BANANA SPLIT MUFFINS
An easy banana muffin recipe loaded with chocolate chips and maraschino cherries
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray 12 muffin cup muffin pan with non-stick spray. Sift flour, baking soda, baking powder and salt, and set aside In a large bowl mash bananas. Add sugar, egg, and oil and whisk until well combined. Fold dry ingredients into wet ingredients. Add cherries and chocolate chips and gently fold just to combine. Divide batter between 12 muffin tins and bake for 20-22 minutes, until toothpick inserted into a muffin comes out clean, with just a few crumbs.
HEALTHIER BANANA SPLIT MUFFINS
These muffins was on 'The Kids Page' of the newspaper in 1996 and have become one of my favorite snacks. They are low fat since they are made with applesauce instead of butter or oil.
Provided by Ginny Coy
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
- Combine flour, sugar, baking soda, and salt in a medium bowl.
- Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries.
- Spoon batter into the prepared muffin tin, filling each cup almost to the top.
- Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 55 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 211.9 mg, Sugar 31.5 g
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 SPLIT MUFFINS
Yum Banana Split in a muffin. I made adjustment to this recipe. The original recipe says to put the chocolate chip and pecans on top of the muffins before you bake them. I just felt it needed to be in the muffin. Then it states to add a cherry immediately after you remove it from the oven. I just couldn't see the cherry staying on top if I did that. So I've put it all inside the muffin. My only concern is that it may be to much chocolate so you may want to cut the chocolate chips down to 1/2 cup unless you are a serious chocolate lover. You can also leave out the pecans, if you like. But I hope you all enjoy!!
Provided by Nikki Kate
Categories Quick Breads
Time 20m
Yield 18-24 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, mix flour, sugar, baking soda and salt.
- In another bowl, combine egg and mayonnaise and mix well.
- Add flour mixture and mashed bananas; mix well.
- Add semi-sweet chocolate chips, maraschino cherries and pecans if you are using them.
- Pour into muffin tins.
- You can either, at this point, top each muffin with a maraschino cherry or bake for 5 minutes and then top with a maraschino cherry.
- Bake 10 to 15 minutes at 350ºF.
- ENJOY!
Nutrition Facts : Calories 172.7, Fat 5.4, SaturatedFat 2.1, Cholesterol 13.4, Sodium 250.8, Carbohydrate 31, Fiber 1.3, Sugar 19.1, Protein 2.1
BANANA SPLIT MUFFINS
In Aliquippa, Pennsylvania, Elaine Anderson and daughter Elizabeth pack all the goodies that kids love in a banana split into moist muffins. "Elizabeth likes to help measure and mix everything together. Her favorite part is adding the cherries at the end," Elaine notes.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 353mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
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
SPICED BANANA MUFFINS
Recipe by Canadian Chef Michael Smith. "A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!" You got to love him!
Provided by FrVanilla
Categories Breakfast
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Whisk together the flour, bran, baking powder, salt and nutmeg.
- Mash the bananas and stir in the eggs, brown sugar, oil and vanilla.
- Mix well and add to the dry ingredients. Stir until well combined.
- Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.
Nutrition Facts : Calories 245.1, Fat 10.3, SaturatedFat 1.5, Cholesterol 35.2, Sodium 164.7, Carbohydrate 36.6, Fiber 1.7, Sugar 20.6, Protein 3.2
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
BANANA SPLIT MUFFINS RECIPE - (5/5)
Provided by á-8989
Number Of Ingredients 7
Steps:
- Mix flour, sugar,baking soda and salt in large bowl. Beat egg in small bowl; stir in dressing. Add to flour mixture; stir just until moistened. Stir in bananas Spoon into greased or paper-lined muffin pan, filling each cup almost full. Sprinkle with chips and nuts. Bake in preheated 375 oven for 20-25 minutes or until lightly browned. Remove from oven; press 1 cherry into each muffin. Makes 12
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
BEST EVER BANANA MUFFINS
These are the only banana muffins I make now. I add chocolate chips to my batter and triple the recipe. These freeze great. I got this recipe from an old (1980's) Canandian cookbook called "Muffin Mania". (Prep time is a guess.)
Provided by Anissa
Categories Quick Breads
Time 35m
Yield 9 large muffins
Number Of Ingredients 8
Steps:
- Mash bananas.
- Add sugar and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients and bake at 375 degrees for 20 minutes.
BANANA SPLIT
Make and share this Banana Split recipe from Food.com.
Provided by Aileen
Categories Frozen Desserts
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the Banana in a bowl.
- Place all the ice cream on and around the banana.
- Put as much chocolate syrup as you want on top of that.
- Place as much whipped cream as you want.
- Put more chocolate syrup.
- Put the cherry on top.
- If you want, you can put any other toppings that you want.
Nutrition Facts : Calories 683.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 126.7, Sodium 231.6, Carbohydrate 94.9, Fiber 5.1, Sugar 75.5, Protein 11.4
BANANA SPLIT BREAD
A yummy twist on banana bread... I also use this recipe to make muffins, just bake for the amount of time suggested on the banana bread mix box. If I make bread, I rarely make the glaze because it doesn't really need it and the bread is very moist. If making muffins, those tend to be less moist, so I will drizzle the glaze on.
Provided by SashasMommy
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- Grease and flour bottom of pan.
- Add water to reserved pineapple juice to make 3/4 cup.
- In large bowl, combine all bread ingredients and stir till moist.
- Pour batter into pan and bake at 375 for 55-60 minutes or until toothpick comes out clean.
- Cool loaf in pan for 15 minutes.
- Remove from pan, cool for 45 minutes.
- Glaze: In small bowl, combine all glaze ingredients and stir until well blended. Drizzle over cooled loaf.
- HIGH ALTITUDE: Add 1 tbsp flour to mix. Bake at 375 for 50-60 minutes.
Nutrition Facts : Calories 1285, Fat 75.6, SaturatedFat 22.9, Cholesterol 425.9, Sodium 162, Carbohydrate 150.8, Fiber 7.5, Sugar 137.7, Protein 17.9
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
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