BANANA AND KIWI MUFFINS
These are moist and yummy, not too sweet - perfect for breakfast or a light snack. Makes 12 muffins or 24 mini muffins.
Provided by WaterMelon
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 6 ingredients (DRY) in a large mixing bowl; set aside.
- Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (WET).
- Add WET mixture to the DRY mixture, mix until just combined (DO NOT OVERMIX) - lumps are ok.
- Now stir in chopped kiwi gently; you may also add chopped nuts if you like.
- Bake in a pre-heated oven at 375°F or 180°C for 25-30mins (mini muffins take about 20mins).
- Cool in pan for 10mins, then remove and cool thoroughly on wire rack.
Nutrition Facts : Calories 190.2, Fat 4.5, SaturatedFat 0.6, Cholesterol 16.6, Sodium 262.4, Carbohydrate 33.9, Fiber 1.7, Sugar 13.8, Protein 4.2
KIWI MUFFINS
These have a wonderful flavor if you can get past the green cooked kiwi. They are fun for kids for Halloween or St Patricks day parties.
Provided by Michelle S.
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix all dry ingredients in a large bowl.
- Mix egg, milk and oil.
- Add wet mixture to the dry mixture stirring just until moistened.
- Add kiwis, stir just until blended.
- Spoon batter into 12 lined muffin cups, filling 3/4 full.
- Bake for 20 minutes.
BANANA & KIWI MUFFINS RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Combine the first 6 ingredients (dry) in a large mixing bowl; set aside. Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (wet). Add wet mixture to the dry mixture, mix until just combined (do not overmix) - lumps are ok. Now stir in chopped kiwi gently; you may also add chopped nuts if you like. Bake in a pre-heated oven at 375°F or 180°C for 25 to 30mins (mini muffins take about 20 minutes). Cool in pan for 10 minutes, then remove and cool thoroughly on wire rack.
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- 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. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
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
EASY BANANA MUFFINS
Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.
Provided by Elena Silcock
Categories Afternoon tea, Breakfast, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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
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
KIWI MUFFINS
Make and share this Kiwi Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF grease 12 count muffin pan.
- Blend the eggs, sugar and oil. Then add kiwi, vanilla and lemon juice.
- In a seperate bowl combine flour, salt, baking powder and baking soda. Mix well, then fold into the wet ingredients.
- Fill muffins cup and bake for 25-30 minutes.
Nutrition Facts : Calories 219.5, Fat 5.8, SaturatedFat 0.9, Cholesterol 31, Sodium 552.3, Carbohydrate 37.5, Fiber 1.9, Sugar 11.5, Protein 4.7
KIWIFRUIT MUFFINS
"I received this recipe while living in New Zealand with a friend," recalls Tim Fink from Steamboat Springs, Colorado. "His wife prepared a batch of these moist muffins for him. I 'sampled' so many that the next time, she doubled the recipe so there were plenty for both of us."
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi and raisins. , Fill paper-lined muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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