Ginger Banana Nut Muffins Recipes

GINGER BANANA NUT MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
• In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
• Add flour mixture to banana mixture;mix well.
• Divide batter among greased or paper-lined muffin cups.
• Bake for 20-25 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 GINGER MUFFINS

Steps:

• Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
• In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
• In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
• Add in the eggs, one at a time, mixing each well.
• Mash the peeled bananas into the butter mixture using a potato masher.
• Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
• Add in the flour mixture; stir until just moistened.
• Fill muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
• Place pan on a wire rack and cool for 10 minutes.
• Gently rock each muffin back and forth to release it.
• Cool muffins on rack for 5 minutes.
• **Banana Muffins: omit the ginger.
• **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
• **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.

BANANA GINGER MUFFINS - GLUTEN FREE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Mix flours, cornstarch, baking soda, baking powder, ginger, and salt together in a medium bowl.
• In separate medium/large (2 Quart) bowl, crush bananas then add the sugar and mix. Next add oil, vanilla, and eggs then mix.
• Add dry ingredients to banana mixture and mix, scraping bottom and sides of bowl to make no flours stick. Add nuts if desired.
• Bake at 350 for 25 minutes.

BANANA GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
• Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.