BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
BEST EVER BANANA MUFFINS
These are the only banana muffins I make now. I add chocolate chips to my batter and triple the recipe. These freeze great. I got this recipe from an old (1980's) Canandian cookbook called "Muffin Mania". (Prep time is a guess.)
Provided by Anissa
Categories Quick Breads
Time 35m
Yield 9 large muffins
Number Of Ingredients 8
Steps:
- Mash bananas.
- Add sugar and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients and bake at 375 degrees for 20 minutes.
ULTIMATE BANANA MUFFINS
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
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
WONDERFUL BANANA MUFFINS
From "The Silver Palate Cookbook", these are my favorite banana muffins. Rich with flavor, I've never had them not turn out delicious. You can substitute 1 cup of whole wheat flour for 1 cup of unbleached, all-purpose flour, if you want a healthier tasting muffin.
Provided by rochsann
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; add to creamed mixture.
- Fold in mashed bananas, vanilla, and walnuts.
- Spoon mixture into lightly-greased muffin pan, and bake at 375 degrees for 20 minutes or until golden brown.
- Because of the banana, a wooden pick may not come out completely clean if inserted to check if done.
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA MUFFINS
"These muffins turn out wonderful every single time," says Linda Heywood of Mill Bay, British Columbia. "My uncle raves abut them when he comes to visit."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place the biscuit mix in a large bowl. Combine the egg, bananas, brown sugar, milk, oil and vanilla; stir into biscuit mix just until combined. Fill paper-lined muffin cups two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA MUFFINS
These banana muffins are moist and delicious and take only a half hour to bake in the oven-making them ideal for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 Muffins or 36 Minimuffins
Number Of Ingredients 11
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.
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