Best 3 Chunky Banana Muffins Recipes

Indulge in the delightful aroma of freshly baked Chunky Banana Muffins, a delectable treat that combines the goodness of ripe bananas with a symphony of flavors. These muffins are not just any ordinary muffins; they're bursting with chunks of bananas, creating a moist and flavorful experience in every bite. With variations ranging from classic to chocolate chip, streusel-topped to nutty delights, these recipes cater to every taste preference. Prepare to embark on a culinary journey that will leave your taste buds tantalized and your kitchen filled with the irresistible fragrance of homemade muffins.

Here are our top 3 tried and tested recipes!

CHUNKY BANANA BRAN MUFFINS

Chunky Banana Bran Muffins image

Provided by Ina Garten

Time 40m

Yield 10 to 12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

BAREFOOT CONTESSA'S CHUNKY BANANA BRAN MUFFINS

Barefoot Contessa's Chunky Banana Bran Muffins image

I saw Ina make these muffins on her food network television show entitled "Breakfast In, Breakfast Out".

Provided by Juenessa

Categories Quick Breads

Time 45m

Yield 10-12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced banana
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F.
Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy.
With the mixer on low, add the eggs, 1 at a time.
Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.)
Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, slowly add the flour mixture to the batter just until combined.
Don't overmix it!
Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Nutrition Facts : Calories 299.8, Fat 10.3, SaturatedFat 3.9, Cholesterol 62.3, Sodium 197.4, Carbohydrate 49.5, Fiber 4.3, Sugar 23.9, Protein 6.7

CHUNKY BANANA MUFFINS

Chunky Banana Muffins image

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups All-Bran® Original
3/4 cup skim milk
2 egg whites
1 1/2 cups sliced, ripe bananas
1/4 cup vegetable oil

Steps:

1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg whites, bananas and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use ripe bananas: Rip bananas are naturally sweeter and will give your muffins extra flavor and moisture.
Mash the bananas thoroughly: Make sure there are no lumps of banana in the batter, as this will affect the texture of the muffins.
Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
Fill the muffin cups evenly: Fill each muffin cup about 2/3 full to prevent overflow.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through.
Let the muffins cool before serving: This will help them to set and will make them easier to handle.

Conclusion:

These chunky banana muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up ripe bananas and are a great way to get your kids to eat more fruit. With their moist texture and sweet banana flavor, these muffins are sure to be a hit with everyone who tries them. Enjoy!