Bananay Banana Nut Muffins Recipes

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BANANA NUT MUFFINS



Banana Nut Muffins image

A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. -Neva Starnes, Summerville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 muffins.

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

BANANA NUT MUFFINS (EASY RECIPE)



Banana Nut Muffins (Easy Recipe) image

Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snack time, or dessert.

Provided by insanelygood

Categories     Breakfast     Recipes

Time 27m

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Steps:

  • Preheat the oven to 375 degrees Fahrenheit (190°C) and spray the top of the muffin pan with cooking spray. Add muffin liners, if using.
  • Mix the flour with the baking soda and salt in a large bowl and then set aside.
  • In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.
  • Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.
  • Stir the dry mixture into the wet ingredients until about half incorporated. You should still see streaks of flour.
  • Add the nuts and any other extras, then gently mix by hand until you no longer see streaks of flour. Stop right away to keep from overmixing.
  • Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.
  • Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
  • After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!

Nutrition Facts : Calories 258 cal

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 NUT MUFFINS



Banana Nut Muffins image

Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.

Provided by Tyler Florence

Categories     dessert

Time 27m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  • In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted 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 and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  • Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

BANANA-NUT MUFFINS



Banana-Nut Muffins image

Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!

Provided by Aisha Williams

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 overripe bananas, divided
1 cup chopped pecans, divided, or as needed
2 cups brown sugar
¼ cup white sugar
1 ½ sticks unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g

BANANA NUT MUFFINS



Banana Nut Muffins image

A banana muffin without the guilt.

Provided by Mom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
2 egg whites
1 cup mashed bananas
¾ cup white sugar
3 tablespoons vegetable oil
1 teaspoon lemon zest
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.3 g, Fat 5.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 121.2 mg, Sugar 14.9 g

BANANA NUT MUFFINS



Banana Nut Muffins image

Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups (5 ounces) walnuts, divided
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
3 extra ripe bananas, mashed (1 cup)
3/4 cup light brown sugar
1 stick unsalted butter, melted
1 large egg
1/4 cup milk
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
  • Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

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