Banana Nut Crunch Muffins Recipes

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

BANANA CRUNCH MUFFINS

Steps:

• Preheat oven to 350°F.
• Line 18 large muffin cups with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
• Add the melted butter and blend.
• Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
• Scrape the bowl and blend well.
• Don't overmix.
• Fold the diced bananas, walnuts, granola and coconut into the batter.
• Spoon the batter into the paper liners, filling each one to the top.
• Top each muffin with dried banana chips, granola, or coconut, if desired.
• Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
• Cool slightly, remove from the pan, and serve.

BANANA NUT MUFFINS

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.

BANANA NUT CRUNCH MUFFINS

Steps:

• In a small bowl, combine flour, baking powder and salt.
• In another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy) then stir in cereal and banana.
• Spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full.
• Combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins.
• Bake at 400° for 20 minutes or until golden-brown.

BANANA NUT CRUNCH MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
• Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

BEST EVER BANANA NUT MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
• Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
• Add the vegetable oil and mix well.
• Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
• Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
• In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
• Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
• Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
• Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.

BANANA CRUNCH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.