MOIST BANANA MUFFINS
This recipe was given to me by my aunt. Everyone loves these moist muffins!
Provided by scholzy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 333 calories, Carbohydrate 44.5 g, Cholesterol 7 mg, Fat 17 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 3.5 g, Sodium 251.2 mg, Sugar 24.4 g
MOIST & FLUFFY BANANA MUFFINS
These incredible banana muffins are moist, fluffy, and oh so good. They make for a great everyday breakfast or snack.
Provided by Lily Ernst
Categories breakfast
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.
- In a large bowl, stir together the flour, sugar, cinnamon, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter amongst the 12 muffin cups. Sprinkle some coarse sugar on top of each muffin if desired.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 255 calories, Sugar 19.3 g, Sodium 216.5 mg, Fat 10.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 37.4 g, Fiber 1.2 g, Protein 3.9 g, Cholesterol 31.8 mg
MOIST AND FLUFFY BANANA MUFFINS
These little gems are a big hit in my house. I topped the ones pictured with pink sugar for a party, but that is optional. I do recommend it because it gives them a little sweet crisp on top. You can use any color or just plain white suger.
Provided by Marcie L.
Categories Breakfast
Time 45m
Yield 18 Muffins
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Make sure these are fully incorporated and set aside.
- In the bowl of a stand mixer with the paddle attachment or a hand held mixer, mash bananas. Add white and brown sugar and mix. Add eggs and mix. Then add the melted butter and vanilla extract and mix well. I ALWAYS use real butter so I would not recommend using margarine as this will change the taste and texture and overall quality of the muffins.
- Slowly add the dry ingredients into the wet ingredients using a scoop or cup mixing between each addition. Mix on low until fully incorporated, scraping down the sides if needed. Do not overmix as this will result in tough muffins. Mix just until all the flour mixture is incorporated with the wet ingredients.
- Preheat oven to 350 degrees. Line a muffin pan with papers and spray each paper with a little cooking spray. Fill each paper about 2/3 full. Sprinkle each muffin with colored or white sugar (optional) and bake for 20 to 25 minutes or until a tooth pick comes out almost clean when inserted. Let cool on cooling rack and store covered.
Nutrition Facts : Calories 231, Fat 7.8, SaturatedFat 4.6, Cholesterol 38.8, Sodium 379.2, Carbohydrate 38.1, Fiber 1.9, Sugar 17, Protein 3.4
FLUFFY BANANA MUFFINS WITH PECAN STREUSEL
These Fluffy Banana Muffins are easy to make with your overripe bananas! They are super moist with a buttery tender crumb, and with the streusel topping you'll feel like a professional baker!
Provided by Heather Tullos
Categories Muffins & Scones
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and line a standard muffin pan with paper liners.
- Make the streusel if you are using it! Using a fork or your fingers, mix together the soft butter, sugar, pecans, flour, coconut, and flour until coarse crumbles form and the largest pieces are pea-sized. Set aside.
- In a large bowl lightly beat the eggs. Add the sour cream, melted butter, bananas, brown sugar, and vanilla, and whisk until combined.
- Add the flour, baking powder, cinnamon, baking soda, and salt. Stir until just combined.
- Divide the batter evenly between the 12 prepared muffin cups, and sprinkle streusel over the top of each.
- Bake for 18-20 mins. Cool slightly before serving.
Nutrition Facts : Calories 336 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 276 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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
SUPER MOIST BANANA NUT MUFFINS
This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!
Provided by Paragon
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
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.
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