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 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
SINFULLY MOIST BANANA MUFFINS
Super moist recipe. Great for breakfast on the go! Even tastier if you spread some cream cheese on them.
Provided by hekela
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 17
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
- Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
- Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
- Divide batter evenly among muffin tins, filling each cup almost full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 25.7 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 191.6 mg, Sugar 15.3 g
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.
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
SUPER MOIST BUTTERMILK BANANA NUT MUFFINS
I got this recipe off the Gold Metal flour bag. I must say, the kids and family were skeptical when I told them it was made with Buttermilk. Yet it is by far the moistest, flavorful banana nut muffins I ever made. The texture was perfect and the flavor was just amazing. I actually use this recipe all the time now. Its a 2 loaf...
Provided by Jennifer Alexander
Categories Sweet Breads
Time 45m
Number Of Ingredients 11
Steps:
- 1. You will need 2 bowls, one for dry and one to mix everything in. Depending on if your making loafs or muffin pans grease just the bottom of pans, cooking spray works just fine. Muffin pans, I use the muffin liners.
- 2. This is a 2 loaf recipe. I make one loaf and 6 large muffins (I have a large muffin pan) so how many muffins you get depends on the size of your pans and how full you fill your muffin pan
- 3. First mix all dry ingredients together. I sift mine all together to incorporate them well but you do not have to sift.
- 4. In second bowl the bigger one that you can use a mixer in first beat softened butter and sugar together till almost creamy
- 5. Next, add eggs one at a time. Then add buttermilk, then mashed bananas and vanilla... beat with mixer till creamy on medium speed. Add in 3/4 cup of walnuts walnuts.
- 6. Slowly beat in the flour mixture till you get half of it incorporated. Then you will need to stir in the rest of flour.
- 7. Split the batter between two loaf pans or 3/4 way full in muffin pan. Sprinkle remainder walnuts on top of batter after it is in pans then place in oven
- 8. I put my pans on a cookie sheet. When I bake these. I believe it keeps my bread and muffins from browning to fast on bottom.
- 9. Now depending on what your making will make a difference in how long they will be in the oven. The muffins take about 20-25 minutes no longer. Bread loaves take 40-45 minutes. The recipe calls for alot longer and we found that it just dried them out. I also find that it depends on the oven and wether your using gas or electric. Check it and use toothpick in center for doneness. As long as the toothpick comes out with no batter on it, its done. I have a great gas oven and stove . I have tweaked this to my preference after we got our new stove. Please enjoy this is really a great recipe. For me, I have enjoyed watching my family gobble them up and baking this for them for years.
BANANA MUFFINS WITH SOUR CREAM
Our Banana Muffins with Sour Cream impress with nutty notes of chopped walnuts. Turn out a fresh, moist batch of banana muffins today with our recipe.
Provided by My Food and Family
Categories Dairy
Time 39m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
- Spoon into 16 paper-lined muffin cups.
- Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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5/5 (3)Calories 258 per servingCategory Breakfast
- Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
- Make the muffins: In a large mixing bowl stir with a whisk mashed bananas and sugar just until combined. Slowly stir in vegetable oil just until combined. Add eggs, cinnamon, and vanilla* and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step. Fold in walnuts and banana chunks just until combined. Set aside.
- Make the streusel: (Chop walnuts very finely or roughly to your preference) In a large bowl combine flour, sugar, walnuts, cinnamon, and butter and mix together with your fingers until you have a crumbly mixture.
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