Butterscotchbananamuffins Recipes

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees. Spray the bottom of your muffin tins with nonstick spray and wipe out the excess. Or line the pan with 20 liners.
• Beat the butter and sugars until light and fluffy. Add the egg, bananas, and vanilla and mix again.
• Stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Slowly beat this into the butter mixture.
• Stir in 1 cup butterscotch chips gently. Let the batter rest in the bowl for 10 minutes.
• Spoon the batter evenly into the prepared pan or liners. Top the batter with the extra butterscotch chips. Bake for 20 minutes.
• Remove the pan from the oven and let the muffins cool in the pan for 2-3 minutes. Loosen the muffins from the pan and gently remove them.

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.
• In a food processor or a bowl with an electric mixer, puree or mix your ripe bananas until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.
• Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in butterscotch chips.
• Scoop into a greased muffin tin.
• Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Combine dry ingredients, including oatmeal and mix well.
• In a separate bowl, combine the banana, egg, milk, oil and flavoring and blend well.
• Add the wet ingredients to the dry ingredients and stir until just moistened.
• Add the butterscotch chips.
• Spoon batter into a well greased or lined muffin tin filling 3/4 full.
• Bake at 400 degrees for 14-16 minutes.
• Remove from pan and cool on a wire rack.

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Grease muffin pans or line with paper liners. Set aside.
• In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Set aside.
• In the bowl of a food processor, pulse butterscotch chips until chopped medium-fine. I pulse them until they're about the size of mini chocolate chips. Set aside.
• In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
• Add egg, then scrape down the sides of the bowl again. Add buttermilk (see note), vanilla, and mashed bananas and mix to combine.
• With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined. Fold the butterscotch chips into the batter with a spatula.
• Fill each the wells of the muffin tin about ¾ full and chill for at least an hour (up to overnight). This step to chill the batter will result in taller, rounder muffins, but it is optional if you're short on time!
• Preheat oven to 425° F. Sprinkle the tops of the muffins with raw sugar, if desired.
• Bake 7 minutes at 425°F, then *without opening the oven door*, reduce the heat to 350° F and bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean. Total bake time will depend on the size and moisture content of the bananas you're using, so start checking them at 10 minutes to see if they're done!
• Cool muffins in the pans 10 minutes, then remove to a wire rack to cool.Enjoy!

WHOLE WHEAT BANANA BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 400F degrees. Grease muffin pans; set aside.
• In a large bowl, combine first 8 ingredients (flour through sugar); make a well in the center of mixture. Set aside.
• In a medium bowl, combine banana, egg, milk, oil, and extracts. Beat with a wire whisk until well blended. Add to dry ingredients, stirring until just moistened. Fold in butterscotch chips.
• Spoon batter into greased muffin cups, filling each cup 3/4 full. Bake for 13 to 15 minutes, or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans immediately and cool on a wire rack.