Mini Banana Walnut Muffins Recipes

BEST YET BANANA MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
• Combine flour, baking powder, and baking soda in a bowl.
• Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
• Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

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.

MINI BANANA WALNUT MUFFINS

Steps:

• Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
• Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
• Combine all the dry ingredients in a large mixing bowl. Set aside.
• In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
• Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
• Fold in chopped walnuts.
• Fill mini-muffin tins to the top of each prepared muffin tin.
• Top each muffin with some of the crumb topping mixture.
• Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
• Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!

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.

BANANA-NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
• Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
• Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

BANANA DATE-NUT MINI MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon zest., Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake until a toothpick comes out clean, 2-14 minutes. Cool for 5 minutes before removing from pans to wire racks.

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 WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes.

BANANA MUFFINS WITH SOUR CREAM

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Spoon into 16 paper-lined muffin cups.
• Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)

Steps:

• Position an oven rack on the middle shelf of oven.
• Preheat oven to 375 degrees F (190 C).
• Lightly grease and flour or spray muffin tin with non-stick cooking spray.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
• Beat on medium speed until well blended with only small bits of banana visible.
• Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
• Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
• Fill the muffin top indentation to almost full with the batter.
• Gently tap the pan on the countertop to even out the batter.
• Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
• Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
• Serve warm or at room temperature.