Banana Brown Sugar Muffins Food

BROWN SUGAR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.
• Use an electric hand mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
• In a medium bowl, stir together the mashed bananas, buttermilk, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition (do not overbeat). Spoon the batter into the prepared muffin cups, filling two-thirds full.
• Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool for 10 minutes on the wire racks.

BANANA MUFFINS

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.
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BANANA BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
• In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
• Add dry ingredients, alternating with vegetable oil and then milk, stirring until just combined.
• Fill muffin tins 3/4 full. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
• Let muffins cool for 5 minutes and then transfer to a cooling rack.
• Serve warm with butter or store at room temperature for up to 5 days.

BROWN SUGAR-BANANA MUFFINS

Steps:

• Beat butter at medium speed until creamy. Gradually add brown sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together mashed bananas, buttermilk, and vanilla.
• Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition. (do not overbeat).
• Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
• Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
• Remove from pans immediately and cool 10 minutes on wire rack.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

VEGAN BROWN SUGAR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
• In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
• To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
• To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
• Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
• Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
• Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick - if it comes out clean, the muffins should be done.
• Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
• Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!