Banana Health Nut Muffins Food

HEALTHY BANANA BREAD MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
• Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
• Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine the dry ingredients; flour, rolled oats, baking soda, salt, cinnamon and nutmeg. Stir with a wooden spoon or spatula to ensure everything is combined. (If you are using brown sugar instead of maple syrup add it here.)
• In a separate mixing bowl, combine all of the wet ingredients. Add banana and mash with a fork, crack eggs into the bowl and whisk together, add melted butter or oil, maple syrup (omit if using brown sugar), vanilla extract and milk and stir to combine.
• Add wet ingredients to the dry ingredients, and using a wooden spoon or spatula and stir well to combine. Add chopped walnuts and stir gently into the mixture.
• Grease muffin tins with extra olive oil or butter, or add muffin liners, and divide the batter evenly between the 12 muffin cups. (Feel free to add an additional sprinkle of brown sugar and/or chopped walnuts on top.)
• Transfer muffin tray to the oven and bake for 22-25 minutes or until a toothpick comes out clean.
• Once cooked, place the muffin tin on a cooling rack to cool and run a butter knife along the outer edge of the muffins to loosen them from the pan. Allow muffins to cool slightly, about 5 minutes, and then remove from muffin tin to cool further.
• These healthy banana nut muffins can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.

THE ULTIMATE HEALTHY BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
• In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
• Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

BANANA NUT MUFFINS

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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 HEALTH NUT BREAD/MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Using a stand mixer, or hand mixer, cream butter and applesauce together.
• Add eggs, bananas, honey, and vanilla and mix well.
• Add flour, flax, oat bran, oats, baking soda, salt, and mix well.
• Fold in the raisins, coconut, and walnuts.
• Add mix to either greased muffin cups or a greased loaf pan.
• Bake at 350 degrees - muffins take about 25 minutes, and a loaf takes about 60 minutes.

HEALTHY BANANA NUT MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• Add the oat flour, brown sugar, cinnamon, baking soda, baking powder, and sea salt to a mixing bowl. Stir until well combined.
• Add the mashed banana, plain Greek yogurt, eggs, and vanilla extract to a bowl. Whisk together until well combined.
• Add the dry ingredients to the wet ingredients, stirring until everything is well combined.
• Fold in the chopped walnuts.
• Transfer the batter to a muffin tin that has been lined with muffin/cupcake liners. Fill each muffin well two-thirds of the way full. Sprinkle a few chopped walnuts on top.
• Bake the muffins at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted.
• Serve them warm, straight out of the oven, or enjoy them the next day.

BANANA-NUT MUFFINS

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.

HEALTHY OAT BRAN BANANA NUT MUFFINS

Steps:

• Preheat oven to 425°.
• Combine dry ingredients in large bowl.
• Mix milk, bananas, egg whites, oil & vanilla in a bowl or blender.
• Combine well with the dry ingredients.
• Line muffin pan with paper baking cups, filling them with batter.
• Bake 15 minutes, watching closely, you do not want to over bake.
• Let cool and enjoy!

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.