Banana Split Breakfast Muffins Recipes

BANANA BREAKFAST MUFFINS

These banana muffins are moist and tasty! They're not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!

Provided by OleMSRebel

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 13

Banana Breakfast Muffins image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.
Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.
Divide batter evenly between the prepared muffin cups.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 30.1 g, Cholesterol 10.3 mg, Fat 5 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 198.6 mg, Sugar 16.8 g

Ingredients

3 ripe bananas, mashed
1 ¼ cups white sugar
¾ cup soy milk
⅓ cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

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

Banana Oat Muffins image

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.

Ingredients

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 egg whites
1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/4 cup fat-free milk
1/4 cup canola oil
1/2 cup chopped pecans

ULTIMATE BANANA MUFFINS

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Provided by Anonymous

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

Ultimate Banana Muffins image

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.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

BANANA SPLIT BREAKFAST MUFFINS

You would swear you are eating a banana split. Made with fat free milk and yogurt this treat only boasts 287 calories and 17 g of fat. From the Flat Belly Diet Family Cookbook.

Provided by Stano

Categories Breakfast

Time 25m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 13

Banana Split Breakfast Muffins image

Steps:

Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
Measure 1/2 cup of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
Combine the brown sugar, oil, yogurt, milk, egg, banana, and vanilla extract in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 cup walnuts and mix well (the batter will be thick).
Fill the muffin cups three-fourths full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack.

Nutrition Facts : Calories 300.6, Fat 17.9, SaturatedFat 3.3, Cholesterol 15.7, Sodium 204.2, Carbohydrate 33.2, Fiber 2.4, Sugar 17.1, Protein 5.4

Ingredients

1 1/2 cups walnuts, coarsely chopped
1 1/2 cups all-purpose flour
3/4 cup semisweet mini chocolate chips
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dark brown sugar, packed
1/4 cup canola oil
1/4 cup fat free Greek yogurt, plain
1/4 cup nonfat milk
1 large egg
1 banana, very ripe, mashed (about 1/3c)
1 teaspoon vanilla extract (not artifical)

BANANA SPLIT MUFFINS

Yum Banana Split in a muffin. I made adjustment to this recipe. The original recipe says to put the chocolate chip and pecans on top of the muffins before you bake them. I just felt it needed to be in the muffin. Then it states to add a cherry immediately after you remove it from the oven. I just couldn't see the cherry staying on top if I did that. So I've put it all inside the muffin. My only concern is that it may be to much chocolate so you may want to cut the chocolate chips down to 1/2 cup unless you are a serious chocolate lover. You can also leave out the pecans, if you like. But I hope you all enjoy!!

Provided by Nikki Kate

Categories Quick Breads

Time 20m

Yield 18-24 serving(s)

Number Of Ingredients 11

Banana Split Muffins image

Steps:

In bowl, mix flour, sugar, baking soda and salt.
In another bowl, combine egg and mayonnaise and mix well.
Add flour mixture and mashed bananas; mix well.
Add semi-sweet chocolate chips, maraschino cherries and pecans if you are using them.
Pour into muffin tins.
You can either, at this point, top each muffin with a maraschino cherry or bake for 5 minutes and then top with a maraschino cherry.
Bake 10 to 15 minutes at 350ºF.
ENJOY!

Nutrition Facts : Calories 172.7, Fat 5.4, SaturatedFat 2.1, Cholesterol 13.4, Sodium 250.8, Carbohydrate 31, Fiber 1.3, Sugar 19.1, Protein 2.1

Ingredients

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1/2 cup mayonnaise
3 ripe bananas
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
1/2 cup maraschino cherry, cut up (optional)
additional maraschino cherry

More about "banana split breakfast muffins recipes"

THE ULTIMATE HEALTHY BANANA MUFFINS | AMBITIOUS KITCHEN

Web Apr 20, 2021 These healthy banana muffins are made in just one bowl for minimal cleanup and maximum deliciousness. Bake them up in a few …
From ambitiouskitchen.com
5/5 (64)
Total Time 35 mins
Category Breakfast, Dairy Free, Snack
Calories 213 per serving

Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

Banana Split Breakfast Muffins Recipes

BANANA BREAKFAST MUFFINS

These banana muffins are moist and tasty! They're not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!

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

ULTIMATE BANANA MUFFINS

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

BANANA SPLIT BREAKFAST MUFFINS

You would swear you are eating a banana split. Made with fat free milk and yogurt this treat only boasts 287 calories and 17 g of fat. From the Flat Belly Diet Family Cookbook.

BANANA SPLIT MUFFINS

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