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
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.
BANANA PECAN MUFFINS
A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.
Provided by SharleneW
Categories Quick Breads
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
- Beat butter and sugar together at medium speed until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in bananans until smooth.
- Mix together flour, salt, baking powder and baking soda.
- Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
- Stir in pecans and vanilla.
- Do not overmix batter; it should not be completely smooth.
- Spoon batter into prepared pan, filling two-thirds full.
- Bake until lightly golden, 15 to 18 minutes.
- Transfer to a wire rack to cool slightly.
- Serve warm.
Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1
BANANA CHOCOLATE CHIP MUFFINS
What's even better than banana bread? Banana bread with chocolate! Kids of all ages will clamor for these tasty breakfast bites.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
- Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
BEST YET BANANA MINI MUFFINS
When these muffins are on a breakfast buffet table along with an array of other breakfast treats, they will steal the show! They are moist and full of banana flavor!
Provided by cathy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
- Combine flour, baking powder, and baking soda in a bowl.
- Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
- Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 7.8 g, Cholesterol 7.3 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 47.1 mg, Sugar 4 g
MINI PECAN MUFFINS
This was given to me by my Mom who got it from one of her friends that made it for her when she couldn't eat after going through Chemo. They are absolutely wonderful and so easy to make. I did not leave out any spices, because these don't have any. Just a wonderful flavor.
Provided by Nimz_
Categories Quick Breads
Time 33m
Yield 24-26 mini muffins
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
- Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.
BANANA PECAN MINI MUFFINS
Steps:
- Preheat oven to 375 degrees. Line a mini muffin pan with 34 to 36 muffin papers. Place all dry ingredients (flour through pecans) in a large bowl and whisk to combine. In another bowl, peel and slice the bananas into half inch pieces. Mash the bananas with a potato masher leaving some chunks of banana (the mashed bananas should NOT be a smooth puree). Mix in the butter, eggs, and buttermilk. Fold the wet mixture into the dry and stir until just combined. Using a small ice cream scoop (like a number 24) or a tablespoon, fill each muffin liner full with the batter. Bake in a preheated oven for 25 to 30 minutes. The muffins are done when golden brown on top and a cake tester comes out clean. Let cool in the pan for 10 minutes, then remove the muffins and serve immediately or let cool to room temperature on a wire rack.
BANANA PECAN WHOLE WHEAT MINI MUFFINS
I adapted this from an Old Betty Crocker cookbook. My husband was terribly disappointed when they were all done!
Provided by ladypit
Categories Quick Breads
Time 30m
Yield 3 dozen mini muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Spray your mini muffin pans with non stick spray.
- Beat the butter and sugar together.
- Add the egg and mix well.
- Then add the oat bran and mix well.
- In a separate container combine the mashed banana with the 2 tablespoons water.
- Mix the dry ingredients together.
- Add the banana mix to the butter alternatively with the mixed dry ingredients. Mix well.
- Add the vanilla and the pecans.
- Bake for about 15 minutes or until the muffins start to brown.
BANANA PECAN MUFFINS
This is a great banana muffin recipe,and the first recipe I have ever posted. It is from the Totally Muffins Cookbook. They are moist and delicious. I hope you enjoy them!!
Provided by snowangel
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
- In a bowl combine flour, baking pwdr & salt.
- In another bowl cream butter, sugar and vanilla until smooth and creamy.
- Beat in eggs one at a time.
- Add mashed bananas and beat until combined.
- Stir dry ingredients into banana mixture just until flour disappears.
- Lightly stir in nuts, choc chips or a mix of both.
- Spoon batter into muffins cups to the top.
- Bake 20 minutes or until toothpick comes out clean.
- These double and freeze well.
- Note: I like to use a mix of pecans & chocolate chips.
Nutrition Facts : Calories 281.9, Fat 13.7, SaturatedFat 5.6, Cholesterol 55.6, Sodium 259.9, Carbohydrate 37.1, Fiber 1.9, Sugar 17.1, Protein 4.2
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