Best 12 Banana Muffin Recipes

MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
• Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
• Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
• Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
• Let cool for 5 minutes.
• Enjoy!

BANANA-CHIP MUFFIN MIX

Steps:

• In a small bowl, combine the flour, baking powder and salt. In a 1-qt. glass jar, layer the flour mixture, brown sugar and M&M's. Cover and store in a cool, dry place for up to 3 months. Yield: 1 batch (about 4 cups mix)., To prepare muffins: Place muffin mix in a large bowl. Whisk the bananas, butter, eggs and vanilla; stir into dry ingredients just until moistened. Fill 48 greased or paper-lined mini-muffin cups three-fourths full. Bake at 400° until a toothpick comes out clean, 9-10 minutes. Serve warm.

BANANA MUFFIN MUG RECIPE BY TASTY

Steps:

• Mix together egg white and honey in a greased coffee mug.
• Add oat flour, baking powder, and cinnamon, and mix until combined.
• Add in fresh bananas.
• Microwave on high for 90 seconds (times may vary).
• Enjoy!

BANANA MUFFIN PUDDING

Steps:

• Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
• Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.

BANANA ORANGE MUFFIN BREAD

Steps:

• Preheat oven to 400 degrees. Spray bottom of a 9 x 5 loaf pan with vegetable spray.
• To prepare bread:
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In large mixer bowl combine bananas, egg, butter, orange peel and juice. Mix well.
• Add dry ingredients to banana mixture and mix until just combined.
• Pour into prepared pan.
• To prepare streusel:.
• Combine butter, sugar, flour and orange peel in mixing bowl. Mix until blended. Mixture will be crumbly. Sprinkle over batter.
• Bake for 32 minutes or until toothpick comes out clean.

BANANA-TOFFEE MUFFIN TOPS

Steps:

• In a large bowl, combine the biscuit mix, toffee bits and sugar. , In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined., Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar. , Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm.

BANANA NUT TOFU MUFFIN

Steps:

• 1. Blend all wet ingredients (including tofu) in food processor.
• 2. Add in all dry ingredients with the exception of the walnuts. Blend just till combined.
• 3. Fold in walnuts and raisins.
• 4. Put in muffin pan that has been lined with muffin liners. I got 15 muffins from this. Go figure.
• 5. Bake in a 350 degree oven for 20-24 minutes or till a knife inserted comes out clean.

HEALTHY BLUEBERRY BANANA BREAKFAST MUFFIN

Steps:

• Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
• In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
• In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture.
• Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy.
• Gently fold in blueberries.
• Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.

YES, ANOTHER BANANA BREAD/MUFFIN RECIPE

Steps:

• Preheat oven to 350° F and grease two 9-inch loaf pans for bread OR.
• preheat oven to 400° F and line three 12-cup muffin pans with paper liners.
• Sift dry ingredients into a medium bowl; set aside.
• In large bowl, mix oil, honey, and eggs; stir in buttermilk, bananas, and vanilla. Add dry ingredients and mix just until combined.
• Fold in chocolate chips or walnuts and spoon batter into prepared pans or muffin cups.
• Bake two loaves at 350° F for 75 minutes or until a skewer inserted in the center comes out mostly dry.
• Bake 36 muffins at 400° F for 15-18 minutes.
• NOTES: when frozen, banana peels will turn black. After thawing, simply snip off one end of the fruit with kitchen shears and "squish" the banana right out into the bowl for mashing. The bread will be a darker color than if fresh ripe bananas are used.
• Do not use honey for children under the age of two.

MAGIC MICROWAVE MUFFIN - SINLESS CHOCOLATE BANANA (GLUTEN FREE)

Steps:

