BANANA NUT RICOTTA MUFFINS
Steps:
- Preheat the oven to 325° F. Prepare muffin tins by lining with cupcake liners or lightly spraying with coconut oil or baking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the pecans. Make a well in the center of the flour mixture.
- In a separate bowl, blend together the sugar, eggs, oil and buttermilk using a whisk. Stir in the bananas, ricotta and vanilla, mixing well.
- Add the banana mixture to the flour and stir until combined. Using a standard ice cream scoop, divide the batter into the muffin tins.
- Bake for about 20-25 minutes or until the muffins are golden, and a toothpick inserted into the center comes out clean. Enjoy warm or at room temperature.
Nutrition Facts : Calories 199 kcal, Carbohydrate 30 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 124 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
HEALTHY BANANA RICOTTA MUFFINS | RECIPE
These healthy banana ricotta muffins are moist, yummy and great for kids or adults. Make it a healthy breakfast, snack or lunch. They are made with 100% whole wheat and mixed with ricotta cheese, to make a chewy muffin that is even good the next day. No oil or sugar to be found in this recipe - but trust me - you won't even miss them!
Provided by TIDBITS
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mash your banana's.
- Add the honey, agave nectar, egg, and vanilla. Mix until blended.
- Then add to the mixing bowl the flour, baking powder, baking soda, and salt. Mix again until blended.
- Fold in the ricotta cheese until blended.
- Fold in the chocolate chips until mixed throughout.
- Grease a cupcake tin with nonstick spray.
- Spoon batter into each tin until full to the top.
- For mini muffins, bake 10-12 minutes, until cooked all the way through. For regular size muffin tins, bake about 15-18 minutes until baked through. Do not over cook or they will be dry.
- Remove and cool on a wire rack.
- Can be stored in a airtight container for a few days, or in the freezer up to 2 months.
BANANA NUT MUFFINS (EASY RECIPE)
Steps:
- Preheat the oven to 375 degrees Fahrenheit (190°C) and spray the top of the muffin pan with cooking spray. Add muffin liners, if using.
- Mix the flour with the baking soda and salt in a large bowl and then set aside.
- In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.
- Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.
- Stir the dry mixture into the wet ingredients until about half incorporated. You should still see streaks of flour.
- Add the nuts and any other extras, then gently mix by hand until you no longer see streaks of flour. Stop right away to keep from overmixing.
- Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.
- Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
- After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!
Nutrition Facts : Calories 258 cal
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
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.
BANANA RICOTTA MUFFINS
Delicious banana ricotta muffins made with ripe bananas, creamy ricotta and chocolate chips, then baked until the tops are golden. A perfect healthy breakfast or snack.
Provided by Ali
Categories muffins
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F. Grease and prepare a 12 muffin tin.
- Mix the flour, granulated sugar, baking powder and salt together in a large bowl.
- Whisk the canola oil, eggs, milk and vanilla extract together in a medium sized bowl. Gently mix in the ricotta and mashed banana.
- Add the wet ingredients to the dry ingredients in three additions, mixing until just combined. Don't over mix the batter.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin tins.
- Put the tray in the oven and immediately decrease the temperature to 375F. Bake for 25-30 minutes, until a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 367 calories, Sugar 25.6g, Sodium 29.6mg, Fat 19.8g, SaturatedFat 4.4g, UnsaturatedFat 14.7g, TransFat 0.1g, Carbohydrate 44.8g, Fiber 1.7g, Protein 5.5g, Cholesterol 35mg
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.
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