BANANA-GINGERBREAD MUFFINS
Enjoy a delicious breakfast - banana and oat muffins baked using gingerbread cake and cookie mix made ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
- Mix all ingredients until well blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
BANANA GINGERBREAD MUFFINS
Check out these wholesome banana and oat muffins made using Betty Crocker® cake and cookie mix, along with four more ingredients - made ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
- Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg
BANANA GINGERBREAD MUFFINS
These muffins are bursting with cozy fall flavor! The spicy ginger and rich molasses make the muffins taste very rich, while the sweet banana spices on top bring a refreshing lightness to the treats. Store any leftovers in zip-topped bags in the refrigerator for up to 6 days.
Yield 8 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, molasses, and yogurt. Add in the flour mixture, stirring just until incorporated.
- Divide the batter between the prepared muffin cups. Place 3 banana slices on top so that they're just barely touching in the center of the batter. Bake at 325°F for 24-29 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack. (Note: The banana slices will be hot and will squish if they're touched, so try to only touch the muffin when removing them from the pans.)
Nutrition Facts : Serving Size 1 muffin
SPICED BANANA GINGERBREAD MUFFINS
This is a fairly healthy muffin that my kids beg me to make year round. You can also use canned pumpkin instead of the banana. If you do that use 1 cup pumpkin, omit the banana, and increase the sugar to 1/2 cup white sugar and 1/2 cup dark brown sugar. They can also be made in mini muffin tins. If you do that I find these temps and time work for me. 400F for 8 minutes, then 375F for 3 minutes. If you want a sweeter muffin (or if your bananas are less ripe) you can use 2/3 cup brown sugar and 2/3 cup white sugar.
Provided by Mirdreams
Categories Breakfast
Time 27m
Yield 30 muffins, 30 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 400°F.
- 2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer.
- 3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk).
- 4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat.
- 5. Fill each muffin cup halfway, Bake for 10 minutes at 400F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly.
- The muffins keep in a ziplock on the counter for up to one week.
Nutrition Facts : Calories 158.4, Fat 8, SaturatedFat 1.2, Cholesterol 13.2, Sodium 155.2, Carbohydrate 20.5, Fiber 1, Sugar 9.8, Protein 1.9
DIANNE'S GINGERBREAD BANANA MUFFINS
I'm always making banana muffins and came up with this recipe for a little something different. Lightly sweetened with molasses and full of warming spices, they are especially delicious in the winter, but we enjoy these any time of the year.
Provided by DeliciousAsItLooks
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
- In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
- Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional).
- Bake 20 minutes, or until tops spring back when lightly touched.
- Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!
Nutrition Facts : Calories 168.2, Fat 5.8, SaturatedFat 3.4, Cholesterol 29, Sodium 141.1, Carbohydrate 27.5, Fiber 1.1, Sugar 11.8, Protein 2.4
BANANA-GINGERBREAD MUFFINS
Yum, yum! These are so good, and so easy! Two of my favorite flavors: banana and gingerbread! If you frost these with vanilla frosting, they make a great dessert.
Provided by txghog
Categories Quick Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 F.
- Grease or line 16 muffin cups.
- Mix all ingredients until well-blended.
- Divide batter evenly among muffin cups.
- Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
- Immediately remove from the pan.
Nutrition Facts : Calories 36.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.2, Sodium 9.6, Carbohydrate 6, Fiber 0.8, Sugar 1.9, Protein 1.4
BANANA GINGER MUFFINS
Make and share this Banana Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 48m
Yield 12 -18 muffins
Number Of Ingredients 12
Steps:
- Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
- In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
- In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
- Add in the eggs, one at a time, mixing each well.
- Mash the peeled bananas into the butter mixture using a potato masher.
- Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
- Add in the flour mixture; stir until just moistened.
- Fill muffin tins 3/4 full.
- Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
- Place pan on a wire rack and cool for 10 minutes.
- Gently rock each muffin back and forth to release it.
- Cool muffins on rack for 5 minutes.
- **Banana Muffins: omit the ginger.
- **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
- **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.
Nutrition Facts : Calories 253.6, Fat 8.9, SaturatedFat 5.2, Cholesterol 56, Sodium 321.4, Carbohydrate 40.6, Fiber 1.5, Sugar 21, Protein 3.7
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BANANA GINGERBREAD MUFFINS - KNEAD SOME SWEETS
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5/5 (1)Total Time 37 minsCategory BreakfastCalories 121 per serving
- Preheat the oven to 350℉. Line two 12-count muffin tins with muffin liners or grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, mashed bananas, eggs, and vanilla.
- In another bowl, whisk together the flour, baking soda, ginger, and cinnamon. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.
- Evenly distribute the batter between the prepared pans, filling each cup or liner about half full. Top with a sprinkle of coarse sugar, if desired. Bake, one pan at a time, in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tins for 5-10 minutes before transferring to a wire rack to finish cooling. Bake the remaining muffins. Enjoy!
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