Banana Orange Breadmuffins Recipes

MOIST BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

BASIC BANANA MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

BANANA/ORANGE BREAD

Steps:

• Preheat oven to 375°F.
• Mix all the dry ingredients together in a large bowl.
• Add all wet ingredients in a blender and mix for 15 seconds.
• Add the blended ingredients to the dry ingredients and mix well.
• Pour mixture into a well-greased bread pan and place on middle rack in preheated oven.
• Bake for approximately 45 minutes.
• Insert toothpick to test for doneness (it should come out clean).
• Cover the loaf with foil if it is starting to brown too quickly on top.
• Let cool for 30 minutes and then enjoy.

BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

SARAH'S BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
• Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
• Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. 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 ORANGE BREAD

Steps:

• Preheat oven to 350 In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
• Add mashed bananas and mix well.
• Add salt, vanilla, orange juice and zest and mix until well combined.
• Add eggs, one at a time, mixing after each addition.
• Mix in baking soda and baking powder.
• Mix on low, gradually adding flour until combined.
• Divide batter evenly between two 8.5"x4.5" loaf pans. Bake 50 minutes or until toothpick inserted into the center comes out clean. Allow to cool 15 minutes before removing from pans. Let cool completely before glazing.
• Whisk together powdered sugar and orange juice until it reaches a glue like consistency. Add more juice if too thick, or more sugar if too runny. Drizzle over cooled loaves. Add orange zest to tops, if desired.

ORANGE BANANA NUT BREAD

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

BANANA ORANGE HONEY MUFFINS

Steps:

• Preheat oven to 350. Prepare muffin tins with liners or coat with cooking spray.
• In a large bowl beat together bananas, oil, honey, orange zest and orange juice.
• In a second medium sized bowl sift together your flour, baking soda, baking powder and a pinch of salt. Add chocolate chips and toss lightly.
• Pour dry ingredients into wet and stir until just combined. Spoon into muffin cups about 3/4 of the way full.
• Bake for about 15-20 minutes or until toothpick comes out clean. Cool on racks and keep in container with a lid.

THE BEST BANANA MUFFINS

Steps:

• Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
• In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
• In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
• Fold in the walnuts, if desired.
• Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
• In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
• Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

BANANA ORANGE MUFFIN BREAD

Steps:

• Preheat oven to 400 degrees. Spray bottom of a 9 x 5 loaf pan with vegetable spray.
• To prepare bread:
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In large mixer bowl combine bananas, egg, butter, orange peel and juice. Mix well.
• Add dry ingredients to banana mixture and mix until just combined.
• Pour into prepared pan.
• To prepare streusel:.
• Combine butter, sugar, flour and orange peel in mixing bowl. Mix until blended. Mixture will be crumbly. Sprinkle over batter.
• Bake for 32 minutes or until toothpick comes out clean.

BISQUICK BANANA MUFFINS RECIPE

Steps:

• Preheat your oven at 400 degrees Fahrenheit.
• In a large bowl, combine all ingredients.
• Spray muffin tin with cooking spray. Fill each tin 2/3 full. Top with a cinnamon-sugar mixture before baking, if desired.
• Bake for 15 to 20 minutes at 400 degrees Fahrenheit. Do the toothpick test to check for doneness. If the toothpick comes out clean, take it out of the oven. If not, give it a few more minutes to bake.

BANANA ORANGE BREAD/MUFFINS

Steps:

• 1. In mixing bowl, combine sugar and oil. Add bananas, marmalade and eggs; blend well. In separate bowl, mix flours, bran, baking soda and salt together. Stir flour mixture into banana mixture. Stir in pecans and coconut. Pour into 2 greased loaf pans. Bake at 375 degrees for 40-50 min., or until done. If making muffins, cook for 20-25 min., or until done.