Blueberry Banana Nut Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners.
• Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups.
• Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in the preheated oven until golden, 18 to 20 minutes.

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

Steps:

• Heat oven to 350°.
• In large mix bowl, combine sugar, buttermilk, butter, bananas, eggs and vanilla.
• Beat at medium speed, scraping bowl often until creamy (1-2 min).
• Add flour, baking soda and salt.
• Beat at low speed until moistened (1-2 min.).
• By hand, stir in blueberries.
• Spoon into paper-lined muffin cups.
• Bake for 25-30 min.
• or until toothpick inserted into center comes out clean.
• Remove from pan, cook and sprinkle with powdered sugar.
• Makes 6 Texas-size muffins with a little left over to freeze and bake later.
• When I make these, I just sprinkle granulated sugar on top prior to baking, and omit the powdered sugar.

Steps:

• Combine dry ingredients in learge mixing bowl.
• Mash banana in medium bowl, then add wet ingredients and whisk until smooth.
• Add wet ingredients to dry ingredients, and stir just until combined.
• Batter should be lumpy.
• Fold in walnuts and blueberries.
• Bake for 15-18 minutes or until a toothpick inserted into center of muffin comes out clean in a 350 degree oven.
• Serve immediately.
• Note: because of the low fat content of theses muffins, they don't tend to keep well.

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°F (180°C).
• In a bowl, mash the bananas with a fork.
• Add nut butter and mix until combined.
• Divide the batter into two bowls.
• Add cocoa powder to one bowl of batter and mix well.
• Add the blueberries to the other bowl of batter and mix well.
• Add the batter to a muffin tin.
• Bake for 18-20 minutes.
• Let muffins cool.
• Enjoy!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
• In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
• In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
• Divide the batter between 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
• *Note: Do not use cupcake liners; muffins will stick to them.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
• Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
• Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Steps:

• Preheat oven to 350°.
• Oil and flour muffin cups.
• Beat mashed banana and egg until creamy.
• Add the milk and oil; beat well.
• Add flour, baking soda and baking powder; beat well.
• Gently blend in blueberries; combine well.
• Spoon batter muffin tins.
• Bake 15 minutes or until lightly browned, then cool on wire racks.
• You may serve plain or frosted, or with jam or butter.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
• Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Steps:

• In a large bowl, combine bran flakes and buttermilk; set aside. , In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled). , Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. , Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.