Bananamuffintopsormuffinsandminimuffins Food

BEST YET BANANA MINI MUFFINS

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.

BANANA MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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ULTIMATE BANANA MUFFINS

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.

BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)

Steps:

• Position an oven rack on the middle shelf of oven.
• Preheat oven to 375 degrees F (190 C).
• Lightly grease and flour or spray muffin tin with non-stick cooking spray.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
• Beat 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.
• Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
• Fill the muffin top indentation to almost full with the batter.
• Gently tap the pan on the countertop to even out the batter.
• Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
• Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
• Serve warm or at room temperature.

BANANA MUFFINS

Steps:

• Mash bananas.
• Add sugar and slightly beaten egg.
• Add the melted butter and chopped walnuts.
• Add the dry ingredients stir to mix.
• Fill greased muffin tray with mixture and bake for 20 minutes in a 375F degrees oven.

BANANA CINNAMON MUFFINS

Steps:

• In large bowl, mash bananas well-there should be few lumps.
• In small bowl, beat two eggs until light.
• In another bowl, mix all dry ingredients until well combined.
• Add eggs to bananas and mix.
• Add vanilla and butter to bananas and mix.
• Add dry ingredients one cup at a time, mixing between each cup.
• When batter is well blended-it will be thick but not stiff-place in muffin tin.
• Bake for 15-20 minutes at 350°F or until knife inserted in muffin comes out clean.

BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

BEST EVER BANANA MUFFINS

Steps:

• Mash bananas.
• Add sugar and slightly beaten egg.
• Add melted butter.
• Add the dry ingredients and bake at 375 degrees for 20 minutes.

BANANA BREAKFAST MUFFINS

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.

MOIST BANANA MUFFINS

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.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
• In large bowl, stir together flour, baking powder, soda, and salt.
• In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
• Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.

BANANA-NUT MUFFIN TOPS

Steps:

• Position oven rack in center of oven. Preheat to 375 degrees F.
• In medium bowl, combine flour, baking powder, baking soda and salt. Whisk till well blended.
• In Large mixer bowl, combine bananas, brown sugar, oil, eggs and vanilla. Beat until well blended.
• Pour dry ingredients into moist and stir till almost blended before adding nuts.
• Spray pans with cooking spray.
• Spoon batter into pans then tap on the counter to settle the batter.
• Bake till golden brown and cake test comes out clean. About 11 minutes.
• Transfer pan to wire rack to cool for 5 minutes then remove from pan to cool.

ONE BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350°. Prep. muffin tin, with butter/spray or liners.
• Melt Butter in Microwave for 30 seconds. Meanwhile, in a meduim mixing bowl, mash your banana.
• Then in the same bowl add; sugar, brown sugar,milk, melted butter, egg. Then cream together.
• Once creamed, add Baking Soda, Salt, and flour. Mix well.
• Then fill the muffin tins 3/4 up, and place in the middle of the rack.
• Let them bake for 17 minutes, or until middle comes out clean with a knife.

BANANA-NUT MUFFINS

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.