Banana Buttermilk Muffins Recipes

Steps:

• Preheat oven to 375°F.
• Spray 12 regular muffin cups with non-stick cooking spray.
• In a large bowl, mix together the flours, sugar, baking powder and baking soda.
• In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
• Pour wet ingredients over dry ingredients and stir just until blended.
• Spoon batter into muffin cups, filling about three-fourths full.
• Sprinkle tops evenly with nuts.
• Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
• Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
• These muffins freeze well and can be warmed in microwave.

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.

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.

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

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.

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt.
• In another bowl, whisk egg, oil and brown sugar together.
• In a small bowl mix together the mashed banana, buttermilk and molasses; add/mix into the oil mixture to combine.
• If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture.
• Make a well in the center of the flour mixture.
• Add in the banana/oil mixture into the flour mixture; stirring only to combine (do not overmix, don't worry about any lumps).
• Gently stir in raisins and nuts.
• Divide evenly between prepared muffin cups (almost to the top).
• Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.

Steps:

• Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
• Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

Steps:

• In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In large bowl mix flour baking soda and powder and salt.
• set aside.
• Beat together in large bowl- butter & sugar until fluffy.
• Add eggs one at time beat well after each.
• next add mashed banana beat well.
• Next alternately add buttermilk and flour mixture mix only until dry ingredients are moist.
• Do not over mix.
• Batter will be slightly lumpy.
• stir in vanilla and nuts.
• Line (or grease) muffin pans.
• Fill apx.
• 1/2 to 2/3 full.
• Bake in 400 degree pre-heated oven for 15-18 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.