Black Walnut Banana Muffins Recipes

Steps:

• Preheat oven to 300ºF;.
• Mash bananas in a medium bowl.
• Add sugar, brown sugar, and eggs; mix well.
• Add margarine.
• Stir in flour and baking soda.
• Add buttermilk and Black Walnuts.
• Mix until just moistened.
• Spoon into paper lined muffin tins.
• Bake for 20 minutes.

Steps:

• In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture.
• In a large bowl, beat eggs slightly.
• Add remaining ingredients mixing after each addition.
• Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts.
• DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together.
• Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full.
• Bake at 350°F for about 22 minutes or until done.
• Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!

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 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 oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Beat eggs in a bowl. Mash bananas into the eggs. Add applesauce and vanilla extract.
• Mix whole wheat flour, cane sugar, all-purpose flour, flax seeds, oats, white sugar, sea salt, and baking powder together in a bowl. Add banana mixture; stir to combine. Fold in chocolate chips and walnuts. Fill muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.

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 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
• Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
• Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
• Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
• Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

Steps:

• Preheat oven to 350°; lightly butter 20 muffin cups (or coat them with cooking spray).
• Add 2 tablespoons water each to any empty muffin cups.
• In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt together; add in the figs and chopped walnuts; toss to coat.
• In another bowl, whisk the banana, brown sugar, melted butter, egg, and vanilla together until blended; add to dry ingredients all at once; fold in until evenly moistened.
• Divide batter among muffin cups; sprinkle tops evenly with broken walnuts.
• Bake 20-22 minutes until tops are golden and pick comes out clean.
• Cool on a wire rack before removing the muffins from pan.

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). 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.