Bananaandwalnutmuffins Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
• Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
• Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
• Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
• Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
• When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
• You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Mix bananas, honey, oil and LSA in a large bowl.
• Fold in remaining ingredients and mix.
• Spoon into a nonstick muffin pan and bake in a moderate oven for approximately 20-25 minutes.

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:

• Preheat oven to 375°F (190°C).
• Grease muffin cups.
• Stir together flour, baking powder, baking soda and salt.
• Separately cream butter and sugar until light and fluffy.
• Beat in eggs, and stir in bananas, buttermilk and vanilla.
• Add dry ingredients and stir to combine.
• Add walnuts and stir.
• Pour into muffin cups.
• Bake 25-30 minutes.
• Cool for 5 minutes before eating.

Steps:

• preheat oven to 350.
• put bananas and butter in bowl, and mix until bananas are mashed.
• Add eggs and sugar and mix well.
• Add dry ingredients to batter and mix well.
• Stir in walnuts.
• portion batter into 12 prepared muffin cups.
• Bake 45 mins or until golden brown, and poke tester comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
• Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
• Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes.