Recipes for "banana nut muffins"

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

In large bowl, stir together flour, baking powder, baking soda, and salt.

In a medium bowl, whisk egg whites until foamy. Stir in bananas, sugar, oil, and lemon zest. Add flour mixture, stirring just until combined. Stir in walnuts. Fill the prepared muffin cups 2/3 full.

Bake in the preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and transfer muffins to a wire rack to cool.

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.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.

In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.

Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners.

Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups.

Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in the preheated oven until golden, 18 to 20 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.

Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture until completely blended; beat in vanilla extract with remaining egg.

Mix bananas, milk, and allspice together in a separate bowl; stir into creamed butter mixture. Whisk flour, baking powder, baking soda, and salt together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter.

Scoop batter into the muffin cups using a large ice-cream scoop.

Bake in the preheated oven until a toothpick inserted in the centers of the muffins comes out clean, 25 to 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.

Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.

Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.

Fill each muffin liner with 1 tablespoon batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.

Spoon batter into the muffin tin.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.

Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl; set aside.

Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well.

Add 1/2 of the flour mixture to egg mixture; stir to combine. Add remaining flour mixture and stir. Stir nuts into batter.

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Mash bananas and sugar together in a bowl; add egg and vanilla and mix well. Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

Preheat the oven to 350 degrees. Grate your carrots.

Mix all ingredients in a blender until a chunky batter comes together.

Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them.

Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡

Preheat the oven to 350°F. Line a muffin pan with paper liners.

Thoroughly mash the bananas in a large bowl. Beat in the sugar, then add the egg and beat until combined. Mix in the coffee and vanilla extract, then the melted butter.

Simply Recipes / Michelle Becker

Whisk together the flour, baking soda, and salt.

Simply Recipes / Michelle Becker

Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)

Fold in the chopped walnuts or pecans.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20 to 25 minutes.

Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it's done.

Cool on a rack.

Simply Recipes /

Simply Recipes / Michelle Becker