• Choose one of the following options to soften the oats. OVERNIGHT OPTION: In a small container, combine the oats, milk and vanilla. Cover and let soak overnight in the refrigerator. QUICK OPTION: In a 1.5 cup or larger microwave safe container, combine oats, milk and vanilla and microwave on high for 1 minute to soften the oats.
• Combine dry ingredients in a small bowl and blend together with a wire whisk.
• Mash the overripe banana (more brown than yellow) in a medium bowl with a fork until it is almost like a liquid with very few small clumps and make sure it measures at least a 1/2 cup (a little more is okay). Add 2 egg whites (or 1 egg) and the softened oats mixture and whisk with the fork until well blended. (If the oats are hot from the microwave, stir quickly so they don't cook the eggs).
• Pour the dry mix on top of the banana mixture and stir with a fork until powder is mixed in completely.
• Divide the batter evenly into three 8 oz ramekins or large coffee mugs so each has about a 1/2 cup of batter. (Batter should never fill its container more than half full or it will bubble over while cooking). Check below for optional toppings and mix-ins you can add here.
• Put all 3 containers in the microwave together with at 1-2" space in between them and microwave on high for 3 to 4 minutes or just until center is dry to the touch (see microwave tips below to determine cook time).
• Carefully remove containers from microwave using oven mitts. Flip over with the serving plate or your hand underneath (ready to catch) and shake muffins lightly side to side and up and down and the muffin should drop right out! Flip so it is right side up and let cool on a paper towel on top of a cooling rack (to prevent soggy bottoms).
• Serve warm, or store in covered containers in the fridge for up to a week (cool muffin completely before storing to prevent soggy bottoms).
• OPTIONAL TOPPINGS: Sprinkle uncooked muffin top with dry rolled oats, flaked coconut, sliced almonds or your favorite chopped nuts. (Since the batter has already been separated you can experiment with a different mix-in or topping for each one!).
• OPTIONAL MIX-INS (add a little sin back in!): Chocolate Whey Coconut - stir in 1 tsp vanilla whey protein powder and 1 tbsp of coconut per muffin and then sprinkle a little more coconut on top. Chocolate Chocolate Chip: Stir in an additional tsp of cocoa powder and 1 packet truvia (omit truvia if you already added sweetener to the main mix) and then sprinkle a rounded tsp of chocolate chips on top of the batter of each muffin (do not stir in chips, they will sink into the muffin while it bakes).
• ALSO TRY: A great treat is to pour about a 1/4 cup (or more) of milk over a leftover muffin from the fridge, heat in the microwave for 45 seconds and eat it with a fork like a bread pudding.
• MICROWAVING TIPS: After 3 minutes of baking in the microwave, the muffins should have doubled in height and should be bubbling at the center and possibly the edges. When bubbling stops and centers look dry, stop the microwave and quickly tap the center with your finger. If the batter sticks to your finger, put them back in microwave for another 15-30 seconds and then check again. Repeat until the batter is dry and doesn't stick. NOTE: Cook time will be reduced if the oats and milk were already hot from the microwave when you mixed the batter.
• OTHER COOKING OPTIONS: ONE AT A TIME - If you prefer to cook them 1 at a time, try 2 minutes in the microwave watching after 1.5 minutes and checking for a dry center like recommended above. BAKING IN THE OVEN - If you prefer to bake in the oven, pour batter into greased muffin pan (they will stick to paper cups) so each muffin only fills the pan 1/2-2/3 of the way so it has room to rise up while baking. Bake in a preheated oven at 350 degrees for 25-35 minutes until the center is dry to the touch.

BANANA PINEAPPLE COCONUT MUFFIN RECIPE - (4.5/5)

Steps:

• In a large bowl, combine your flour, sugars, baking powder, baking soda and salt. Drain both of your cans of Dole Crushed Pineapple. Pour pineapple into a food processor and puree. Peel your Dole Bananas and add them to the pineapple mixture, pureeing again. You do not have to puree your bananas, if you prefer you can simply mash them with the fork. Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed. Add in your white chocolate chips and shredded coconut if desired. Fill paper lined or greased muffins tins 2/3 to 3/4 of the way full. If desired sprinkle a bit of shredded coconut on top. Bake at 350°F for 13 to 16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!

BANANA MUFFIN

Steps:

• 1. Perfect for breakfast or brunch or any time of the day and night.. Combine the flour,baking soda,and salt in a mixing bowl and stir well to mix.
• 2. In a separate bowl,stir together the mashed bananas and sour cream; set aside.
• 3. Combine the butter,sugar, and brown sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed and a little lightened in color, about 1 minute. Beat in the eggs one at a time, beating smooth after each addition.
• 4. Decrease the mixer speed to low and beat in the 1/2 the flour mixture.
• 5. stop the mixer and use a large spatula to scrape down the bowl and beater.
• 6. Beat in the banana mixture. After the batter has absorbed the banana mixture,beat in the remaining flour mixture. Stop and scrape down the bowl and batter again
• 7. Decrease the mixer speed to low and beat in the 1/2 the flour mixture. stop the mixer and use a large spatula to scrape down the bowl and beater.
• 8. Divide batter equally to the muffin pans and bake the muffins until they are well risen and feel firm to the touch, about 30 minutes
• 9. CRUMB TOPPING 1 cup all purpose flour 1/2 tsp baking powder 1/4 tsp ground cinnamon 3/4 stick unsalted butter Combine the flour,baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened.