Super Moist Banana Nut Muffins Recipes

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BANANA MUFFIN WITH NUTS



Banana Muffin with Nuts image

What makes these muffins so moist is to choose very ripe bananas. If the bananas are mottled and overripe, then that's even better because they'll add flavor, sweetness and moistness to the muffins. Don't assume that brusied looking bananas are ripe because they can still be firm on the inside. For fuller muffins with a big muffin top, divide the mixture into 10-11 muffin cups instead of 12.

Provided by Diane

Categories     Breads     Breakfast

Time 45m

Number Of Ingredients 9

1 1/4 cups all-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
1/2 cup unsalted Butter ((113g - 1 stick), softened at room temp.)
1 cup Sugar
3 very ripe Bananas ((overripe and soft is better))
2 Eggs
2 teaspoons Vanilla Extract
1 cup toasted Pecan Pieces (, or other desired nut *see note 1 for toasting)

Steps:

  • Preheat oven to 350°F. Line a standard-size muffin pan with paper liners or spray with non-stick cooking spray and set aside.
  • In bowl, whisk together by hand the flour, baking powder, and salt until well combined, about 20 seconds. Set aside.
  • In another large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, vanilla and bananas until they are well broken up.
  • By hand, fold in the flour mixture until just combined. Fold in the nuts, reserving a handful to top the muffins with. Don't overmix which can result in tough muffins. Fill the muffin cups with the batter. Top with the reserved nuts.
  • Bake for 25-30 minutes or until golden and a toothpick comes out clean from the center. Let cool for about 10 minutes then remove the muffins and finish cooling on a wire rack.

Nutrition Facts : Calories 276 kcal, Carbohydrate 35 g, Protein 3 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 128 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

BANANA NUT MUFFINS



Banana Nut Muffins image

A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. -Neva Starnes, Summerville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 muffins.

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

SUPER MOIST BANANA NUT MUFFINS



Super Moist Banana Nut Muffins image

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

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 overripe bananas
1 1/2 cups sugar
3/4 cup soft unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped (optional)

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 NUT MUFFINS



Banana Nut Muffins image

Light, fluffy muffins are loaded with mashed bananas and crunchy walnuts in this quick and easy breakfast! These healthy Banana Nut Muffins will delight your taste buds and fuel your body with essential nutrients like protein, fiber and potassium.

Provided by Julianne Dell

Categories     Breakfast

Time 25m

Yield 12

Number Of Ingredients 13

1 1/4 cup mashed banana (about 3 medium bananas)
1/2 cup (118ml) vegetable oil
2 tablespoons (30g) unsalted butter, melted and slightly cooled
2 large eggs
2 tablespoons (30ml) milk
1 teaspoon (5ml) pure vanilla extract
1 cup (190g) granulated sugar
1 1/2 cup (210g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups chopped walnuts (or pecans)

Steps:

  • Preheat the oven to 350°F. Line a cupcake pan with liners.
  • Peel and mash the bananas with a potato masher or a fork.
  • Combine the fully mashed bananas with the oil, butter, eggs, milk and vanilla extract. Beat all of the wet ingredients until everything is well combined. Add the sugar and beat until it's incorporated.
  • Combine the remaining dry ingredients: flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl. Whisk to combine. Add the dry ingredient mixture to the bowl of wet ingredients and beat until it just starts to combine.
  • Add the chopped walnuts and stir the batter with a spatula to finish incorporating the flour mixture.
  • Fill each liner about 3/4 of the way full with batter. Bake the muffins for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins rest in the pan for about 5-10 minutes, then transfer them to a cooling rack. Allow them to cool to room temperature or slightly warmer before digging in.

Nutrition Facts : ServingSize 1 Muffin, Calories 300 calories, Sugar 19.9 g, Sodium 216.2 mg, Fat 16.8 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 35.5 g, Fiber 1.6 g, Protein 4.1 g, Cholesterol 36.1 mg

SINFULLY MOIST BANANA MUFFINS



Sinfully Moist Banana Muffins image

Super moist recipe. Great for breakfast on the go! Even tastier if you spread some cream cheese on them.

Provided by hekela

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 17

Number Of Ingredients 12

cooking spray
1 cup applesauce
1 cup mashed bananas
½ cup butter, melted
2 eggs
1 ½ cups all-purpose flour
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
  • Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
  • Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
  • Divide batter evenly among muffin tins, filling each cup almost full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 25.7 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 191.6 mg, Sugar 15.3 g

SUPER MOIST BANANA NUT MUFFIN TOPS RECIPE - (4.6/5)



Super Moist Banana Nut Muffin Tops Recipe - (4.6/5) image

Provided by SherryA

Number Of Ingredients 15

For the crumb topping:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table saltshopping list
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup coarsely chopped walnuts
1/3 cup brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
1 Tbsp melted butter

Steps:

  • Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour 10 muffin top cups. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachemnt or handheld mixer) 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. If using nuts, add them when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. if using the crumb topping; Top each muffin cup with the mixture. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 11 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.

ULTIMATE BANANA MUFFINS



Ultimate Banana Muffins image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

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

BANANA MUFFINS WITH SOUR CREAM



Banana Muffins with Sour Cream image

Our Banana Muffins with Sour Cream impress with nutty notes of chopped walnuts. Turn out a fresh, moist batch of banana muffins today with our recipe.

Provided by My Food and Family

Categories     Dairy

Time 39m

Yield 16 servings

Number Of Ingredients 10

2-1/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup chopped walnuts

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.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

SWEET AND MOIST BANANA MUFFINS



Sweet and Moist Banana Muffins image

These sweet and moist banana muffins are not only delicious, they're full of some healthy ingredients to curb the not so healthy ones!! Everytime I make these, people love them. They're moist, sweet and hearty. I usually eat them for breakfast or as a snack!! Enjoy!!

Provided by Proserpine79

Categories     Breakfast

Time 35m

Yield 12 Muffins

Number Of Ingredients 16

4 ripe bananas
1 cup whole wheat flour
1/2 cup unbleached flour
2 tablespoons wheat germ
1/4 cup oat bran
1/2 cup sugar
1 egg
1 egg white
1/3 cup melted butter or 1/3 cup margarine
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2-1 teaspoon orange peel
1/4 teaspoon nutmeg
1 tablespoon vanilla extract

Steps:

  • Heat Oven to 350 degrees.
  • 1. In a bowl, mash together banana, melted butter, sugar and eggs.
  • 2. Add in the vanilla extract, cinnamon, nutmeg, orange peel.
  • 3.In a separate bowl, mix together flour, baking soda, baking powder, salt, oat bran and wheat germ.
  • 4. Add wet ingredients to the dry ingredients and mix well.
  • 5. Make sure to spray your muffin pan with nonstick spray.
  • 6. Fill the muffin tray and bake for 20 minutes or golden.

Nutrition Facts : Calories 186.1, Fat 6.2, SaturatedFat 3.5, Cholesterol 31.2, Sodium 280.1, Carbohydrate 30.9, Fiber 3, Sugar 13.4, Protein 3.8

BANANA BUTTERMILK MUFFINS



Banana Buttermilk Muffins image

Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. -Kimberly Kronenburg, New Lenox, Illinois

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

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