Buttermilk Banana Nut Muffins Recipes

Steps:

• 1. You will need 2 bowls, one for dry and one to mix everything in. Depending on if your making loafs or muffin pans grease just the bottom of pans, cooking spray works just fine. Muffin pans, I use the muffin liners.
• 2. This is a 2 loaf recipe. I make one loaf and 6 large muffins (I have a large muffin pan) so how many muffins you get depends on the size of your pans and how full you fill your muffin pan
• 3. First mix all dry ingredients together. I sift mine all together to incorporate them well but you do not have to sift.
• 4. In second bowl the bigger one that you can use a mixer in first beat softened butter and sugar together till almost creamy
• 5. Next, add eggs one at a time. Then add buttermilk, then mashed bananas and vanilla... beat with mixer till creamy on medium speed. Add in 3/4 cup of walnuts walnuts.
• 6. Slowly beat in the flour mixture till you get half of it incorporated. Then you will need to stir in the rest of flour.
• 7. Split the batter between two loaf pans or 3/4 way full in muffin pan. Sprinkle remainder walnuts on top of batter after it is in pans then place in oven
• 8. I put my pans on a cookie sheet. When I bake these. I believe it keeps my bread and muffins from browning to fast on bottom.
• 9. Now depending on what your making will make a difference in how long they will be in the oven. The muffins take about 20-25 minutes no longer. Bread loaves take 40-45 minutes. The recipe calls for alot longer and we found that it just dried them out. I also find that it depends on the oven and wether your using gas or electric. Check it and use toothpick in center for doneness. As long as the toothpick comes out with no batter on it, its done. I have a great gas oven and stove . I have tweaked this to my preference after we got our new stove. Please enjoy this is really a great recipe. For me, I have enjoyed watching my family gobble them up and baking this for them for years.

Steps:

• 1. In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana's and add to this mixture mixing well.
• 2. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
• 3. Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
• 4. Use an ice cream scoop to measure out the batter into muffin cups.
• 5. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
• 6. Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
• 7. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
• 8. These muffins can be frozen and thawed out when needed.

Steps:

• Preheat oven to 375°F.
• Spray 12 regular muffin cups with non-stick cooking spray.
• In a large bowl, mix together the flours, sugar, baking powder and baking soda.
• In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
• Pour wet ingredients over dry ingredients and stir just until blended.
• Spoon batter into muffin cups, filling about three-fourths full.
• Sprinkle tops evenly with nuts.
• Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
• Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
• These muffins freeze well and can be warmed in microwave.

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.

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.

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.

Steps:

• Set oven to 375 degrees F.
• Set the oven rack to second lowest position.
• Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
• Set the muffin trays on a baking sheet (the baking sheet is optional).
• In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
• Meanwhile puree the banana.
• After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
• Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
• Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
• Fold in nuts and raisins (if using).
• With an ice cream scoop, divide the batter evenly between the muffin cups.
• Bake about 22-28 minutes or until muffins test done.
• *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.