BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
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.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
BANANA OAT MUFFINS
Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you'd never know it. My husband and I love them. -Marjorie Mott, Galatia, Illinois
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA GRAHAM MUFFINS
Make and share this Banana Graham Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 40m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Line 16 (2 1/2 inch) muffin cups with paper liners or spray with nonstick cooking spray.
- In large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
- In medium bowl, whisk together bananas, apple sauce, milk, egg and vanilla.
- Stir apple sauce mixture into flour mixture just until moistened.
- Fold in pecans, if desired.
- Spoon evenly into prepared muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Immediately remove from pan; cool on wire rack 10 minutes.
- Serve warm or cool completely.
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.
WHOLE-GRAIN BANANA YOGURT MUFFINS
Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.
Provided by Genevieve Ko
Categories breakfast, brunch, quick breads, dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
- Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
- Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
- Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
BANANA GRAHAM MUFFINS RECIPE
Provided by suzyb
Number Of Ingredients 7
Steps:
- preheat oven to 400 degrees combine grahams, sugar and baking powder. Mix remaining ingredient in large bowl. Add Graham mixture, Stir until well moistened. Spoon into 12 paper lined muffin tins. (option: top with chocolate chips and mini marshmallows) Bake 15 to 18 minutes until toothpick comes out clean. Cool in pan 5 minutes.
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BANANA GRAHAM CRACKER MUFFINS - FRAMED COOKS
From framedcooks.com
Reviews 2Category BreakfastCuisine AmericanTotal Time 30 mins
- Preheat the oven to 400 and line a 12 cup muffin tin with paper muffin cups. Spray the muffins cups with cooking spray.
- Put the graham crackers in a zippered plastic bag and crush them with a rolling pin or meat tenderizer until they are in fine crumbs. You should have about 2 1/2 cups.
- Mix up the egg, milk and bananas in a separate bowl and then add to the graham mixture. Divide the batter between the 12 lined muffin cups. If you are using the nuts, sprinkle them on the top.
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