BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Ingredients:
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas
- 1 large egg, room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 dash ground nutmeg
- 3 very ripe bananas
- ½ cup white sugar
- ⅓ cup butter, melted
- ¼ cup lightly packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts
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.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
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
Ingredients:
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 overripe bananas
- 1 1/2 cups sugar
- 3/4 cup soft unsalted butter
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped (optional)
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.
Top Asked Questions
How to make banana nut muffins?
How to Make Banana Nut Muffins Mash 3-4 ripe bananas in a large mixing bowl with a fork. Add the melted butter and stir them together with a wooden spoon. Stir in the sugar, egg, and vanilla, then sprinkle the baking soda, baking powder, cinnamon, and salt over the wet ingredients and stir to combine.How to make banana muffins with an electric mixer?
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture.How to make banana pecan Crunch muffins?
Banana Pecan Crunch Muffins are incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel! Preheat oven to 375°F. Line a muffin pan with paper liners. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter.How to make banana muffins with applesauce?
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.
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- Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
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4.8/5 (65)Total Time 35 minsCategory Breakfast, Snacks & Appetizers, TreatsCalories 202 per serving
- Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
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BANANA NUT MUFFINS RECIPE | MARTHA STEWART
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- 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.
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- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
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5/5 (116)Total Time 30 minsCategory BreakfastCalories 231 per serving
- In a large bowl, whisk melted butter and 2/3 cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
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5/5 (31)Category Breakfast, BrunchServings 6Total Time 40 mins
- Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened.
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5/5 Category Breakfast + Brunch
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3.4/5 (5)Total Time 45 minsServings 18Calories 296 per serving
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BANANA NUT MUFFINS | BETTER HOMES & GARDENS
From bhg.com
5/5 (5)Total Time 46 minsServings 12Calories 285 per serving
- Preheat oven to 375°F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. For topping, in a small bowl stir together the 1/4 cup flour and the 1/4 cup granulated sugar. Using a pastry blender, cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
- In a medium bowl stir together the 2 cups flour, the 1/2 cup granulated sugar, the brown sugar, baking soda, salt, cinnamon, and nutmeg. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
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- Bake for 16 to 18 minutes or until golden and a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm.
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