Jumbo Banana Nut Muffins Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

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.

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.

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• 1. Preheat Oven to 350 degrees.
• 2. Lightly spritz jumbo muffin tins with oil. Set aside.
• 3. With mixer on low mix together the eggs, vegetable oil, milk, cinnamon and banana extract until smooth.
• 4. Add Bananas and mix until smooth.
• 5. Add pudding and mix until smooth.
• 6. Add cake mix and mix until smooth. DO NOT OVER MIX F
• 7. Fold in Nuts.
• 8. Fill cupcake pans to about 2/3 full. Bake for 23 - 25 minutes.
• 9. Let muffins cool about 20 minutes in muffin tin on rack and then remove from muffin tin and let finish cooling on a rack.