Banana Nutty Nut Muffins Recipes

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BANANA NUT MUFFINS

A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. -Neva Starnes, Summerville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 muffins.

Number Of Ingredients 11



Banana Nut Muffins image

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.

Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts

BANANA NUT MUFFINS

Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Yield Makes 12

Number Of Ingredients 11



Banana Nut Muffins image

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
  • Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

1 1/2 cups (5 ounces) walnuts, divided
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
3 extra ripe bananas, mashed (1 cup)
3/4 cup light brown sugar
1 stick unsalted butter, melted
1 large egg
1/4 cup milk
Fine sanding sugar, for sprinkling (optional)

SUPER MOIST BANANA NUT MUFFINS

This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!

Provided by Paragon

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10



Super Moist Banana Nut Muffins image

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.

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 overripe bananas
1 1/2 cups sugar
3/4 cup soft unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped (optional)

BANANA NUT MUFFINS

A banana muffin without the guilt.

Provided by Mom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10



Banana Nut Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
  • In large bowl, stir together flour, baking powder, soda, and salt.
  • In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
  • Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.3 g, Fat 5.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 121.2 mg, Sugar 14.9 g

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
2 egg whites
1 cup mashed bananas
¾ cup white sugar
3 tablespoons vegetable oil
1 teaspoon lemon zest
¼ cup chopped walnuts

BANANA NUT MUFFINS

Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.

Provided by Tyler Florence

Categories     dessert

Time 27m

Yield 12 muffins

Number Of Ingredients 9



Banana Nut Muffins image

Steps:

  • Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  • In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted 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 and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  • Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

NUTTY YOGI BANANA MUFFINS

Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved.

Provided by Fran Prudhomme

Categories     Banana Muffins

Time 55m

Yield 20

Number Of Ingredients 13



Nutty Yogi Banana Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  • Place almonds in a coffee grinder or food processor and grind into a meal.
  • Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
  • Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 14.9 g, Fat 11.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 119.9 mg, Sugar 2.2 g

1 cup almonds
2 very ripe bananas, mashed
1 cup teff flour
1 cup brown rice flour
¾ cup almond milk
½ cup coconut oil, room temperature
2 tablespoons water
2 tablespoons ground flax seeds
1 tablespoon ground cinnamon
1 teaspoon sea salt
1 teaspoon baking powder
¼ teaspoon ground allspice
20 walnut pieces, or more to taste

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