Banana Meringue Muffins Recipes

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ULTIMATE BANANA MUFFINS



Ultimate Banana Muffins image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

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

MOIST BANANA MUFFINS



Moist Banana Muffins image

This recipe was given to me by my aunt. Everyone loves these moist muffins!

Provided by scholzy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
3 ripe bananas, mashed
1 cup mayonnaise
½ cup chocolate chips

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.

Nutrition Facts : Calories 333 calories, Carbohydrate 44.5 g, Cholesterol 7 mg, Fat 17 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 3.5 g, Sodium 251.2 mg, Sugar 24.4 g

BASIC BANANA MUFFINS



Basic Banana Muffins image

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

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

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.

BANANA MUFFINS II



Banana Muffins II image

These delicious banana muffins are easy for kids to make.

Provided by ABI_GODFREY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1 egg
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
  • Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g

BEST YET BANANA MINI MUFFINS



Best Yet Banana Mini Muffins image

When these muffins are on a breakfast buffet table along with an array of other breakfast treats, they will steal the show! They are moist and full of banana flavor!

Provided by cathy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 48

Number Of Ingredients 8

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 bananas, mashed
¾ cup white sugar
⅓ cup melted butter
1 egg, beaten

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.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 7.8 g, Cholesterol 7.3 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 47.1 mg, Sugar 4 g

EASY BANANA MUFFINS



Easy banana muffins image

Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.

Provided by Elena Silcock

Categories     Afternoon tea, Breakfast, Treat

Time 40m

Yield Makes 12

Number Of Ingredients 10

250g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
110g caster sugar
75g butter, melted
1 tsp vanilla extract
2 eggs
2 large ripe bananas, mashed
125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins)
50g pecans, chopped, plus extra to decorate (optional)

Steps:

  • Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

EASY BANANA MUFFINS



Easy Banana Muffins image

They raise well, don't stick, and taste great!

Provided by Easter Bunny

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 16

Number Of Ingredients 11

cooking spray (such as Baker's Joy®)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 bananas, mashed
½ cup white sugar
⅓ cup canola oil
¼ cup brown sugar
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
  • Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl.
  • Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups.
  • Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 25 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 187.8 mg, Sugar 13.3 g

LEMON MERINGUE MUFFINS



Lemon Meringue Muffins image

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.-Nancy Kearney, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

6 tablespoons butter, softened
1 cup sugar, divided
2 large eggs, room temperature
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon lemon extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large egg whites

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, lemon juice, zest and extract., In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown. , Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 135mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

BANANA BUTTERMILK MUFFINS



Banana Buttermilk Muffins image

Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. -Kimberly Kronenburg, New Lenox, Illinois

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

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