BANANA RASPBERRY MUFFINS
Make and share this Banana Raspberry Muffins recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Sift together flour, baking powder, baking soda, and salt.
- Cream butter with sugar until fluffy.
- Beat in eggs.
- Puree bananas, sour cream and vanilla.
- Alternate dry ingredients and banana mixture to the egg mixture.
- Beat enough to incorporate.
- Fold in raspberries and toasted nuts.
- Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
- Makes about 15 muffins.
RASPBERRY-BANANA MUFFINS
I had a box of raspberry muffin mix and a banana that was getting too ripe,so I decided to combine them. And this is the very good result of that combination.Submitted to Food.com ( A.K.A. " ZAAR ") on June 5th.,2011
Provided by Chef shapeweaver
Categories Breakfast
Time 30m
Yield 6 muffins
Number Of Ingredients 4
Steps:
- Pre-heat oven to 400 degrees.Grease a muffin pan or line with paper liners.
- In a medium size bowl,mash banana and add rest of ingredients.
- Stir until dry mix is just moistened.
- Fill muffin cups 3/4ths.full.And bake for 20 minutes( check after 15) or until golden brown.
Nutrition Facts : Calories 35.9, Fat 1.2, SaturatedFat 0.5, Cholesterol 32.4, Sodium 17, Carbohydrate 5, Fiber 0.5, Sugar 2.4, Protein 1.6
RASPBERRY BANANA BREAD
A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
RASPBERRY BANANA BREAD
This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!
Provided by thicknik
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h55m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
- Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
- Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 273 calories, Carbohydrate 38.1 g, Cholesterol 37.2 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 135.7 mg, Sugar 22 g
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
BANANA-BERRY MUFFINS
These muffins are jam-packed with fresh berries and are super moist! The tartness of the raspberries is perfectly balanced by the brown sugar and banana. The banana flavor is very light and used to highlight the berries.
Provided by ScrappieDoo
Categories Quick Breads
Time 35m
Yield 8 large muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Grease muffin cups or use muffin liners.
- Combine flour, white sugar, salt and baking powder.
- Place vegetable oil into a 1-cup measuring cup; add egg and enough milk to get 1 cup of liquid. Pour this into flour mixture and mix.
- Add mashed banana, then fold in blueberries and raspberries.
- Fill muffin cups to top.
- FOR TOPPING: Combine the topping ingredients. Mix with fork until crumbly and sprinkle over muffins before baking.
- Bake for 20-25 minutes, or until done.
Nutrition Facts : Calories 331.2, Fat 13.4, SaturatedFat 3.5, Cholesterol 32.3, Sodium 277, Carbohydrate 50.1, Fiber 2.6, Sugar 26.4, Protein 4.3
BANANA RASPBERRY STREUSEL MUFFINS
Slightly redolent of banana, these moist, berry full treats are wonderful for Sunday brunch. Black berries or blueberries can replace the raspberries in this recipe.
Provided by MarieRynr
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- To make the streusel, by hand, with a fork or pastry blender, mix the brown sugar, flour, cinnamon and butter until crumbly and well blended.
- Preheat oven to 375*F. LIne 12 muffin cups with paper cupcake liners, or coat with melted butter and dust with flour, or spray generously with cooking spray. To make sure the muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.
- Sift together the flour, baking powder, baking soda and salt; set aside. Whisk the butter and brown sugar in a large bowl, then whisk in the eggs. Add the bananas, milk and vanilla. Add the dry ingredients all at once, stirring just until blended. Quickly fold in the berries. Divide into prepared muffin pans and sprinkle with 1/4 cup of the butter streusel (put remainder of the streusel in a jar, cover and refrigerate for another use, it's very good sprinkled on all kinds of muffins).
- Bake 25 to 30 minutes or until the tops of the muffins are golden brown and they spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from the pan.
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