Moist Fluffy Banana Muffins Recipes

FLUFFY BANANA MUFFINS WITH PECAN STREUSEL

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.

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.

MOIST & FLUFFY BANANA MUFFINS

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.

MOIST AND FLUFFY BANANA MUFFINS

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.

MOIST BANANA MUFFINS

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.