Frozen Banana Muffins Recipes

EASY BANANA MUFFINS

Steps:

• Preheat the oven to 375°F (190°C).
• Line 16 regular-size muffin cups with paper liners and lightly spray with non-stick spray. (Note 2)
• In a large bowl, mash thawed bananas with a fork or wooden spoon.
• Add sugar, melted butter and vanilla extract, and mix everything until combined.
• Then stir in lightly beaten egg.
• Add flour, baking soda, baking powder and salt. Mix until just combined. Don't overman the batter.
• Add walnuts and/or chocolate chips, if using.
• Divide the batter evenly into the prepared muffin cups. (TIP: Use a large cookie scoop to evenly divide the batter. 1 scoop into each muffin cup.)
• Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Cool completely before serving.

FROZEN BANANA MUFFINS

Steps:

• Heat oven to 350 degrees F. Grease muffin tin with spray olive oil or butter, or insert paper baking cups into tin. Note: If you have a high quality pan and know they will not stick, the grease route is the way to go. If you are not sure, don't risk it, and use the paper baking cups.
• Mix sugar and butter with stand mixer or hand mixer until smooth. Add eggs and mix until well incorporated. Finally, add partially thawed bananas, greek yogurt, and vanilla, and blend with stand mixer until smooth. (Note: If using a hand mixer, ensure that banana does not remain in large chunks and breaks down thoroughly.)
• Stir in whole wheat flour, baking soda and salt by hand (do not use mixer) until just moistened. Be sure not to over-mix on this step.
• Add batter to each muffin cup filling about 3/4 full. Bake for 15-17 minutes on center oven rack.
• Eat and enjoy warm or store in an air-tight container. Muffins can also be stored in the refrigerator, if desired.

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.

BASIC BANANA MUFFINS

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.

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.

FROZEN BANANAS

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.