Breads - Banana nut muffins recipes moist

Author: William Hardy

Breads Breakfast Dessert Dairy free breakfast

They're so moist, loaded with banana flavor, and baked with toasted walnuts. Lots of bananas make these banana walnut muffins incredibly moist, soft, and delicious.

Banana Muffin with Nuts
Banana Nut Muffins
Dairy Free Banana Muffins
Banana Walnut Muffins with Streusel Topping
What is the best way to make banana nut muffins?
How do you make dairy free banana muffins?
How long to bake banana muffins at 350?
What is in the mini moist Crumb banana muffins?

Banana Muffin with Nuts

What makes these muffins so moist is to choose very ripe bananas. If the bananas are mottled and overripe, then that's even better because they'll add flavor, sweetness and moistness to the muffins. Don't assume that brusied looking bananas are ripe because they can still be firm on the inside. For fuller muffins with a big muffin top, divide the mixture into 10-11 muffin cups instead of 12.
Provided by: Diane
Total time: 45 minutes
Yields: 12 servings
Cuisine: Oven
Number of ingredients: 9

Ingredients:

1 1/4 cups all-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
1/2 cup unsalted Butter ((113g - 1 stick), softened at room temp.)
1 cup Sugar
3 very ripe Bananas ((overripe and soft is better))
2 Eggs
2 teaspoons Vanilla Extract
1 cup toasted Pecan Pieces (, or other desired nut *see note 1 for toasting)

Nutrition:

How to cook:

Preheat oven to 350°F. Line a standard-size muffin pan with paper liners or spray with non-stick cooking spray and set aside.
In bowl, whisk together by hand the flour, baking powder, and salt until well combined, about 20 seconds. Set aside.
In another large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, vanilla and bananas until they are well broken up.
By hand, fold in the flour mixture until just combined. Fold in the nuts, reserving a handful to top the muffins with. Don't overmix which can result in tough muffins. Fill the muffin cups with the batter. Top with the reserved nuts.
Bake for 25-30 minutes or until golden and a toothpick comes out clean from the center. Let cool for about 10 minutes then remove the muffins and finish cooling on a wire rack.

Notes: Moist Banana Nut Muffins, The Banana – This muffin batter uses 1 1/2 cups of ripe mashed banana which is about 3-4 bananas. For the best flavor, use REALLY ripe …

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walnut muffins with streusel topping banana walnut muffins with streusel topping banana nut muffins recipes moist

Extra Moist Banana Nut Muffins Recipe

For super moist and delicious banana nut muffins , try this recipe . You can stick with classic walnuts or use pecans or any other nuts you prefer.# banana #muf

Banana Nut Muffins

These banana nut muffins are bakery-quality made right at home! They're so moist, loaded with banana flavor, and baked with toasted walnuts.
Provided by: Jenna Barnard
Total time: 70 minutes
Cook time: 20 minutes
Prep time: 50 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

1 1/2 cups (395g) mashed ripe banana (3-4 bananas)
2 cups (265g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups (150g) toasted walnuts or pecans, finely chopped
1/2 cup (110g) Danish Creamery European Style Unsalted Butter, melted
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar, packed
2 tbsp pure maple syrup
2 large eggs, room temp
2 tsp vanilla extract
1/2 cup (120g) sour cream
Demerara sugar, for sprinkling on top

How to cook:

To toast the nuts, preheat the oven to 350F and spread the whole nuts (not yet chopped) out on a baking sheet.
Bake for 12-15 minutes, or until darkened and fragrant. Allow the nuts to cool while we make the muffin batter.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the banana, melted butter, sugars, maple syrup, eggs, vanilla, and sour cream.
Pour the dry ingredients into the wet ingredients and use a rubber spatula to combine.
When some flour is still showing, finely chop the toasted nuts and toss 1 cup in to the batter.
Continue to fold until the batter is fully combined.
Cover the bowl and allow the batter to rest for 30 minutes at room temperature.
Close to the 30 minute mark, preheat the oven to 350F and line a cupcake or muffin tin with 12 paper liners.
Scoop the muffin batter into the liners, careful not to disrupt the fluffiness that has developed over those 30 minutes. Fill each liner to the top and then some.
Sprinkle with the remaining chopped nuts and a pinch of demerara sugar (or any other raw sugar).
Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick in the center comes out clean with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.
The muffins are best when still warm, so let them cool for another 10-15 minutes and enjoy!

