Best 4 Cashew Banana Millennium Muffins Recipes
Indulge in a delectable journey with our diverse collection of muffin recipes, catering to a range of dietary needs and味觉 preferences. Embrace the classic combination of sweet bananas and nutty cashews in our Cashew Banana Millennium Muffins, a timeless treat that promises a burst of flavor in every bite. For a vegan delight, our Vegan Zucchini Banana Muffins offer a moist and wholesome experience, packed with nutritious zucchini and the goodness of ripe bananas. If you're looking for a gluten-free option, our Gluten-Free Banana Crumb Muffins provide a delightful texture with a sweet and crunchy topping. Chocolate lovers will rejoice in our Chocolate Chip Banana Muffins, a classic combination that never fails to satisfy. And for those with a sweet tooth, our Banana Nut Muffins, bursting with chopped nuts and a hint of cinnamon, offer a comforting and nostalgic flavor. With our curated selection of muffin recipes, there's something for everyone to enjoy!
Here are our top 4 tried and tested recipes!
GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.
Provided by Alejandra Ramos
Categories main-dish
Time 40m
Yield Makes 6 giant muffins (or 12 regular muffins)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
- Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
- Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
- Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
CASHEW-BANANA MILLENNIUM MUFFINS
Provided by Molly O'Neill
Categories breakfast, easy, quick, appetizer
Time 30m
Yield 2 dozen muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees and grease a 12-cup muffin tin. In a large bowl, whisk together the flour, wheat germ, baking powder and salt. In another large bowl beat together the eggs, oil, honey, milk and banana. Stir the dry ingredients into the wet ingredients, stirring until they are just mixed. Fold in the cashews.
- Fill the muffin cups 3/4 full with batter and bake until the muffins are lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Serve with scrambled eggs.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 10 grams, TransFat 0 grams
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA MUFFINS
"These muffins turn out wonderful every single time," says Linda Heywood of Mill Bay, British Columbia. "My uncle raves abut them when he comes to visit."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place the biscuit mix in a large bowl. Combine the egg, bananas, brown sugar, milk, oil and vanilla; stir into biscuit mix just until combined. Fill paper-lined muffin cups two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use overripe bananas: Overripe bananas are sweeter and have a more intense flavor, which makes them ideal for baking. Additionally, they are easier to mash and will help keep your muffins moist.
- Do not overmix the batter: Overmixing the batter can result in tough, dense muffins. Mix just until the ingredients are combined.
- Use a muffin scoop: A muffin scoop is a great way to ensure that all of your muffins are the same size and shape. It also helps to prevent overfilling the muffin cups, which can lead to muffins that are too tall and dry.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that your muffins are cooked through.
- Let the muffins cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
These cashew banana millennium muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are moist, flavorful, and packed with nutritious ingredients. With a few simple tips, you can make sure that your muffins turn out perfectly every time. Enjoy!
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