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 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 CINNAMON MUFFINS
Adapted from Fanny Farmer recipe. I like the addition on cinnamon and vanilla, and sea salt provides better flavor then regular salt. Ground sea salt is available in most grocery and gourmet or health food stores
Provided by JJBlue
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, mash bananas well-there should be few lumps.
- In small bowl, beat two eggs until light.
- In another bowl, mix all dry ingredients until well combined.
- Add eggs to bananas and mix.
- Add vanilla and butter to bananas and mix.
- Add dry ingredients one cup at a time, mixing between each cup.
- When batter is well blended-it will be thick but not stiff-place in muffin tin.
- Bake for 15-20 minutes at 350°F or until knife inserted in muffin comes out clean.
Nutrition Facts : Calories 181.2, Fat 3.1, SaturatedFat 1.5, Cholesterol 40.3, Sodium 227.9, Carbohydrate 35.4, Fiber 1.4, Sugar 16.3, Protein 3.5
BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
- Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
CINNAMON, WALNUT & BANANA MUFFINS
Is someone else in your family claiming to be the best banana muffin baker? Well. We're here to help you put an end to that nonsense....
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat egg, milk and butter in medium bowl until blended. Stir in bananas. Combine next 4 ingredients in large bowl. Add banana mixture; stir just until blended. Stir in nuts.
- Spoon into 12 paper-lined muffin cups.
- Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BANANA CINNAMON WALNUT MUFFINS
A warm morning muffin combining soothing banana, crunchy walnut, and heartwarming cinnamon. Not too sweet. Serving suggestion: eat with a slice of white cheddar cheese and a cup of green tea.
Provided by Elise and family
Categories Breakfast
Time 30m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Blend egg, bananas, sugar, oil.
- Combine dry ingredients separately and add to wet mixture.
- Stir until moistened.
- Let sit in bowl for several minutes for a fluffier muffin.
- Divide between six large muffin cups. Sprinkle walnut bits on muffin tops.
- Bake at 400 for 19 minutes.
- Remove from oven and smear butter on muffin tops (let butter melt with heat of muffins). Enjoy!
Nutrition Facts : Calories 228.3, Fat 10.9, SaturatedFat 2.5, Cholesterol 40.3, Sodium 228.4, Carbohydrate 30.6, Fiber 3.2, Sugar 13.7, Protein 4.8
BANANA-WALNUT BRAN MUFFINS
These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness and flavor.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
- Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
- Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 260 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams
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- Preheat the oven to 400 degrees. Spray 2 muffin tins with non stick cooking spray and line with 14 muffin liners.
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