MUFFIN TRAY PAPER RECIPES

Name: Banana Muffin Recipe for 2 Bananas
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: 2 overripe bananas, mashed; 3/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup vegetable oil; 2 eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda

BANANA MUFFIN RECIPE FOR 2 BANANAS - BEAT BAKE EAT

Banana Muffin Recipe for 2 Bananas - Beat Bake Eat image

This quick and easy banana muffin recipe made with 2 bananas, cinnamon and oil is moist and delicious. Only one bowl required, no mixer needed and only 10 minutes prep! Perfect for breakfast.

Provided by Crystal | Beat Bake Eat

Categories Breakfast Snack

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 12

Number Of Ingredients 9

Ingredients

2 overripe bananas, mashed
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda

Steps:

Preheat oven to 350°F. Line muffin pan with muffin liners or spray with nonstick cooking spray and set aside.
In a large bowl combine bananas, sugar, cinnamon and salt.
Beat in the oil, eggs, and vanilla extract.
Add flour and baking soda, and gently mix until combined. Do not overmix.
Scoop batter into the muffin pan distributing it evenly between the muffin cups.
Bake for 18 - 19 minutes until toothpick inserted comes out clean.
Cool in pan 5 minutes then remove to cool completely.

Nutrition Facts : Calories 215 kcal, ServingSize 1 serving

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

Ingredients

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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