Banana Cinnamon Walnut Muffins Food

BEST EVER BANANA NUT MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
• Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
• Add the vegetable oil and mix well.
• Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
• Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
• In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
• Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
• Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
• Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.

BANANA CINNAMON MUFFINS

Steps:

• In large bowl, mash bananas well-there should be few lumps.
• In small bowl, beat two eggs until light.
• In another bowl, mix all dry ingredients until well combined.
• Add eggs to bananas and mix.
• Add vanilla and butter to bananas and mix.
• Add dry ingredients one cup at a time, mixing between each cup.
• When batter is well blended-it will be thick but not stiff-place in muffin tin.
• Bake for 15-20 minutes at 350°F or until knife inserted in muffin comes out clean.

BANANA-CINNAMON MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
• In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
• In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

ULTIMATE BANANA MUFFINS

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.

BANANA CINNAMON WALNUT MUFFINS

Steps:

• Blend egg, bananas, sugar, oil.
• Combine dry ingredients separately and add to wet mixture.
• Stir until moistened.
• Let sit in bowl for several minutes for a fluffier muffin.
• Divide between six large muffin cups. Sprinkle walnut bits on muffin tops.
• Bake at 400 for 19 minutes.
• Remove from oven and smear butter on muffin tops (let butter melt with heat of muffins). Enjoy!

BANANA NUT MUFFINS

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.

BANANA WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a 12 cup muffin pan with baking liners.
• In a small bowl mix 1/4 cup sugar with 1 tsp cinnamon. Set aside.
• In a large bowl, mix flour, remaining 1/2 cup sugar, baking powder, salt remaining 1/2 tsp cinnamon, walnuts and raisins.
• In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the dry ingredients until just combined.
• Fill the lined muffin cups. Sprinkle with the reserved cinnamon-sugar mixture on top. Bake until golden and toothpick inserted in the middle comes out clean, about 20 minutes.

SUPER MOIST BANANA NUT MUFFINS

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.

BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

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.

BANANA WALNUT MUFFINS

Steps:

• preheat oven to 350.
• put bananas and butter in bowl, and mix until bananas are mashed.
• Add eggs and sugar and mix well.
• Add dry ingredients to batter and mix well.
• Stir in walnuts.
• portion batter into 12 prepared muffin cups.
• Bake 45 mins or until golden brown, and poke tester comes out clean.