Banana And Walnut Muffins Recipes

BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

BANANA-NUT MUFFINS

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.

AVOCADO BANANA AND WALNUT MUFFINS

Steps:

• Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
• In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
• Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

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.

BANANA AND WALNUT MUFFINS

Steps:

• Preheat oven to 200°C Brush a little of th emargarine over muffin pans.
• Mash bananas in a mixing bowl, add sugar, vanilla and the remaining margarine and mix well.
• Break the egg into cup or small bowl and beat lightly with a fork. Stir the egg and milk into the banana mixture.
• Stir in flour, bicarbonate of soda and half the walnuts and mix until just combined. Spoon mixture into the repared muffin pans and sprinkle remaining walnuts over the top of the muffins.
• Bake until risen, cooked through, and golden brown, about 15-20 minutes.

BANANA, DATE AND WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
• Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
• Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
• Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
• Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

BANANA AND WALNUT MUFFINS (VERY HEALTHY)

Steps:

• Mix bananas, honey, oil and LSA in a large bowl.
• Fold in remaining ingredients and mix.
• Spoon into a nonstick muffin pan and bake in a moderate oven for approximately 20-25 minutes.

BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.

BANANA WALNUT MUFFINS

Steps:

• preheat oven to 350.
• put bananas and butter in bowl, and mix until bananas are mashed.
• Add eggs and sugar and mix well.
• Add dry ingredients to batter and mix well.
• Stir in walnuts.
• portion batter into 12 prepared muffin cups.
• Bake 45 mins or until golden brown, and poke tester comes out clean.