BANANA PECAN MUFFINS
These favorite banana pecan muffins are perfectly moist and packed with banana flavor.
Provided by Ann Otis
Categories Breakfast/Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup regular-sized muffin tin with paper liners.
- Cut two of the bananas into pieces and place in the bowl of a stand mixer fitted with the whisk attachment. Add the brown sugar and whip on medium high speed for around three minutes or until pretty smooth.
- Add the melted butter, eggs and vanilla to the banana sugar mixture, and keep whipping for another 2 - 3 minutes, until well combined.
- Mash the remaining two bananas in a small bowl until mostly smooth, with only small chunks remaining.
- In a medium bowl, whisk together the flour, baking soda and salt. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula until just combined. Fold in the mashed bananas.
- Divide the batter evenly in the muffin cups. Sprinkle the tops with pecans and bake for about 18 to 20 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 322 kcal, Carbohydrate 43 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 351 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
JUMBO BANANA-PECAN MUFFINS
These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
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.
Nutrition Facts :
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
JUMBO CARAMEL BANANA MUFFINS
Make and share this Jumbo Caramel Banana Muffins recipe from Food.com.
Provided by adena mangis
Categories Quick Breads
Time 45m
Yield 6 jumbo muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well.
- In a different bowl combine the flour, baking soda, and salt; add to creamed mixture.
- Fill paper-lined jumbo muffin cups 3/4ths of the way full. Bake at 350 for 23-28 minutes. Cool for 5 minutes and remove to a wire rack to cool.
- Icing:.
- For icing in a saucepan, melt butter over medium high heat. Stir in brown sugar and milk; bring to a boil. Cool slightly.
- Whisk in confectioners sugar. Transfer to a pastery bag or a plastic bag with the tip cut off and drizzle over muffins.
Nutrition Facts : Calories 474.8, Fat 13.7, SaturatedFat 5, Cholesterol 45.8, Sodium 351.6, Carbohydrate 84.9, Fiber 1.8, Sugar 56.7, Protein 4.8
BANANA PECAN MUFFINS
A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.
Provided by SharleneW
Categories Quick Breads
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1
JUMBO PUMPKIN PECAN MUFFINS
Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 muffins.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.
JUMBO BANANA COOKIES
Large, soft cookies everyone will love! Don't omit the frosting.
Provided by Bernie
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 18
Number Of Ingredients 16
Steps:
- Mix together shortening, 1/2 cup butter, white sugar, eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar till light and creamy.
- In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.
- Chill one hour in refrigerator.
- Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then frost them.
- To Make Frosting: Mix 2 1/2 cups confectioners' sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 48.5 g, Cholesterol 40.7 mg, Fat 17.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 6.6 g, Sodium 234.7 mg, Sugar 30.3 g
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