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.
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
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.
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.
BANANA (HEALTH-)NUT MUFFINS
These were moist and tasty muffins that go great with coffee or tea. I did add chocolate chips into mine. But, these would be tasty with some nuts and raisins. A wonderful (and healthy) way to start the day!
Provided by cindy sandberg
Categories Other Snacks
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400F. Line muffin tins with paper liners, or spray well with pan spray.
- 2. Combine oats, yogurt, milk and honey in a small bowl and allow to sit for 10 min.
- 3. In the meantime, combine almond meal, flour, flax, baking powder and baking soda, cinnamon and salt and whisk to combine.
- 4. Mash the bananas and add them along with the egg and oil to the oat/yogurt mixture.
- 5. Combine wet and dry ingredients and stir just until dry ingredients are moistened.
- 6. Scoop into muffin cups and bake for about 15-20 min., until muffins test done with a toothpick.
HEALTHY BANANA NUT MUFFINS
Your new favorite banana muffins are here! These healthy banana nut muffins are made with whole grain oats, sweet ripe bananas, and warming cozy cinnamon. They are so delicious, easy to make, and the perfect healthy snack or breakfast.
Provided by Ashlea Carver
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees.
- Add the oat flour, brown sugar, cinnamon, baking soda, baking powder, and sea salt to a mixing bowl. Stir until well combined.
- Add the mashed banana, plain Greek yogurt, eggs, and vanilla extract to a bowl. Whisk together until well combined.
- Add the dry ingredients to the wet ingredients, stirring until everything is well combined.
- Fold in the chopped walnuts.
- Transfer the batter to a muffin tin that has been lined with muffin/cupcake liners. Fill each muffin well two-thirds of the way full. Sprinkle a few chopped walnuts on top.
- Bake the muffins at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted.
- Serve them warm, straight out of the oven, or enjoy them the next day.
Nutrition Facts : ServingSize 1 muffin, Calories 168 calories, Sugar 12.2 g, Sodium 322.5 mg, Fat 6.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.8 g, Protein 5.5 g, Cholesterol 33.3 mg
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