Fluffy Banana Muffins With Pecan Streusel Food

BANANA PECAN MUFFINS

Steps:

• Line a muffin tray with liners or spray with cooking spray.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
• In a separate bowl, combine the bananas, sugar, egg, vanilla, and melted butter.
• Add in dry mixture to wet mixture and stir until just combined.
• Pour batter evenly into muffin cups. *Makes about 12 muffins
• In a small bowl, combine the brown sugar, flour, butter, oats, and pecans.
• Sprinkle topping evenly on top of each muffin.
• Place muffin tray in preheated oven, 375, and bake for about 20 minutes, or until toothpick comes out clean when inserted in center.
• Remove tray from oven and allow to cool 3-5 minutes before removing from tray and enjoying!!

JUMBO BANANA-PECAN MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

BANANA NUT CRUNCH MUFFINS

Steps:

• Preheat oven to 375°F. Line a muffin pan with paper liners.
• Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
• In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
• In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
• Bake 18-20 minutes or until a toothpick comes out clean.

FLUFFY BANANA MUFFINS WITH PECAN STREUSEL

Steps:

• Preheat the oven to 350°F and line a standard muffin pan with paper liners.
• Make the streusel if you are using it! Using a fork or your fingers, mix together the soft butter, sugar, pecans, flour, coconut, and flour until coarse crumbles form and the largest pieces are pea-sized. Set aside.
• In a large bowl lightly beat the eggs. Add the sour cream, melted butter, bananas, brown sugar, and vanilla, and whisk until combined.
• Add the flour, baking powder, cinnamon, baking soda, and salt. Stir until just combined.
• Divide the batter evenly between the 12 prepared muffin cups, and sprinkle streusel over the top of each.
• Bake for 18-20 mins. Cool slightly before serving.

MOIST AND FLUFFY BANANA MUFFINS

Steps:

• In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Make sure these are fully incorporated and set aside.
• In the bowl of a stand mixer with the paddle attachment or a hand held mixer, mash bananas. Add white and brown sugar and mix. Add eggs and mix. Then add the melted butter and vanilla extract and mix well. I ALWAYS use real butter so I would not recommend using margarine as this will change the taste and texture and overall quality of the muffins.
• Slowly add the dry ingredients into the wet ingredients using a scoop or cup mixing between each addition. Mix on low until fully incorporated, scraping down the sides if needed. Do not overmix as this will result in tough muffins. Mix just until all the flour mixture is incorporated with the wet ingredients.
• Preheat oven to 350 degrees. Line a muffin pan with papers and spray each paper with a little cooking spray. Fill each paper about 2/3 full. Sprinkle each muffin with colored or white sugar (optional) and bake for 20 to 25 minutes or until a tooth pick comes out almost clean when inserted. Let cool on cooling rack and store covered.

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.