Best 8 Banana Nut Muffins With Cream Cheese Frosting Recipes

BANANA NUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
• Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

CREAM CHEESE-FILLED BANANA BREAD MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350F (180C).
• To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
• Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
• Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
• Allow muffins to cool for 15 mins.
• Enjoy!

BANANA-NUT MUFFINS

Steps:

• 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.

BANANA NUT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• 1. Spray muffin tin with non stick cooking spray. Set oven top 350 degrees
• 2. Mix flour, baking soda, cardamom, cinnamon, nutmeg, and salt in a bowl
• 3. In a seperate bowl beat sugar and butter until mixed well. Add applesauce, bananas, extracts and egg and beat again until mixed well.
• 4. Now add flour mixture to sugar and banana mixture about a third at a time, beating after each third until all flour mixture is added.
• 5. Into this fold the walnuts or pecans.
• 6. Using a small ladle, put muffin mix into tins filling about 2/3 of the way.
• 7. Bake for about 25 to 30 minutes or until toothpick inserted in muffin comes out clean. Remove from oven and let cool completely if adding frosting or glaze. Otherwise serve warm from the oven.
• 8. For Buttercream Frosting: Put frosting in a pastry bag, add the tip of choice and squeeze onto muffins in desired thickness. Top off with a butterscotch morsel
• 9. For banana glaze: add powdered sugar, banana extract, and milk together to desired consistancy (add extract to your taste) Dip cooled muffin tops into glaze and let excess drain off while upside down.

BANANA NUT MUFFINS

Steps:

• Preheat the oven to 350°F. Line a cupcake pan with liners.
• Peel and mash the bananas with a potato masher or a fork.
• Combine the fully mashed bananas with the oil, butter, eggs, milk and vanilla extract. Beat all of the wet ingredients until everything is well combined. Add the sugar and beat until it's incorporated.
• Combine the remaining dry ingredients: flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl. Whisk to combine. Add the dry ingredient mixture to the bowl of wet ingredients and beat until it just starts to combine.
• Add the chopped walnuts and stir the batter with a spatula to finish incorporating the flour mixture.
• Fill each liner about 3/4 of the way full with batter. Bake the muffins for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins rest in the pan for about 5-10 minutes, then transfer them to a cooling rack. Allow them to cool to room temperature or slightly warmer before digging in.

BANANA MUFFINS WITH MASCARPONE CREAM FROSTING

Steps:

• Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
• Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
• Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
• To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

BANANA MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.