Time 35m Yield 9 large muffins Number Of Ingredients 8 Steps:
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add the dry ingredients and bake at 375 degrees for 20 minutes.
Time 30m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Time 45m Yield 12 muffins Number Of Ingredients 11 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
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.
Time 35m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Time 45m Yield 18 large muffins Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Time 45m Yield 12 muffins Number Of Ingredients 11 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.
Time 40m Yield Makes 12 Number Of Ingredients 10 Steps:
Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk. Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.
Time 30m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Mash bananas, add sugar and the slightly beaten egg. Stir in melted butter. Stir in dry ingredients. Spoon into medium size muffin pan (I use the paper muffin cups inside pan). Bake 20 minutes at 350F degrees - 375F degrees.
Time 30m Yield 17 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners. Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl. Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined. Divide batter evenly among muffin tins, filling each cup almost full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Yield Makes 12 Muffins or 36 Minimuffins Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners. Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined. Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
Time 40m Yield 6 muffins. Number Of Ingredients 11 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.
Time 39m Yield 16 servings Number Of Ingredients 10 Steps:
Heat oven to 350ºF. Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts. Spoon into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
More about “banana muffins recipes”
Time 40m Yield 24 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees and lightly butter 24 muffin tins. In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside. With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft 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 if desired with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
