BANANA WALNUT MUFFINS RECIPES

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BANANA NUT MUFFINS RECIPE: HOW TO MAKE IT



Banana Nut Muffins Recipe: How to Make It 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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

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, FatContent 12g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 263mg sodium, CarbohydrateContent 40g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

BANANA MUFFINS RECIPE - BBC FOOD



Banana muffins recipe - BBC Food image

These moreish muffins make a healthy breakfast treat – perfect for weekend mornings. Each serving provides 314 kcal, 6g protein, 43g carbohydrates (of which 23g sugars), 13g fat (of which 6g saturates), 2g fibre and 0.8g salt.

Provided by Jill Dupleix

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 10

Number Of Ingredients 17

75g/3oz melted butter
250g/9oz self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium free-range eggs
125ml/4fl oz milk
10 walnut kernels (optional)
2 bananas, sliced
50g/2oz walnut kernels
2 tbsp crème fraïche or yoghurt
2 tbsp runny honey

Steps:

  • Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
  • With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
  • Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
  • Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
  • Bake for 20–25 minutes, or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.
  • Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).

Nutrition Facts : Calories 314kcal, CarbohydrateContent 43g, FatContent 13g, FiberContent 2g, ProteinContent 6g, SaturatedFatContent 6g, SugarContent 23g

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