Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray. Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates. Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Time 55m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside. Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside. Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl. Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan. Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.
Time 30m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside. In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
Time 50m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on. Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl. Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin. Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Time 35m Yield 12 Number Of Ingredients 11 Steps:
Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups. Spray bottoms only of paper baking cups with cooking spray. In large resealable food-storage plastic bag, coarsely crush cereal with rolling pin or meat mallet to measure 1 3/4 cups. In large bowl, mix crushed cereal, flour, brown sugar, baking soda and salt. In medium bowl, beat buttermilk, oil, vanilla and egg until blended. Add buttermilk mixture to flour mixture; stir just until dry ingredients are moistened. Stir in dates. Spoon batter into muffin cups. Sprinkle with coarse sugar. Bake 18 to 20 minutes or until light golden brown. Remove from pan to cooling rack. Serve warm or cool.
Time 45m Yield 18 Number Of Ingredients 12 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.
Time 30m Yield 4 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon zest., Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake until a toothpick comes out clean, 2-14 minutes. Cool for 5 minutes before removing from pans to wire racks.
Time 40m Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt. In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.
More about “banana date and walnut muffins recipes”
Time 35m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 400 and spray a muffin pan with non-stick spray or line with wax paper muffin cups. Sift together the flour, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar. Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean.
