JUMBO BANANA MUFFINS RECIPES

JUMBO BANANA-PECAN MUFFINS RECIPE: HOW TO MAKE IT

Jumbo Banana-Pecan Muffins Recipe: How to Make It image

These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. —Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 18

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1-1/2 cups sour cream
3 large eggs, room temperature
6 tablespoons butter, melted
STREUSEL:
1/3 cup all-purpose flour
1/3 cup sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

JUMBO BANANA-CARROT MUFFINS RECIPE: HOW TO MAKE IT

Jumbo Banana-Carrot Muffins Recipe: How to Make It image

—Julye Byrd, Azle, Texas

Provided by Taste of Home

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 9 jumbo muffins.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange zest
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 200 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 335mg sodium, CarbohydrateContent 44g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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JUMBO BANANA-CARROT MUFFINS RECIPE: HOW TO MAKE IT

—Julye Byrd, Azle, Texas
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Calories 200 calories per serving

In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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