Jumbo Banana Nut Muffins Recipes

JUMBO BANANA NUT MUFFINS WITH ROASTED BANANAS

Steps:

• Heat oven to 350 degrees.
• Spray a baking sheet with cooking spray. Cut 4 over-ripe bananas in half and place on baking sheet. Bake for 20 minutes or so. Remove from oven and set aside.
• On one bowl combine the dry ingredients: 2 1/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and 1/4 tsp. or so kosher salt. Stir until combined.
• Add the roasted bananas to another bowl and mash with a fork. Add 1 egg, 1/4 cup milk, 1/3 cup olive oil, 1 tsp. vanilla extract, and 1 packed cup dark brown (or light brown) sugar. Stir until combined.
• Add the dry ingredients to the wet ingredients and mix together. Fold in 3/4 of the toasted walnuts and 1 1/2 tsp. cinnamon. Stir until completely combined.
• Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly (makes 6 jumbo muffins) and sprinkle with the remaining walnuts.
• Place the muffin tin in the oven and bake for 35 minutes or so. The tops should be golden brown and a toothpick should come out clean when poked.

ULTIMATE BANANA MUFFINS

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.

JUMBO BANANA-CARROT MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SUPER MOIST BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees and lightly butter 24 muffin tins.
• In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
• With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft 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 if desired with a rubber spatula.
• Spoon the batter into the muffin tins to fill them about halfway.
• Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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.

JUMBO BANANA WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the flour, baking soda and salt; mix well.
• Add the bananas, milk, oil, sugar, egg and ½ c. of the walnuts; mix well.
• Line a jumbo muffin tin with cupcake liners and fill the batter to the top of the liner. Top the batter with the remaining ¼ c. of walnuts and bake for 30 minutes or until the top springs back when touched or a toothpick comes out clean when inserted into the middle.

JUMBO BANANA WALNUT MUFFINS

Steps:

• Preheat your oven to 350 degrees F.
• Beat sugar and oil together in a large mixing bowl.
• Add the beaten eggs and mashed bananas and mix well.
• Add one cup of the flour, along with the baking powder, baking soda, and salt, and mix well.
• Add two tablespoons of the buttermilk and blend.
• Add the remaining one cup of flour and mix well.
• Add the final two tablespoons of buttermilk along with the vanilla and blend.
• Stir in the chopped walnuts
• Put muffin liners into muffin pan. Spoon batter into the cups, filling about 3/4 to the top. (I like to use a large cookie scoop so I can evenly distribute the batter).
• Bake for 25-30 minutes, or until a toothpick placed in the center comes out clean or with just a few crumbs.

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

BANANA NUT MUFFINS

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Preheat the oven to 425°, and mist a jumbo muffin tin (with 6 wells) with cooking spray.
• Add the flour, the baking soda, cinnamon and salt to a large bowl, and whisk together to blend. Set aside.
• In another medium size bowl, whisk together the brown sugar and the mashed bananas until well combined, then add in the egg and the vanilla, and whisk to blend. Next, pour in the melted butter and the buttermilk, and whisk until smooth.
• Add these wet ingredients into the dry ingredients, and switching to a spatula, gently fold together just until combined, taking care not to over mix the batter. Then, add in 3/4 cup of the chopped walnuts (reserving a slightly heaping 1/4 cup for the topping), and fold those in.
• To bake the muffins, spoon the batter equally into the prepared muffin tins, sprinkle each equally with the remaining chopped walnuts, and bake at 425° for 8 minutes. Then, reduce the heat to 350°, and bake for additional 18-20 minutes, making for a total bake time of 26-28 minutes. (I like to turn my muffin tin half-way through baking.)
• Allow the muffins to cool in the tin for 5-10 minutes, then gently/carefully remove and allow them to completely cool on a wire rack.

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.