BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
BANANA NUT MUFFINS
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
- Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
BANANA NUT MUFFINS
A banana muffin without the guilt.
Provided by Mom
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
- In large bowl, stir together flour, baking powder, soda, and salt.
- In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
- Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.3 g, Fat 5.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 121.2 mg, Sugar 14.9 g
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
BANANA NUT MUFFINS
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
BANANA NUT CRUNCH MUFFINS
Banana muffins made with both fresh bananas and Banana Nut Crunch® cereal then topped with a crunchy sweet streusal topping. The recipe is from Post®
Provided by Debs Recipes
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour, baking powder and salt.
- In another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy) then stir in cereal and banana.
- Spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full.
- Combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins.
- Bake at 400° for 20 minutes or until golden-brown.
Nutrition Facts : Calories 179.4, Fat 6.3, SaturatedFat 1.6, Cholesterol 21.6, Sodium 177.9, Carbohydrate 28, Fiber 1.4, Sugar 10.6, Protein 3.2
BANANA CRUNCH MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
- Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
BANANA CRUNCH MUFFINS
Make and share this Banana Crunch Muffins recipe from Food.com.
Provided by evelynathens
Categories Quick Breads
Time 35m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Line 18 large muffin cups with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
- Add the melted butter and blend.
- Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
- Scrape the bowl and blend well.
- Don't overmix.
- Fold the diced bananas, walnuts, granola and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, granola, or coconut, if desired.
- Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
- Cool slightly, remove from the pan, and serve.
BANANA CRUNCH MUFFINS
This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!
Provided by quotFoodThe Way To
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 18 large muffin cups with paper liners.
- Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
- Add the melted butter and blend.
- In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
- Scrape the bowl and blend well; DO NOT OVER MIX.
- Fold the diced bananas, walnuts, granola, and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, if desired.
- Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
- Cool slightly, remove from pan, and serve.
Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7
BANANA NUT CRUNCH MUFFINS (GLUTEN-FREE)
Quick and easy healthy breakfast or snack on the go!
Provided by Jason Dias
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
- Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 18.1 g, Cholesterol 10.9 mg, Fat 12.3 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 164.2 mg, Sugar 8 g
BANANA CRUNCH MUFFINS
I made these for the first time after my baby was born 9 months ago and let me tell you...I ate about the entire batch! They are so darn yummy...and moist! Everyone that has tasted them absolutely love them. I have played with the ingredients a bit, toasting the coconut, using granola with raisins and almonds in it, every time they turn out perfect. Whenever I make these, I always think that the batter is a good base for any type of muffin (without the bananas, etc) but I haven't tried it yet. I originally found this recipe from the Barefoot Contessa.
Provided by knobbyknee
Categories Quick Breads
Time 40m
Yield 24 muffins, 18-24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan.
- Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
- Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full.
- Top each muffin with dried banana chips, granola, or coconut, if desired.
- Bake for 20 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Nutrition Facts : Calories 385.9, Fat 19.2, SaturatedFat 9.2, Cholesterol 55.4, Sodium 205.1, Carbohydrate 49.6, Fiber 2.2, Sugar 28.7, Protein 5.7
BANANA CRUMB MUFFINS
This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 9g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 332mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA MUFFINS WITH A CRUNCH
This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!
Provided by HARAJUKUWA
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 306 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 15.9 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 246.2 mg, Sugar 21.2 g
BANANA CRUNCH MUFFINS (W/GRAPE NUTS)
We were recently in PA and I picked up a box of Grape Nuts Cereal at Wegmans. It was MUCH cheaper than back here at home! I have wanted to make muffins using Grape Nuts for a long time, and am glad I found this one on the kraftfoods.com website!
Provided by Shels
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
- Beat the egg in a small bowl; stir in bananas, yogurt and vanilla.
- Add to flour mixture; stirring until just moistened (batter will be lumpy; do not overmix!).
- Stir in cereal.
- Spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray, filling each cup 2/3 full.
- Bake in preheated oven for 25 minutes or until golden brown.
- Serve warm.
- NOTE: Muffins can be frozen for up to 6 months.
- Just thaw at room temperature and reheat until warm.
BANANA-NUT MUFFINS
Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!
Provided by Aisha Williams
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
- Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
- Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g
BANANA CRUNCH MUFFINS
-Chelsea Ferguson, Holdrege, Nebraska
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash 3 of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "banana nut crunch muffins recipes"
BANANA NUT CRUNCH MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (223)Calories 269 per servingCategory Breakfast
- In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
- In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
BANANA NUT MUFFINS WITH CRUNCHY, CRUNCH STREUSEL …
From recipezazz.com
BANANA NUT MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
BANANA NUT CRUNCH MUFFINS - THE REST IS JUST GRAVY
From therestisjustgravy.com
Estimated Reading Time 3 mins
EASY BANANA NUT MUFFINS | MCCORMICK
From mccormick.com
BANANA BREAD MUFFINS {EASY 30 MIN RECIPE!} - SPEND WITH PENNIES
From spendwithpennies.com
BANANA MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
BANANA NUT MUFFINS - KIM'S CRAVINGS
From kimscravings.com
BANANA NUT MUFFINS - SUGAR SPUN RUN
From sugarspunrun.com
BANANA NUT MUFFINS RECIPE - SIMPLY STACIE
From simplystacie.net
SOURDOUGH BANANA NUT CRUNCH MUFFINS - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
BEST EVER BANANA NUT MUFFINS {EASY MUFFIN RECIPE} - THE BUSY BAKER
From thebusybaker.ca
SPOONFUL OF FLAVOR
From spoonfulofflavor.com
BANANA NUT MUFFINS (1-BOWL RECIPE) - LAUREN'S LATEST
From laurenslatest.com
HOMEMADE BANANA NUT MUFFINS RECIPE - SOUTHERN KISSED
From southernkissed.com
EASY BANANA NUT MUFFINS | HANDLE THE HEAT
From handletheheat.com
MOIST & FLUFFY BANANA NUT MUFFINS | BEYOND FROSTING
From beyondfrosting.com
BAKERY STYLE BANANA NUT MUFFINS | SHE'S NOT COOKIN'
From shesnotcookin.com
THE BEST BANANA MUFFINS RECIPE (VIDEO) - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
CLASSIC BANANA NUT MUFFINS RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
ONE-BOWL EASY BANANA NUT MUFFINS (WITH VIDEO!) - HOUSE OF NASH …
From houseofnasheats.com
5-STAR BANANA CRUNCH MUFFINS | BAREFOOT CONTESSA - YOUTUBE
From youtube.com
DAIRY-FREE BANANA MUFFINS RECIPE
From godairyfree.org
BANANA NUT MUFFINS | FOODTALK
From foodtalkdaily.com
BANANA-CRUNCH MUFFINS - GOOD HOUSEKEEPING
From goodhousekeeping.com
FLUFFY BANANA MUFFINS - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
BANANA CRUNCH MUFFINS RECIPE - CUISINART.COM
From cuisinart.com
BANANA NUT MUFFINS RECIPE - SHUGARY SWEETS
From shugarysweets.com
GRAPE-NUTS CEREAL BANANA CRUNCH MUFFINS RECIPE | POST CONSUMER …
From postconsumerbrands.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breads #breakfast #fruit #easy #beginner-cook #kid-friendly #muffins #dietary #inexpensive #quick-breads #tropical-fruit #bananas #brunch #to-go #3-steps-or-less
You'll also love