BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
BANANA CRUNCH MUFFINS
-Chelsea Ferguson, Holdrege, Nebraska
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash 3 of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
BANANA MUFFINS WITH A CRUNCH
This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!
Provided by HARAJUKUWA
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 306 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 15.9 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 246.2 mg, Sugar 21.2 g
BANANA CRUMB MUFFINS
This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 9g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 332mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CRUNCH MUFFINS
This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!
Provided by quotFoodThe Way To
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 18 large muffin cups with paper liners.
- Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
- Add the melted butter and blend.
- In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
- Scrape the bowl and blend well; DO NOT OVER MIX.
- Fold the diced bananas, walnuts, granola, and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, if desired.
- Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
- Cool slightly, remove from pan, and serve.
Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7
SESAME CRUNCH BANANA MUFFINS
Want something sweet, healthy, and a little different? The sesame seeds give a hint of nutty flavor and some unexpected texture! I like to mix additional sesame seeds and poppy seeds in the batter. Yum!
Provided by MechanicalJen
Categories Breakfast
Time 30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Prepare Sesame Crunch Topping by combining last 7 ingredients, set aside. Prep muffin cups.
- Combine bananas, milk, egg whites, oil and vanilla in large bowl. Combine oats, flours, sugar, baking powder and salt in medium bowl; stir into banana mixture until just moistened. Fill prepared muffin cups about 3/4 full. Sprinkle topping evenly over batter in each cup. Bake 20 to 25 minutes until golden on top and wooden toothpick insterted into center comes out clean. Cool slightly in pan before transferring to wire.
Nutrition Facts : Calories 132.5, Fat 4, SaturatedFat 0.6, Cholesterol 0.3, Sodium 167.2, Carbohydrate 21.3, Fiber 2, Sugar 7, Protein 3.7
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