Banana Pudding Muffins Recipe 455 Food

BANANA PUDDING MUFFINS

Steps:

• Preheat the oven to 350°F.
• In a large mixing bowl, combine the first 5 ingredients.
• In a separate bowl, add remaining ingredients and mix until blended.
• Add wet mixture to flour mixture and stir until moistened.
• Spoon batter into greased muffin pan.
• Bake for 25 minutes or until toothpick comes out clean.
• Let muffins cool in pan for 5 minutes before removing.

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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MINI BANANA NUT MUFFIN BREAD PUDDINGS

Steps:

• Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
• Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.

BANANA MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

BANANA MUFFIN PUDDING

Steps:

• Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
• Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.

BANANA CRUNCH MUFFINS

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 WITH MASCARPONE CREAM FROSTING

Steps:

• Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
• Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
• Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
• To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

BANANA PUDDING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 26 standard muffin cups with paper liners.
• Combine dry mixes in a large bowl with water, vegetable oil, and eggs. Beat until smooth. Fold in mashed bananas and crushed wafers. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.

EASY BANANA MUFFINS

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.

EASY BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
• Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl.
• Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups.
• Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.

BEST EVER BANANA MUFFINS

Steps:

• Mash bananas.
• Add sugar and slightly beaten egg.
• Add melted butter.
• Add the dry ingredients and bake at 375 degrees for 20 minutes.

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.