BANANA, DATE AND WALNUT MUFFINS
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 55m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 31.9 mg, Fat 3.9 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 117.2 mg, Sugar 22.6 g
BANANA AND DATE MUFFINS
Baked with coconut oil, these ultra moist and super fluffy banana muffins are filled with lots of gooey, warm, sweet dates. 30 minutes from start to finish! So easy and super delicious. The perfect breakfast, snack, healthy-ish dessert!
Provided by MinShien
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees F
- In a medium bowl, mix together wet ingredients - meshed-up very ripe bananas, coconut oil, egg, sugar, and vanilla extract.
- Add flour, baking soda and salt to the bowl. Mix well.
- Fold chopped-up dates into the mixture.
- Line muffin tin with muffin/cupcake paper cups. Fill 2/3 of each muffin cup with mixture. This recipe yields 10-12 muffins.
- Bake muffin for 18 minutes. Insert a toothpick into the middle of one of the muffins. Muffin is done if toothpick comes out clean. If not, bake for another minute or so.
- Remove muffin from muffin tin and let it cool on cooling rack for 10 minutes.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 27 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 16 mg, Sodium 120 mg, Fiber 1 g, Sugar 15 g, Calories 165 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
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.
BANANA-WALNUT-DATE MUFFINS
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
- Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates.
- Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 207 g, Fat 10 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g
BANANA-DATE MUFFINS
A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!
Provided by SHERRY SMITH
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
- In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 4.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 371.5 mg, Sugar 17.7 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
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.
BEST YET BANANA MINI MUFFINS
When these muffins are on a breakfast buffet table along with an array of other breakfast treats, they will steal the show! They are moist and full of banana flavor!
Provided by cathy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
- Combine flour, baking powder, and baking soda in a bowl.
- Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
- Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 7.8 g, Cholesterol 7.3 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 47.1 mg, Sugar 4 g
DATE MUFFINS
Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack. TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.
Nutrition Facts : Calories 224 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA NUT MUFFINS
A banana muffin without the guilt.
Provided by Mom
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
- In large bowl, stir together flour, baking powder, soda, and salt.
- In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
- Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.3 g, Fat 5.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 121.2 mg, Sugar 14.9 g
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