Banana Toffee Muffin Tops Food

BANANA-NUT MUFFIN TOPS

Banana-Nut Muffin Tops image

Make and share this Banana-Nut Muffin Tops recipe from Food.com.

Provided by Mj2trip

Categories Quick Breads

Time 26m

Yield 10 Muffin Tops, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 medium very ripe bananas, peeled
3/4 cup firmly packed light brown sugar
1/3 cup coconut oil, melted (canola or corn oil will do)
2 large eggs
1 teaspoon vanilla extract
2/3 cup coarsely chopped walnuts

Steps:

Position oven rack in center of oven. Preheat to 375 degrees F.
In medium bowl, combine flour, baking powder, baking soda and salt. Whisk till well blended.
In Large mixer bowl, combine bananas, brown sugar, oil, eggs and vanilla. Beat until well blended.
Pour dry ingredients into moist and stir till almost blended before adding nuts.
Spray pans with cooking spray.
Spoon batter into pans then tap on the counter to settle the batter.
Bake till golden brown and cake test comes out clean. About 11 minutes.
Transfer pan to wire rack to cool for 5 minutes then remove from pan to cool.

Nutrition Facts : Calories 303.3, Fat 13.7, SaturatedFat 7.1, Cholesterol 42.3, Sodium 241.8, Carbohydrate 42.3, Fiber 2, Sugar 20.6, Protein 5.1

BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)

Banana Muffin-Tops (Or Muffins and Mini-Muffins) image

These moist muffins bake up great in muffin top tins or mini muffins too. Maskes 12 muffins, 10 muffin tops or 24-30 mini muffins. Use very ripe bananas. Recipe was found on the internet -- Diana's Desserts, however I have made a few modifications.

Provided by Galley Wench

Categories Breads

Time 28m

Yield 10 muffin tops

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3 medium very very ripe bananas (about 14 ounces)
3/4 cup firmly packed light brown sugar
1/3 cup corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup walnuts, coursely chopped (optional) or 2/3 cup chocolate chips (optional)

Steps:

Position an oven rack on the middle shelf of oven.
Preheat oven to 375 degrees F (190 C).
Lightly grease and flour or spray muffin tin with non-stick cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
Beat on medium speed until well blended with only small bits of banana visible.
Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
Fill the muffin top indentation to almost full with the batter.
Gently tap the pan on the countertop to even out the batter.
Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
Serve warm or at room temperature.

Nutrition Facts : Calories 254, Fat 8.5, SaturatedFat 1.3, Cholesterol 37.2, Sodium 240, Carbohydrate 41.3, Fiber 1.5, Sugar 20.5, Protein 3.9