BEEHIVE BANANA MUFFINS
Muffin mix and Cheerios® cereal partner in an easy crunchy-topped treat.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups or spray bottoms only of muffin cups with cooking spray.
- Place 1/4 cup cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, slightly crush cereal; pour into small bowl. Stir in flour, brown sugar and butter until crumbly. Set aside.
- Place 1 1/2 cups cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, slightly crush cereal; set aside. In medium bowl, place muffin mix, milk and oil. Stir in egg just until moistened (batter will be lumpy). Stir in crushed cereal. Divide batter evenly among muffin cups. Sprinkle streusel evenly over tops.
- Bake 15 to 20 minutes or until muffins are golden brown and tops spring back when touched lightly. Immediately remove from muffin cups. Cool 5 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 16 g, TransFat 1/2 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.
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
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
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- Heat oven to 400°F. Place paper baking cup in each of 8 regular-size muffin cups, or spray bottoms only of muffin cups with cooking spray.
- Place 1/4 cup cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, slightly crush cereal; pour into small bowl. Stir in flour, brown sugar and butter until crumbly. Set aside.
- Place 1 1/2 cups cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, slightly crush cereal; set aside. In medium bowl, place muffin mix, milk and oil. Stir in egg and banana just until moistened (batter will be lumpy). Stir in crushed cereal. Divide batter evenly among muffin cups. Sprinkle streusel evenly over tops (about 1 teaspoonful each).
- Bake 14 to 19 minutes or until muffins are golden brown and tops spring back when touched lightly. Immediately remove from muffin cups. Cool 5 minutes before serving.
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