Old Fashioned Banana Muffins Recipes

GOOD OL' BANANA MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture just until moistened. Fold in pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

OLD FASHIONED BANANA MUFFINS

Steps:

• In small bowl prepare streusel topping by combining sugar and flour, cut in butter and set aside.
• In bowl, measure flour, baking powder and salt; whisk to mix and set aside.
• Separate eggs, yolks in small bowl, whites beaten to stiff peaks in a larger bowl; set aside.
• Cream together butter and sugar in large bowl until light and fluffy, add egg yolks and vanilla extract mixing to blend.
• Add baking soda to the buttermilk, add to batter mix.
• Stir in mashed bananas.
• Add dry ingredients stirring until mixed, gently fold in the stiffly beaten egg whites.
• Fill greased or paper lined muffin cups two thirds full, topping with a sprinkling of the streusel topping mix.
• Bake in a 350 degree oven 20- 25 minutes or until golden brown; this varies from oven to oven.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BRIGHT DAY BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mash bananas in a bowl until no lumps remain. Add brown sugar, egg whites, egg, and canola oil; mix thoroughly. Stir flour, oats, baking soda, salt, and baking powder into the batter until just combined.
• Fill muffin cup 2/3-full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

GRANDMOTHER'S MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 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.

BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
• Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
• Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.