BANANA BREAD MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
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.
HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
YES, ANOTHER BANANA BREAD/MUFFIN RECIPE
Adapted from Dr. Cookie's Cookbook, I've been asked to bake this banana bread instead of birthday cake for two friends. If there's a banana or two left from a bunch that end up too soft, into the freezer they go! When we have enough frozen bananas and a rainy afternoon, the fruit is thawed and used in this recipe.
Provided by IrishEyes.NYC
Categories Quick Breads
Time 15m
Yield 2 loaves (or 3 doz. muffins), 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F and grease two 9-inch loaf pans for bread OR.
- preheat oven to 400° F and line three 12-cup muffin pans with paper liners.
- Sift dry ingredients into a medium bowl; set aside.
- In large bowl, mix oil, honey, and eggs; stir in buttermilk, bananas, and vanilla. Add dry ingredients and mix just until combined.
- Fold in chocolate chips or walnuts and spoon batter into prepared pans or muffin cups.
- Bake two loaves at 350° F for 75 minutes or until a skewer inserted in the center comes out mostly dry.
- Bake 36 muffins at 400° F for 15-18 minutes.
- NOTES: when frozen, banana peels will turn black. After thawing, simply snip off one end of the fruit with kitchen shears and "squish" the banana right out into the bowl for mashing. The bread will be a darker color than if fresh ripe bananas are used.
- Do not use honey for children under the age of two.
BANANA MUFFINS
These banana muffins are moist and delicious and take only a half hour to bake in the oven-making them ideal for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 Muffins or 36 Minimuffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
- Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
- Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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