BANANA PECAN MUFFINS
These favorite banana pecan muffins are perfectly moist and packed with banana flavor.
Provided by Ann Otis
Categories Breakfast/Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup regular-sized muffin tin with paper liners.
- Cut two of the bananas into pieces and place in the bowl of a stand mixer fitted with the whisk attachment. Add the brown sugar and whip on medium high speed for around three minutes or until pretty smooth.
- Add the melted butter, eggs and vanilla to the banana sugar mixture, and keep whipping for another 2 - 3 minutes, until well combined.
- Mash the remaining two bananas in a small bowl until mostly smooth, with only small chunks remaining.
- In a medium bowl, whisk together the flour, baking soda and salt. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula until just combined. Fold in the mashed bananas.
- Divide the batter evenly in the muffin cups. Sprinkle the tops with pecans and bake for about 18 to 20 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 322 kcal, Carbohydrate 43 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 351 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
BANANA NUT MUFFINS WITH PECAN STREUSEL
Steps:
- Pre-heat oven to 400 degrees F.
- First make your streusel. Melt 5 TBSP butter. Stir in chopped pecans, flour, brown sugar, cinnamon, and salt. Mixture will be wet. Set aside.
- Melt ¾ cup butter (aka 12 TBSP or 170 grams or 6 oz) and allow to cool.
- Combine flour, baking soda, and salt; set aside. In a small bowl, combine streusal ingredients minus the butter and set aside.
- In a large bowl, mash bananas with a fork and add brown sugar, melted butter, vanilla, and eggs and whisk them all together.
- Next slowly add in the flour/baking soda/salt mixture and whisk until just incorporated.
- Fold in the pecans and pour into a 12-cup muffin tin lightly spritzed with coconut or olive oil, filling each up just a smidge over halfway.
- Top each muffin with a few yummy crumbles of streusel and bake.
- Allow muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack to finish cooling compltely.
- While your muffins cool, whisk together the optional glaze. Simply combine powdered sugar with milk and whisk until desired consistency is reached. Flavor with vanilla and cinnamon, to taste, and drizzle over cooled muffins. Enjoy!
Nutrition Facts : Carbohydrate 52 g, Protein 5 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 70 mg, Sodium 278 mg, Fiber 3 g, Sugar 28 g, Calories 439 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
BEST EVER BANANA NUT MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
- Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
- Add the vegetable oil and mix well.
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
- Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
- Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 306 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g
JUMBO BANANA-PECAN MUFFINS
These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts :
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
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 MUFFINS WITH STREUSSEL TOPPING
"I'm a retired teacher, and not I stay busy planning and preparing weekly meals at our church," relates Elizabeth Viola. The Rogersville, Tennessee reader bakes these delightful muffins that are like miniature loaves of banana bread sprinkled with a crumb topping.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine flour and sugar. In another bowl, beat the egg, yogurt and oil. Stir into dry ingredients just until combined. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. , Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
BANANA STREUSEL MUFFINS
I often make muffins for my husband and our two teenage sons. I like to use whatever fruit is in season, and since bananas are available year-round, I make this recipe frequently.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts :
MOIST BANANA STREUSEL MUFFINS
These moist muffins were created in my kitchen while trying to bake with whole wheat flour, which has more fiber than all-purpose flour.
Provided by Melissa Gibson
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
- Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
- Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 43 g, Cholesterol 46.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 302.2 mg, Sugar 24.8 g
BANANA MUFFINS WITH BROWN SUGAR STREUSEL
Our best banana muffin recipe gets a boost from brown butter, brown sugar, cinnamon, and nutmeg. These are better than the ones at your local bakery.
Provided by Laurie Ellen Pellicano
Time 45m
Yield Makes 12
Number Of Ingredients 19
Steps:
- In a medium bowl, mix 1/2 cup (100 g) dark brown sugar, 1/4 cup (31 g) unbleached all-purpose flour, and a pinch kosher salt to combine. Add 2 Tbsp. rolled oats and 2 Tbsp. unsalted butter, at room temperature and cut them in with a fork or your fingers until the mixture begins to clump together. When pressed, the streusel should clump together in your fist but crumble into nice lumps. Mix a bit longer, if needed. Transfer to a small container and refrigerate until ready to use. Do ahead: Streusel can be made up to 1 month ahead and frozen in an airtight container, or up to 2 weeks ahead and refrigerated in an airtight container.
- Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
- Heat ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and immediately whisk in ½ cup (100 g) dark brown sugar to combine. Cool to room temperature.
- Whisk together 2¼ cups (281 g) unbleached all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. kosher salt, and ¼ tsp. freshly grated nutmeg in a medium bowl.
- Add 2 large eggs to the brown butter mixture and whisk until smooth. Whisk in 1 cup mashed ripe banana (from about 2 large or 3 small), ¾ cup plain whole-milk yogurt (not Greek), and 1 tsp. vanilla extract.
- Fold dry ingredients into wet ingredients until halfway combined. Add 1 ripe banana, coarsely chopped and ½ cup (64 g) toasted walnuts, coarsely chopped, if using, and mix until just combined and no flour streaks remain.
- Divide batter evenly among muffin cups, filling them to the brim. Top each with 1 tablespoon (heaping) streusel and lightly press with your hands to adhere. (You may have excess streusel.)
- Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25-30 minutes. Let sit in pan until cool enough to handle, about 3 minutes, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.
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