Super Moist Banana Nut Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
• Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
• Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
• Divide batter evenly among muffin tins, filling each cup almost full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
• Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
• Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

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 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.

Steps:

• Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour 10 muffin top cups. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachemnt or handheld mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. if using the crumb topping; Top each muffin cup with the mixture. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 11 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.

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:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 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:

• Preheat oven to 350.
• prepare 12-cup muffin pan with liners, or spray with a non stick cooking spray, like Pam.
• combine dry ingredients in a small bowl.
• Using a stand mixer, like a Kitchenaid with the paddle attachment, cream butter, sugar, bananas, egg, flavorings and milk (tip: If you use a Kitchenaid with the paddle attachment, there is no need to soften the butter, or mash the bananas; the mixer will do it for you).
• Stir dry ingredients into banana mixture.
• Stir in walnut pieces.
• Divide batter evenly between muffin cups.
• bake.
• remove when lightly browned and centers are firm to a light touch with your finger tip.
• remove from pan and cool on rack.