SUPER MOIST BANANA NUT MUFFINS
This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!
Provided by Paragon
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and lightly butter 24 muffin tins.
- In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
- With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft 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 if desired with a rubber spatula.
- Spoon the batter into the muffin tins to fill them about halfway.
- Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
FRUIT-SWEETENED MINI BANANA MUFFINS
There are only 6 grams of sugar in each of these little muffins and all of it comes from the fruit and milk - there's no added or refined sugar!
Provided by Food Network Kitchen
Time 1h15m
Yield about 24 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and spray the muffin pan with nonstick spray.
- Put the raisins and dates in a medium bowl and cover with very hot water. Let soak until the fruit is very soft, about 25 minutes. Drain and then puree until smooth in a food processor, scraping the bowl frequently.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the milk and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold the banana chunks into the batter.
- Divide the muffin batter evenly among the mini muffins cups. Dampen your hands and smooth the tops of each mound of batter. Top each with a thin slice of banana. Bake until the muffins are golden and bounce back when pressed, about 18 minutes. Let cool in the pan for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 100 calorie, Fat 4.5 grams, SaturatedFat 2.5 grams, Cholesterol 25 milligrams, Sodium 95 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams
BANANA MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved
SUPER QUICK BANANA NANA NUT MUFFINS
Just made this recipe and it is awesome! When you taste these muffins, you will not believe how light and cakelike they are and that they start with a yellow cake mix. The batter mixes together in no time and muffins can be on the table in under 30 minutes.
Provided by Marie
Categories Quick Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients together well and add chopped walnuts.
- Place batter in paper lined cupcake tins and fill 3/4 full.
- Bake at 350° for about 20 minutes or until tests done with a toothpick.
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
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.
CLEAN EATIN' BANANA MUFFINS
Full of healthy ingredients for clean eating-lovin' people who like a treat!
Provided by comoxian
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 245 calories, Carbohydrate 40.5 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 202.3 mg, Sugar 19.5 g
BANANA NUT MUFFINS
Make and share this Banana Nut Muffins recipe from Food.com.
Provided by Gay Gilmore
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray a muffin tin with vegetable oil or line with muffin papers.
- Preheat the oven to 350°F.
- In the bowl of an electric mixer, beat oil with sugar.
- Add eggs one at a time and continue beating.
- Add mashed bananas and combine well.
- Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon.
- Add the chopped nuts.
- Add the dry ingredients to the egg - banana mixture, until just combined.
- Do not overmix.
- Pour the batter into the prepared muffin tins, filling them to the top.
- Bake for 25-30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.
Nutrition Facts : Calories 255.8, Fat 14.9, SaturatedFat 1.6, Cholesterol 35.2, Sodium 122.7, Carbohydrate 28.9, Fiber 1.6, Sugar 15, Protein 3.5
BANANA-NUT MUFFINS
Make and share this Banana-nut Muffins recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 18 muffin cups.
- (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners).
- In large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender cut in butter until mixture resembles coarse crumbs.
- Stir in walnuts.
- In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped.
- Add banana mixture to flour mixture; and stir both mixtures until well blended.
- Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes.
- Immediately remove muffins from pan.
- Serve warm, or cool on wire rack to serve later.
Nutrition Facts : Calories 201, Fat 9, SaturatedFat 3.2, Cholesterol 31.5, Sodium 202.1, Carbohydrate 27.4, Fiber 1.4, Sugar 11, Protein 3.9
BANANA MUFFINS
This is a great recipe for all banana lovers. It's really easy, and also very variable. I add chocolate, walnuts, oats, or whatever I have lying around and it always comes out good. But probably the best thing about this muffin is its texture. It's not really stiff like some muffins, but soft and light.
Provided by Lieutenant Ducky
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking soda, and salt. Then stir in your cup of chocolate chips, walnuts, etc.
- In a separate bowl cream together the butter and sugar. Add the eggs one at a time, and don't forget the vanilla!
- Add the mashed bananas and wet mixture to the dry mixture, stirring until moist but lumpy.
- Fill 12 prepared muffin cups (greased or paper cups) 3/4 full of batter. For a special touch, I sometimes sprinkle oats on top.
- Bake at 350F for about 20-25 minutes, or until golden brown.
Nutrition Facts : Calories 283.3, Fat 12.9, SaturatedFat 7.7, Cholesterol 51.3, Sodium 380.3, Carbohydrate 40.3, Fiber 1.7, Sugar 21.8, Protein 4
ANNA'S BANANA CACAO-NUT MUFFINS
Yummy breakfast muffin with some healthier stuff thrown in - coconut, flax seeds, and cacao nibs.
Provided by Andrea
Categories Whole Wheat Muffins
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.
- Spoon batter into the muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 30.9 g, Cholesterol 29.1 mg, Fat 14.3 g, Fiber 4.9 g, Protein 4.5 g, SaturatedFat 6.6 g, Sodium 167.2 mg, Sugar 12.9 g
NANA MUFFINS
Make and share this Nana Muffins recipe from Food.com.
Provided by Rita1652
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients till just mixed. Do not overmix.
- Scoop a heaping spoonfuls into greased muffin tins top each with a bit of sugar and bake at 350 (200 Celsius) for 20-25 minutes, until muffins begin to brown on top. Serve warm with butter. Makes 1 dozen.
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