BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
- Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
BANANA-WALNUT BRAN MUFFINS
These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness and flavor.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
- Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
- Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 260 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams
THE PALACE CAFE'S BANANA-WALNUT MUFFINS
Steps:
- Preheat oven to 350 degrees. Grease 12 (1/2 cup) muffin cups. Mix together flour, sugar, chopped walnuts, baking soda and salt in large bowl. Combine bananas, butter, egg and milk in medium bowl. Add banana mixture to dry ingredients, mixing until just combined. Divide batter among prepared cups. Bake until tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted 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 and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
BANANA AND WALNUT MUFFINS
Make and share this Banana and Walnut Muffins recipe from Food.com.
Provided by Sara 76
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Brush a little of th emargarine over muffin pans.
- Mash bananas in a mixing bowl, add sugar, vanilla and the remaining margarine and mix well.
- Break the egg into cup or small bowl and beat lightly with a fork. Stir the egg and milk into the banana mixture.
- Stir in flour, bicarbonate of soda and half the walnuts and mix until just combined. Spoon mixture into the repared muffin pans and sprinkle remaining walnuts over the top of the muffins.
- Bake until risen, cooked through, and golden brown, about 15-20 minutes.
Nutrition Facts : Calories 165.3, Fat 9.4, SaturatedFat 1.7, Cholesterol 15.6, Sodium 192.1, Carbohydrate 18.9, Fiber 1.3, Sugar 9.7, Protein 2.5
BANANA WALNUT MUFFINS
Make and share this Banana Walnut Muffins recipe from Food.com.
Provided by carolhburns
Categories Quick Breads
Time 15m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients. Mix wet ingredients. Blend together.
Nutrition Facts : Calories 128, Fat 7.8, SaturatedFat 0.8, Cholesterol 21.3, Sodium 81, Carbohydrate 14.6, Fiber 1.8, Sugar 5.5, Protein 2.7
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