Jumbo Caramel Banana Muffins Recipes

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well.
• In a different bowl combine the flour, baking soda, and salt; add to creamed mixture.
• Fill paper-lined jumbo muffin cups 3/4ths of the way full. Bake at 350 for 23-28 minutes. Cool for 5 minutes and remove to a wire rack to cool.
• Icing:.
• For icing in a saucepan, melt butter over medium high heat. Stir in brown sugar and milk; bring to a boil. Cool slightly.
• Whisk in confectioners sugar. Transfer to a pastery bag or a plastic bag with the tip cut off and drizzle over muffins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine boiling water and oats in a small bowl; let stand for 20 minutes.
• Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal.
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. 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. Let cool in the tin, about 5 minutes.
• Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.
• Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.