Donna Hays Banana Ricotta And Pecan Muffins Recipes

BANANA NUT RICOTTA MUFFINS

Steps:

• Preheat the oven to 325° F. Prepare muffin tins by lining with cupcake liners or lightly spraying with coconut oil or baking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the pecans. Make a well in the center of the flour mixture.
• In a separate bowl, blend together the sugar, eggs, oil and buttermilk using a whisk. Stir in the bananas, ricotta and vanilla, mixing well.
• Add the banana mixture to the flour and stir until combined. Using a standard ice cream scoop, divide the batter into the muffin tins.
• Bake for about 20-25 minutes or until the muffins are golden, and a toothpick inserted into the center comes out clean. Enjoy warm or at room temperature.

DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS

Steps:

• Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
• Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
• Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.

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.

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.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
• In a bowl combine flour, baking pwdr & salt.
• In another bowl cream butter, sugar and vanilla until smooth and creamy.
• Beat in eggs one at a time.
• Add mashed bananas and beat until combined.
• Stir dry ingredients into banana mixture just until flour disappears.
• Lightly stir in nuts, choc chips or a mix of both.
• Spoon batter into muffins cups to the top.
• Bake 20 minutes or until toothpick comes out clean.
• These double and freeze well.
• Note: I like to use a mix of pecans & chocolate chips.

BANANA PECAN COCONUT MUFFINS OR BREAD

Steps:

• Preheat oven to 375.
• Place muffin liners in pan, or grease pan.
• Cream butter and brown sugar.
• Add eggs to butter and sugar, combine.
• Add bananas, combine well.
• Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
• Stir in pecans and coconut.
• Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
• I love these spread with even *more* butter!