LEMON BANANA MUFFINS
These are light and not too sweet, very easy to make, and are a great way to use up those bananas that are starting to look a bit tired and spotty! They are particularly nice fresh out of the oven, with a bit of butter...
Provided by Robert Glensor
Categories Snack
Time 35m
Number Of Ingredients 11
Steps:
- Lightly oil a muffin tin and preheat the oven to 210°C. The recipe will make 10 to 12 muffins.
- Combine eggs, bananas, lemon rind and juice, yoghurt, melted butter and sugar in a bowl and whisk together.
- Sift in the flour, baking powder, baking soda and salt, and mix well.
- Fill the muffin tins about two-thirds full and sprinkle the top of each muffin with a little cinnamon and sugar mixed together.
- Bake for 10 to 15 minutes or until golden brown and firm.
- Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely (if you don't eat them immediately...). These freeze well and thaw quickly and efficiently in the microwave.
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
LEMONY BANANA CRUMB MUFFINS
I experiment a lot when baking and I am proud of this original creation. Light, lemony muffins with a crunchy crumble topping. This recipe yields a small batch (6 to 8) of regular-sized muffins, or 12 to 15 large-capped mini muffins.
Provided by T*Lee
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
- Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
- Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
- Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
- Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
- Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
- Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 28 g, Cholesterol 32.1 mg, Fat 7 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 210 mg, Sugar 14.6 g
LIGHTER BANANA MUFFINS
This banana bread has no oil, or butter of any sort. It doesn't need it! Because this bread isn't greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional.
Provided by Shelby Mendiguren
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
- In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 1.4 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 373.3 mg, Sugar 19.5 g
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- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
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