CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
BANANA MUFFINS WITH A CRUNCH
This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!
Provided by HARAJUKUWA
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 306 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 15.9 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 246.2 mg, Sugar 21.2 g
BAREFOOT CONTESSA'S CHUNKY BANANA BRAN MUFFINS
I saw Ina make these muffins on her food network television show entitled "Breakfast In, Breakfast Out".
Provided by Juenessa
Categories Quick Breads
Time 45m
Yield 10-12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy.
- With the mixer on low, add the eggs, 1 at a time.
- Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.)
- Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, slowly add the flour mixture to the batter just until combined.
- Don't overmix it!
- Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
Nutrition Facts : Calories 299.8, Fat 10.3, SaturatedFat 3.9, Cholesterol 62.3, Sodium 197.4, Carbohydrate 49.5, Fiber 4.3, Sugar 23.9, Protein 6.7
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 NUT MUFFINS
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
- Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. 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 CRUNCH MUFFINS
This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!
Provided by quotFoodThe Way To
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 18 large muffin cups with paper liners.
- Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
- Add the melted butter and blend.
- In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
- Scrape the bowl and blend well; DO NOT OVER MIX.
- Fold the diced bananas, walnuts, granola, and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, if desired.
- Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
- Cool slightly, remove from pan, and serve.
Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7
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
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