Banana Pecan Mini Muffins Recipes

BANANA PECAN MUFFINS

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.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
• Beat butter and sugar together at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananans until smooth.
• Mix together flour, salt, baking powder and baking soda.
• Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
• Stir in pecans and vanilla.
• Do not overmix batter; it should not be completely smooth.
• Spoon batter into prepared pan, filling two-thirds full.
• Bake until lightly golden, 15 to 18 minutes.
• Transfer to a wire rack to cool slightly.
• Serve warm.

BANANA PECAN WHOLE WHEAT MINI MUFFINS

Steps:

• Preheat the oven to 350°F.
• Spray your mini muffin pans with non stick spray.
• Beat the butter and sugar together.
• Add the egg and mix well.
• Then add the oat bran and mix well.
• In a separate container combine the mashed banana with the 2 tablespoons water.
• Mix the dry ingredients together.
• Add the banana mix to the butter alternatively with the mixed dry ingredients. Mix well.
• Add the vanilla and the pecans.
• Bake for about 15 minutes or until the muffins start to brown.

BANANA NUT MUFFINS

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.

PECAN PIE MINI MUFFINS

Steps:

• In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

BEST YET BANANA MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
• Combine flour, baking powder, and baking soda in a bowl.
• Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
• Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

HONEY-PECAN MINI MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk butter, honey, eggs, and vanilla extract together in a bowl.
• Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
• Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

JUMBO BANANA-PECAN MUFFINS

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.