Banana Nut Fudge Muffins Recipes
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.
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 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.
FUDGY BANANA MUFFINS
We love the flavor combination of chocolate and banana. Once when I had no chocolate chips on hand, I made these moist muffins with chunks of chocolate bars instead. My husband likes them even better this way, since they have big bites of chocolate. -Kristin Wagner, Spokane, Washington
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA FUDGE MUFFIN RECIPE
A quick banana muffin recipe you can have on the table within 30 minutes.
Provided by Sarah Trivuncic
Time 30m
Yield 9-12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 200c /gas mark 6.
- Sift the flour, ground cinnamon, baking powder, bicarbonate of soda, fudge chunks, salt and sugar into a large mixing bowl.
- In a small bowl or jug, stir the egg, oil, mashed banana and vanilla extract.
- Fold the banana mixture into the dry ingredients until just combined. Do not over mix.
- Spoon the batter evenly into the paper cases. Top each one with a light sprinkle of demerara sugar. Bake the muffins for 15 minutes.?
- Allow the muffins to cool in the tray for a few minutes before transferring to a wire cooling rack.
Nutrition Facts : Nutrition Information Serving size big or standard, up to you
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.
SUPER MOIST BANANA NUT MUFFINS
This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!
Provided by Paragon
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and lightly butter 24 muffin tins.
- In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
- With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft 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 if desired with a rubber spatula.
- Spoon the batter into the muffin tins to fill them about halfway.
- Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
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
FUDGY BANANA MUFFINS
A easy simple recipe, Great for parties.
Provided by pallypudding
Time 45m
Yield Makes Muffins
Number Of Ingredients 11
Steps:
- Heat the oven to 190.C, gas mark 5. Line the muffin tray with paper cases. Sift the flour and baking powder into a bowl.
- Cut the fudge into chunks. Add the sugar and fudge to the bowl and stir. Make a hollow in the middle of the mixture.
- Put the butter in a pan. Heat it gently until the butter melts. Take the pan off the heat. Add the milk and vanilla essence.
- Peel the bananas and put them in a bowl. Mash them with a fork. Break the eggs into another bowl and beat them.
- Add the bananas and beaten eggs to the pan, then stir. Pour the mixture into the hollow in the dry ingredients.
- Stir everything until it is mixed together. The mixture should still look quite lumpy. Then, spoon it into the paper cases.
- Bake the muffins for 20 minutes. Leave them for five minutes. Brush the tops with honey, then place them on a wire rack.
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