Banana Ginger Muffins Recipes

Steps:

• Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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Steps:

• Mash bananas.
• Add sugar and slightly beaten egg.
• Add melted butter.
• Add the dry ingredients and bake at 375 degrees for 20 minutes.

Steps:

• Mash bananas, add sugar and the slightly beaten egg.
• Stir in melted butter.
• Stir in dry ingredients.
• Spoon into medium size muffin pan (I use the paper muffin cups inside pan).
• Bake 20 minutes at 350F degrees - 375F degrees.

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 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.

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:

• 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.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
• In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
• Add flour mixture to banana mixture;mix well.
• Divide batter among greased or paper-lined muffin cups.
• Bake for 20-25 minutes.

Steps:

• Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
• In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
• In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
• Add in the eggs, one at a time, mixing each well.
• Mash the peeled bananas into the butter mixture using a potato masher.
• Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
• Add in the flour mixture; stir until just moistened.
• Fill muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
• Place pan on a wire rack and cool for 10 minutes.
• Gently rock each muffin back and forth to release it.
• Cool muffins on rack for 5 minutes.
• **Banana Muffins: omit the ginger.
• **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
• **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.

Steps:

• Preheat oven to 350 degrees Farenheit.
• Mix flours, cornstarch, baking soda, baking powder, ginger, and salt together in a medium bowl.
• In separate medium/large (2 Quart) bowl, crush bananas then add the sugar and mix. Next add oil, vanilla, and eggs then mix.
• Add dry ingredients to banana mixture and mix, scraping bottom and sides of bowl to make no flours stick. Add nuts if desired.
• Bake at 350 for 25 minutes.

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:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mash bananas in a bowl until no lumps remain. Add brown sugar, egg whites, egg, and canola oil; mix thoroughly. Stir flour, oats, baking soda, salt, and baking powder into the batter until just combined.
• Fill muffin cup 2/3-full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.