BANANA-GINGERBREAD MUFFINS
Enjoy a delicious breakfast - banana and oat muffins baked using gingerbread cake and cookie mix made ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
- Mix all ingredients until well blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
BANANA GINGERBREAD MUFFINS
Check out these wholesome banana and oat muffins made using Betty Crocker® cake and cookie mix, along with four more ingredients - made ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
- Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg
BANANA-GINGERBREAD MUFFINS
Yum, yum! These are so good, and so easy! Two of my favorite flavors: banana and gingerbread! If you frost these with vanilla frosting, they make a great dessert.
Provided by txghog
Categories Quick Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 F.
- Grease or line 16 muffin cups.
- Mix all ingredients until well-blended.
- Divide batter evenly among muffin cups.
- Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
- Immediately remove from the pan.
Nutrition Facts : Calories 36.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.2, Sodium 9.6, Carbohydrate 6, Fiber 0.8, Sugar 1.9, Protein 1.4
BANANA CRUNCH MUFFINS
Provided by Ina Garten
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.
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
- Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
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.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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