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
JUMBO BANANA-PECAN MUFFINS
These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
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.
Nutrition Facts :
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.
JUMBO BANANA NUT MUFFINS WITH ROASTED BANANAS
These Jumbo Banana Nut Muffins are made with roasted bananas and cinnamon. These gluten free muffins are moist and perfect with coffee!
Provided by Christine Rooney
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Spray a baking sheet with cooking spray. Cut 4 over-ripe bananas in half and place on baking sheet. Bake for 20 minutes or so. Remove from oven and set aside.
- On one bowl combine the dry ingredients: 2 1/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and 1/4 tsp. or so kosher salt. Stir until combined.
- Add the roasted bananas to another bowl and mash with a fork. Add 1 egg, 1/4 cup milk, 1/3 cup olive oil, 1 tsp. vanilla extract, and 1 packed cup dark brown (or light brown) sugar. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix together. Fold in 3/4 of the toasted walnuts and 1 1/2 tsp. cinnamon. Stir until completely combined.
- Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly (makes 6 jumbo muffins) and sprinkle with the remaining walnuts.
- Place the muffin tin in the oven and bake for 35 minutes or so. The tops should be golden brown and a toothpick should come out clean when poked.
Nutrition Facts : Calories 478 kcal, ServingSize 1 cup, Carbohydrate 70 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 511 mg, Fiber 4 g, Sugar 47 g
JUMBO CARAMEL BANANA MUFFINS
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. -Katherine McClelland, Deep Brook, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 6 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts : Calories 490 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 364mg sodium, Carbohydrate 89g carbohydrate (62g sugars, Fiber 2g fiber), Protein 5g protein.
MOIST JUMBO BANANA WHEAT/OAT BRAN MUFFINS
Moist and flavorful these can be made with oat or wheat bran depending on what you have. You can put your choice of nuts (my fav is walnuts) or dried fruit and vary the amount of mashed banana and they still come out great. Since I started using this recipe 5 years ago, I have kept these muffins on hand in our freezer. I save my brown bananas, freeze them and when I get a good amount puree them in my cuisinart so I can triple the batch of muffins. You can also make these as regular size muffins. The batch would make 12 muffins and bake time would decrease to 15 minutes or so.
Provided by RussianMama
Categories Quick Breads
Time 48m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
- Mash ripe bananas with fork or puree in food processor.
- Chop nuts or dried fruit, if using.
- In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
- In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
- Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
- Place into muffin cups immediately and put into oven.
- Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.
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