Fruit Sweetened Mini Banana Muffins Recipes

FRUIT-SWEETENED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
• Put the raisins and dates in a medium bowl, cover with very hot water and let soak until the fruit is very soft, about 25 minutes. Drain, then puree until smooth in a food processor, scraping the bowl frequently.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture, and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and zest, and beat until incorporated. Lower the mixer speed to medium-low, and add half the flour mixture, then the milk, then the remaining flour mixture, stopping to scrape down the side of the bowl as needed (it's OK if there are some lumps). Fold in the bananas.
• Pour the batter into the prepared pan, and smooth the top with a spatula or the back of a spoon. Bake until the bread is golden brown and crisp and a toothpick inserted in the center comes out clean, about 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

FRUIT SWEETENED BANANA MUFFINS

Steps:

• In a large bowl, combine flour (xanthan gum if gluten free), baking powder, baking soda, and salt
• Check dates for pits.
• In a food processor or blender, add dates, butter/ghee, eggs, vanilla and banana. Process/blend until combined and date pieces are small
• Transfer to large bowl with dry ingredients, mix until combined
• Line muffin pan with muffin cups, spoon batter into cups
• Bake at 350° for 23-28 minutes for large muffins, 20-25 minutes for mini-muffins or until golden brown on top

FRUIT-SWEETENED MINI BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F and spray the muffin pan with nonstick spray.
• Put the raisins and dates in a medium bowl and cover with very hot water. Let soak until the fruit is very soft, about 25 minutes. Drain and then puree until smooth in a food processor, scraping the bowl frequently.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the milk and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold the banana chunks into the batter.
• Divide the muffin batter evenly among the mini muffins cups. Dampen your hands and smooth the tops of each mound of batter. Top each with a thin slice of banana. Bake until the muffins are golden and bounce back when pressed, about 18 minutes. Let cool in the pan for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.

BANANA MUFFINS

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.
• Copyright 2003 Television Food Network, G.P. All rights reserved

BANANA BRAN MUFFINS (FRUIT JUICE SWEETENED)

Steps:

• Preheat oven to 350°F
• In a bowl, mix together the flour, bran, baking powder, baking soda, salt, and cinnamon.
• In another bowl, mix together the mashed banana, egg whites, and juice concentrate.
• Add the dry mixture to the wet ingredients stirring as little as possible until just combined.
• Spoon into greased muffins cups. (This recipe will make 18 standard muffins or 12 jumbo).
• Bake for 25 minutes. (30 if making jumbo muffins).