ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BANANA MUFFIN PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
- Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.
BANANA PUDDING MUFFINS
Super Moist Banana Pudding Muffins! These are so addictive it's impossible to eat just one! Moderation will be key here.
Provided by Chef Rodney
Categories Bread Recipes Breakfast Muffins
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the first 5 ingredients.
- In a separate bowl, add remaining ingredients and mix until blended.
- Add wet mixture to flour mixture and stir until moistened.
- Spoon batter into greased muffin pan.
- Bake for 25 minutes or until toothpick comes out clean.
- Let muffins cool in pan for 5 minutes before removing.
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 306 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
BANANA PUDDING MUFFINS RECIPE - (4.5/5)
Provided by Tabatha
Number Of Ingredients 13
Steps:
- For crust and topping: Heat oven to 375ºF. Spray 6 muffin cups with no-stick cooking spray. Mix crumbs, sugar and butter until blended. Sprinkle about 1 tablespoon in bottom of each muffin cup. Stand 4 vanilla wafers around edge of each muffin cup with rounded side against cup. For pudding: Prepare pudding mix according to package directions using 2 cups milk. For muffins: Combine muffin mix, bananas and milk. Fill muffin cups about 1/2 full. Spoon a little less than 1 tablespoon pudding on top. Spoon remaining batter on top of pudding. Top with remaining crumbs. Bake 18 to 22 minutes or until muffins feel firm around edges. Cool in pan 15 minutes. Remove from pan. Serve warm or at room temperature. Store in refrigerator. Serve remaining pudding with muffins or for dessert another time.
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
BANANA PUDDING MUFFINS
These are the best banana muffins that I've had. I love the moist and fluffy texture.
Provided by Allrecipes Member
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 26
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 26 standard muffin cups with paper liners.
- Combine dry mixes in a large bowl with water, vegetable oil, and eggs. Beat until smooth. Fold in mashed bananas and crushed wafers. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 27.5 g, Cholesterol 21.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 242.4 mg
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA MUFFINS RECIPE
Add flavor to our Banana Muffins Recipe with instant pudding mix. MIRACLE WHIP Dressing gives our Banana Muffins Recipe a fantastically moist crumb.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine first 5 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pan to wire rack; cool slightly.
Nutrition Facts : Calories 200, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA PUDDING CUPCAKES
Enjoy your dessert with this banana pudding cupcake that's made with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving
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