BEST EVER BANANA NUT MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
- Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
- Add the vegetable oil and mix well.
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
- Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
- Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 306 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g
BANANA-NUT MUFFINS
Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!
Provided by Aisha Williams
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
- Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
- Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g
BANANA NUT MUFFINS
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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
SUPER MOIST BANANA NUT MUFFINS
This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!
Provided by Paragon
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and lightly butter 24 muffin tins.
- In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
- With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
- Mix in the dry ingredients just until incorporated.
- Fold in the nuts if desired with a rubber spatula.
- Spoon the batter into the muffin tins to fill them about halfway.
- Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
BANANA GINGER MUFFINS
Make and share this Banana Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 48m
Yield 12 -18 muffins
Number Of Ingredients 12
Steps:
- Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
- In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
- In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
- Add in the eggs, one at a time, mixing each well.
- Mash the peeled bananas into the butter mixture using a potato masher.
- Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
- Add in the flour mixture; stir until just moistened.
- Fill muffin tins 3/4 full.
- Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
- Place pan on a wire rack and cool for 10 minutes.
- Gently rock each muffin back and forth to release it.
- Cool muffins on rack for 5 minutes.
- **Banana Muffins: omit the ginger.
- **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
- **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.
Nutrition Facts : Calories 253.6, Fat 8.9, SaturatedFat 5.2, Cholesterol 56, Sodium 321.4, Carbohydrate 40.6, Fiber 1.5, Sugar 21, Protein 3.7
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
GINGER BANANA NUT MUFFINS
Moist and light with the flavor of ginger. This is from the Holly Tree Inn in Point Reyes Station, California.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
- In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
- Add flour mixture to banana mixture;mix well.
- Divide batter among greased or paper-lined muffin cups.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 298.4, Fat 13.6, SaturatedFat 1.8, Cholesterol 35.4, Sodium 240.4, Carbohydrate 41.5, Fiber 1.8, Sugar 21.8, Protein 4.1
BANANA-NUT MUFFINS
This is one of my adopted recipes. I have made some changes and they are very good if I do say so myself. I took the advise of the reviewer and added spices. I baked mine for 30 min. But check with toothpick after 20 minutes.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, salt and spices; set aside.
- Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed.
- Beat in eggs, one at a time, blending well after each addition.
- Stir in mashed bananas. Add vanilla to banana mixture.
- Mix nuts with flour and add all at once to banana mixture, stirring gently to just combine
- Spoon batter into 6 greased 3-inch muffin-pan cups.
- Batter will be thick.
- Bake in 375 degree F. oven 20-30 minutes or until golden brown.
- Serve hot with homemade jam or jelly.
Nutrition Facts : Calories 570.9, Fat 29.2, SaturatedFat 11.9, Cholesterol 102.7, Sodium 688.4, Carbohydrate 69.5, Fiber 4.4, Sugar 28.1, Protein 10.9
BANANA NUT MUFFINS
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
- Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
BANANA-NUT MUFFINS
Make and share this Banana-nut Muffins recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 18 muffin cups.
- (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners).
- In large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender cut in butter until mixture resembles coarse crumbs.
- Stir in walnuts.
- In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped.
- Add banana mixture to flour mixture; and stir both mixtures until well blended.
- Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes.
- Immediately remove muffins from pan.
- Serve warm, or cool on wire rack to serve later.
Nutrition Facts : Calories 201, Fat 9, SaturatedFat 3.2, Cholesterol 31.5, Sodium 202.1, Carbohydrate 27.4, Fiber 1.4, Sugar 11, Protein 3.9
BANANA NUT MUFFINS
Make and share this Banana Nut Muffins recipe from Food.com.
Provided by evelynathens
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (190°C).
- Grease muffin cups.
- Stir together flour, baking powder, baking soda and salt.
- Separately cream butter and sugar until light and fluffy.
- Beat in eggs, and stir in bananas, buttermilk and vanilla.
- Add dry ingredients and stir to combine.
- Add walnuts and stir.
- Pour into muffin cups.
- Bake 25-30 minutes.
- Cool for 5 minutes before eating.
Nutrition Facts : Calories 268.8, Fat 15.2, SaturatedFat 5.8, Cholesterol 55.8, Sodium 256.2, Carbohydrate 29.6, Fiber 2.6, Sugar 11.3, Protein 5.4
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