Banana Split Breakfast Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.
• Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.
• Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.

Steps:

• In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
• Combine flour, sugar, baking soda, and salt in a medium bowl.
• Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries.
• Spoon batter into the prepared muffin tin, filling each cup almost to the top.
• Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
• Measure 1/2 cup of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
• Combine the brown sugar, oil, yogurt, milk, egg, banana, and vanilla extract in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 cup walnuts and mix well (the batter will be thick).
• Fill the muffin cups three-fourths full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack.

Steps:

• In bowl, mix flour, sugar, baking soda and salt.
• In another bowl, combine egg and mayonnaise and mix well.
• Add flour mixture and mashed bananas; mix well.
• Add semi-sweet chocolate chips, maraschino cherries and pecans if you are using them.
• Pour into muffin tins.
• You can either, at this point, top each muffin with a maraschino cherry or bake for 5 minutes and then top with a maraschino cherry.
• Bake 10 to 15 minutes at 350ºF.
• ENJOY!

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Whisk the flour, baking soda and salt in a medium bowl.
• Whisk the bananas, yogurt, brown sugar, granulated sugar, oil, vanilla and egg in a large bowl until lightened and smooth. Add the flour mixture to the banana mixture and gently whisk until combined, scraping with a rubber spatula as needed. Fold in 1 cup of the trail mix. Divide the batter evenly into the muffin pan. Top each muffin with a heaping tablespoon of the remaining trail mix.
• Bake until golden brown and a toothpick inserted comes out clean, 16 to 18 minutes. Allow to cool 5 minutes before removing from pan. Serve warm or at room temperature.

Steps:

• Peel the bananas and split them down the centre. Place in 2 bowls, cut-sides facing upwards.
• Spread the nut butter over the banana halves, place the scoops of frozen yogurt on top, add the berries and scatter over the granola.

Steps:

• Mix flour, sugar,baking soda and salt in large bowl. Beat egg in small bowl; stir in dressing. Add to flour mixture; stir just until moistened. Stir in bananas Spoon into greased or paper-lined muffin pan, filling each cup almost full. Sprinkle with chips and nuts. Bake in preheated 375 oven for 20-25 minutes or until lightly browned. Remove from oven; press 1 cherry into each muffin. Makes 12

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners.
• In a large bowl, whisk together the flour(s), oats, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
• In a medium bowl, mash the bananas, then whisk in the buttermilk, brown sugar, oil, egg, and vanilla extract, stirring until blended.
• Pour the wet ingredients into the flour mixture, and whisk just until blended.
• Divide the batter between the muffin cups - about 1/3 cup worth of batter for each cup (I use an ice cream scoop with a trigger and it makes the job SO much easier!)
• Make the streusel topping. In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Using a pastry blender, two butter knives, or your fingers, cut the butter into the flour/oat mixture until it is the consistency of coarse crumbs (the butter pieces should be about pea-sized). Distribute the streusel topping evenly over the muffins.
• Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool for about five minutes in the tins, then remove and place on a wire rack to cool.
• They keep in an airtight container at room temperature for 2 - 3 days, or freeze them in a zipper bag for a couple of months.

Steps:

• Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.