Time 35m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Time 45m Yield 24 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Time 40m Yield 10 to 12 muffins Number Of Ingredients 15 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.
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.
Time 40m Yield 12 muffins Number Of Ingredients 12 Steps:
For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter. For the muffins, in large bowl, combine dry ingredients. Set aside. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
Time 35m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl. Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter. Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Time 40m Yield 10 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups. In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Time 35m Yield 18 large muffins Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix. Fold the diced bananas, walnuts, granola and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Time 30m Yield 2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash 3 of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Yield 18 large muffins Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Time 40m Yield 24 muffins, 18-24 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t over mix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 20 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 13 Steps:
In a small bowl, combine flour, baking powder and salt. In another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy) then stir in cereal and banana. Spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full. Combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins. Bake at 400° for 20 minutes or until golden-brown.
Time 55m Yield 18 muffins Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Line 18 large muffin cups with paper liners. Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment. Add the melted butter and blend. In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture. Scrape the bowl and blend well; DO NOT OVER MIX. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, if desired. Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean. Cool slightly, remove from pan, and serve.
Time 30m Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners. Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.
Time 35m Yield about 1 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Time 40m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350. Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Beat the egg in a small bowl; stir in bananas, yogurt and vanilla. Add to flour mixture; stirring until just moistened (batter will be lumpy; do not overmix!). Stir in cereal. Spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray, filling each cup 2/3 full. Bake in preheated oven for 25 minutes or until golden brown. Serve warm. NOTE: Muffins can be frozen for up to 6 months. Just thaw at room temperature and reheat until warm.
