BANANA BREAD MUFFINS
These banana bread muffins have the best banana flavor and are so easy to make. All you need is one bowl, a muffin pan and 30 minutes!
Provided by Dani Spies
Categories breads + muffins BREAKFAST
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350º Fahrenheit. Line a 12 cup muffin tray with muffin liners or grease the pan.
- Place bananas in large bowl and using the back of a fork, mash the bananas until they are broken down.
- Add in white whole wheat flour, coconut oil, coconut sugar, eggs, vanilla, cinnamon, baking soda, and salt.
- Mix everything until well combined, then add in walnuts.
- Divide the batter evenly into all 12 muffin cups. Top each muffin with an extra walnut half (totally optional, but super fun!).
- Pop in the oven for 20-25 minutes, or until fragrant, golden brown, and set through.
- Cool and enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 147 kcal, Carbohydrate 21 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 218 mg, Fiber 2 g, Sugar 9 g
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.
HEALTHIER BANANA SPLIT MUFFINS
These muffins was on 'The Kids Page' of the newspaper in 1996 and have become one of my favorite snacks. They are low fat since they are made with applesauce instead of butter or oil.
Provided by Ginny Coy
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
- Combine flour, sugar, baking soda, and salt in a medium bowl.
- Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries.
- Spoon batter into the prepared muffin tin, filling each cup almost to the top.
- Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 55 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 211.9 mg, Sugar 31.5 g
MY FAVORITE BANANA BREAD MUFFINS *MODIFIED TO BE HEALTHIER*
I changed a few things to make this recipe a bit more "clean", and more diet friendly. Either way... delicious!! If you're not on a diet, these are amazing with butter spread over them. Make a loaf or muffins...
Provided by Dans La Lune
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Use paper cupcake wrappers in the muffin pan to eliminate the need for a greasing agent and for easy cleanup.
- In a medium bowl, whisk the first four ingredients.
- Mix in the walnuts.
- In a separate medium bowl, mix the butter, eggs, yogurt, bananas, and vanilla extract.
- Fold the banana mixture into the dry ingredients until the batter is thick but thoroughly moistened.
- Pour into the muffin cups. Fill 80% of the cups with batter, leaving only a little room for rise.
- Bake for 20-30 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 210.1, Fat 8, SaturatedFat 2, Cholesterol 40.4, Sodium 207.3, Carbohydrate 31.9, Fiber 3.7, Sugar 12.7, Protein 5.5
"THE BEST" BANANA BREAD (OR MUFFINS!)
Okay, another banana bread recipe...But maybe the other ones don't have at least one ingredient that this one does...My family loves the muffins from this recipe...especially when I make mini-muffins! (I usually halve the recipe!) Makes 4 loaves or 60 muffins
Provided by SilentCricket
Categories Quick Breads
Time 1h10m
Yield 4 loaves, 60 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugar.
- Blend in eggs.
- Add bananas, water, soda, salt, and baking powder.
- Blend well.
- Stir in flour.
- Add nuts and/or chips, if desired.
- Pour into 4 greased/floured loaf pans or lined muffin tins.
- Bake at 350: loaves need 35-40 minutes, or until toothpick inserted in center comes out clean.
- Muffins need only 18-20 minutes.
- ***With this recipe, I usually always make muffins to cut down bake time.
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- Preheat oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
- In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined. (OR if you prefer, you can add all the wet ingredients to a blender to combine -- I prefer to mix in a bowl.)
- In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!
- Next, mix in the melted and cooled butter (or coconut oil). At this point you can fold in an of the following: ½ cup chopped walnuts or ½ cup chocolate chips (or both!).
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