap down the bottom and the sides of the bowl after each addition. At first the mixture may look curdled as the eggs are added, but as your stop and scrape down the bowl, the mixture will smooth out.
- Use a fork to mash the bananas in a bowl. Add the sour cream and vanilla and mix together well. Add to the butter mixture and blend thoroughly.
- Sift together the flour, whole wheat flour, baking powder and baking soda. Add the cinnamon, salt, nutmeg and cardamom and blend together.
- Add to the banana/butter mixture in 3 stages, stopping after each addition to scrape down the sides of the bowl to promote even blending. Add the almonds to the batter and stir to distribute evenly.
- Use a spoon to divine the batter evenly among the muffin cups, filling them to the top. Bake the muffins for 25 to 30 minutes, until the are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack.
Nutrition Facts : Calories 300.2, Fat 14.4, SaturatedFat 6.2, Cholesterol 57.7, Sodium 181.2, Carbohydrate 39.2, Fiber 2.9, Sugar 18.6, Protein 5.8
KITTENCAL'S BANANA-ALMOND MUFFINS WITH ALMOND STREUSEL
To save some time prepare the topping in advance and refrigerate. You should get around 10-12 muffins depending on the size of bananas you use, the yield is only estimated, 1 cup of sugar will give you a sweet muffin you may reduce the sugar if desired --- these bake out high and moist with lots of flavor and are one of my family's all-time favorite muffins, you will love these!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
- Line 12 regular muffin tins with paper liners.
- In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
- Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
- Mix in the chopped almonds.
- Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
- Bake for about 20 minutes, or until muffins test done.
Nutrition Facts : Calories 324.3, Fat 11.7, SaturatedFat 5, Cholesterol 34.1, Sodium 337.7, Carbohydrate 52.5, Fiber 2.4, Sugar 33.2, Protein 4.5
ALMOND BANANA CHOCOLATE MUFFINS
These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.
Provided by Almond Board
Categories Trusted Brands: Recipes and Tips Almond Board
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
- Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
- Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 21 g
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