Brown Sugar Banana Muffins Food

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BROWN SUGAR BANANA MUFFINS



Brown Sugar Banana Muffins image

A delicious muffin recipe to start your day!

Provided by RecipeGirl.com (shared from Southern Living)

Categories     Breakfast

Number Of Ingredients 10

1/2 cup (1 stick) butter, (at room temperature)
1 cup packed light brown sugar
2 large eggs
1 cup mashed ripe banana ((about 2 large bananas))
1/4 cup buttermilk
1 teaspoon vanilla extract
2¼ cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.
  • Use an electric hand mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
  • In a medium bowl, stir together the mashed bananas, buttermilk, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition (do not overbeat). Spoon the batter into the prepared muffin cups, filling two-thirds full.
  • Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool for 10 minutes on the wire racks.

Nutrition Facts : ServingSize 1 muffin, Calories 252 kcal, Carbohydrate 39 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 257 mg, Fiber 1 g, Sugar 20 g

BANANA MUFFINS



Banana Muffins image

Provided by Food Network Kitchen

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
2 cups smashed bananas (about 4 to 6 bananas)
1/2 cup vegetable oil
1/2 cup milk
2 large eggs, at room temperature
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract
3/4 cups chopped walnuts

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

VEGAN BROWN SUGAR BANANA MUFFINS



Vegan Brown Sugar Banana Muffins image

Best banana muffin ever! Full of banana flavor and so super moist you'd never know they're vegan. The surprise brown sugar ripple running through each muffin is the clincher.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 9

2 tablespoons flax meal + 1/3 cup water
2 cups 265 g white whole-wheat flour (can substitute all-purpose flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain sea salt or table salt
1 1/2 cups mashed ripe bananas (3-4 medium bananas, about 1 pound)
2/3 cup dark brown sugar + 1/4 cup dark brown sugar (divided)
1/2 cup vegetable oil or canola oil
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
  • In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
  • To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
  • To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
  • Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
  • Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
  • Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick - if it comes out clean, the muffins should be done.
  • Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
  • Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!

BANANA BROWN SUGAR MUFFINS



Banana Brown Sugar Muffins image

These incredibly moist Brown Sugar Banana Muffins are ready to eat in just 25 minutes! Add chocolate chips for Chocolate Banana Muffins.

Provided by Jessica - The Novice Chef

Categories     Muffins

Time 25m

Number Of Ingredients 11

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 large ripe bananas, mashed
1 cup packed dark brown sugar
2 large eggs
1 tablespoon vanilla extract
2/3 cup vegetable oil
3 tablespoons milk

Steps:

  • Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
  • Add dry ingredients, alternating with vegetable oil and then milk, stirring until just combined.
  • Fill muffin tins 3/4 full. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
  • Let muffins cool for 5 minutes and then transfer to a cooling rack.
  • Serve warm with butter or store at room temperature for up to 5 days.

Nutrition Facts : Calories 145 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 68 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BROWN SUGAR MUFFINS



Brown Sugar Muffins image

Make and share this Brown Sugar Muffins recipe from Food.com.

Provided by KillerTasteBuds

Categories     Breads

Time 23m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon vanilla
1 cup brown sugar
1 cup milk
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup melted butter

Steps:

  • Preheat oven to 400 degrees.
  • Cream vanilla, brown sugar and melted butter.
  • Add egg and milk.
  • In a separate bowl mix flour, baking soda, and salt.
  • Add dry ingredients to the creamed mixture.
  • Fill each cup of a muffin tin 2/3 full.
  • Bake 15 minutes or until toothpick inserted comes out clean.

Nutrition Facts : Calories 233.3, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 242.3, Carbohydrate 34.9, Fiber 0.6, Sugar 17.9, Protein 3.4

BROWN SUGAR-BANANA MUFFINS



Brown Sugar-Banana Muffins image

Make and share this Brown Sugar-Banana Muffins recipe from Food.com.

Provided by tammarie

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1 cup brown sugar, firmly packed
2 eggs, large
1 cup mashed banana, about 2 large
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pecans, chopped-toasted- (optional)

Steps:

  • Beat butter at medium speed until creamy. Gradually add brown sugar, beating until light and fluffy.
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together mashed bananas, buttermilk, and vanilla.
  • Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition. (do not overbeat).
  • Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
  • Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  • Remove from pans immediately and cool 10 minutes on wire rack.

Nutrition Facts : Calories 256.4, Fat 8.9, SaturatedFat 5.2, Cholesterol 56, Sodium 275.4, Carbohydrate 40.7, Fiber 1.1, Sugar 20.6, Protein 4.1

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