JUMBO BANANA WALNUT MUFFINS
These giant Banana Walnut Muffins are bursting with flavor and are perfect for breakfast or brunch. No worries if you don't have jumbo muffin tins! You can make regular-sized muffins as well.
Provided by Melissa Howell
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Beat sugar and oil together in a large mixing bowl.
- Add the beaten eggs and mashed bananas and mix well.
- Add one cup of the flour, along with the baking powder, baking soda, and salt, and mix well.
- Add two tablespoons of the buttermilk and blend.
- Add the remaining one cup of flour and mix well.
- Add the final two tablespoons of buttermilk along with the vanilla and blend.
- Stir in the chopped walnuts
- Put muffin liners into muffin pan. Spoon batter into the cups, filling about 3/4 to the top. (I like to use a large cookie scoop so I can evenly distribute the batter).
- Bake for 25-30 minutes, or until a toothpick placed in the center comes out clean or with just a few crumbs.
JUMBO BANANA NUT MUFFINS WITH ROASTED BANANAS
These Jumbo Banana Nut Muffins are made with roasted bananas and cinnamon. These gluten free muffins are moist and perfect with coffee!
Provided by Christine Rooney
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Spray a baking sheet with cooking spray. Cut 4 over-ripe bananas in half and place on baking sheet. Bake for 20 minutes or so. Remove from oven and set aside.
- On one bowl combine the dry ingredients: 2 1/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and 1/4 tsp. or so kosher salt. Stir until combined.
- Add the roasted bananas to another bowl and mash with a fork. Add 1 egg, 1/4 cup milk, 1/3 cup olive oil, 1 tsp. vanilla extract, and 1 packed cup dark brown (or light brown) sugar. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix together. Fold in 3/4 of the toasted walnuts and 1 1/2 tsp. cinnamon. Stir until completely combined.
- Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly (makes 6 jumbo muffins) and sprinkle with the remaining walnuts.
- Place the muffin tin in the oven and bake for 35 minutes or so. The tops should be golden brown and a toothpick should come out clean when poked.
Nutrition Facts : Calories 478 kcal, ServingSize 1 cup, Carbohydrate 70 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 511 mg, Fiber 4 g, Sugar 47 g
JUMBO BANANA-PECAN MUFFINS
These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts :
JUMBO BANANA-CARROT MUFFINS
-Julye Byrd, Azle, Texas
Provided by Taste of Home
Time 50m
Yield 9 jumbo muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
JUMBO CARAMEL BANANA MUFFINS
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. -Katherine McClelland, Deep Brook, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 6 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts : Calories 490 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 364mg sodium, Carbohydrate 89g carbohydrate (62g sugars, Fiber 2g fiber), Protein 5g protein.
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