Notes: Best Ever Banana Nut Muffins, Instructions. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or …

Dairy Free Banana Muffins

These bakery style dairy free banana muffins are moist with the perfect crumb!
Provided by: The Taste of Kosher
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

1 1/2 cups all-purpose flour (190 grams)
1 cup white sugar (200 grams)
1 teaspoon baking soda
1/2 teaspoon salt
3 medium bananas, mashed
1 egg
1/2 cup oil (120 milliliters)
1 teaspoon vanilla
1 cup walnuts, chopped (125 grams), plus additional for sprinkling, optional

Nutrition:

Calories: 305 calories
Carbohydrate: 37 grams carbohydrates
Cholesterol: 16 milligrams cholesterol
Fat: 17 grams fat
Fiber: 2 grams fiber
Protein: 4 grams protein
Saturated Fat: 1 grams saturated fat
Serving Size: 1 serving
Sodium: 200 milligrams sodium
Sugar: 21 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 15 grams unsaturated fat

How to cook:

Preheat the oven to 350°F or 175°C.
Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
Add mashed bananas, the egg, oil and vanilla. Mix until well combined.
Add the walnuts if desired. Using a baking...
Add the walnuts if desired. Using a baking spatula, mix until nuts are evenly distributed.
Use a ladle to pour batter into paper-lined muffin pan cups.
Sprinkle additional walnuts on top of each muffin cup.
Bake for 15 to 25 minutes* or until a toothpick inserted in the center comes out clean.
Remove and let cool for 5 minutes before moving to a cooling rack.

Notes: Banana Walnut Muffins with Streusel Topping, In a medium bowl, stir together the flour, baking powder, and salt and set aside. In a large mixing bowl, using a whisk, mix together the mashed bananas, sugar, and oil until well …

Banana Walnut Muffins with Streusel Topping

Lots of bananas make these banana walnut muffins incredibly moist, soft, and delicious. The added walnuts and a streusel topping give the muffins extra crunch. The intense banana flavor goes perfectly with the nutty flavor of the walnuts. They are quick and easy to make and perfect for breakfast with your family or on the go.
Provided by: Sabine Venier
Total time: 36 minutes
Cook time: 16 minutes
Prep time: 20 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

2 cups all-purpose flour, spooned and leveled
2 1/2 tsp aluminum-free baking powder
1/2 tsp salt
1 1/3 cups mashed overripe bananas
1/2 cup sugar
1/2 cup mild vegetable or canola oil
2 large eggs
1/2 tsp cinnamon
2 tsp vanilla extract
1 cup walnuts, chopped
1 medium-sized ripe banana, cut into small chunks
1/2 cup all-purpose flour, spooned and leveled
1/3 cup packed dark brown sugar
2 tbsp walnuts, finely chopped
1/2 tsp cinnamon
1/4 cup cold unsalted butter, cut into small chunks

Nutrition:

How to cook:

Preheat the oven to 425°F (218°C). Line two 12-well muffin pans with about 18-20 paper liners and set aside.
In a medium bowl, stir together the flour, baking powder, and salt and set aside.
In a large mixing bowl, using a whisk, mix together the mashed bananas, sugar, and oil until well combined, about 1-2 minutes. Then add the eggs, cinnamon, and vanilla and stir to combine, about 1 minute. Add the flour mixture and whisk until thoroughly combined, about 1 more minute. Then fold in the walnuts and banana chunks just to incorporate and set aside.
In a small bowl, use your fingers to combine the flour, brown sugar, walnuts, cinnamon, and butter until the mixture is crumbly. Do not overwork. Otherwise, it will become a paste rather than crumbs.
Spoon the batter into the prepared paper liners until almost full and top with the streusel. You will end up with about 18 muffins.
Bake at 425°F (218°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (177°C) and bake for another 11-13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Notes: Extra Moist Banana Nut Muffins Recipe, Mash the bananas until creamy, then mix them with the sugar. Stir the yogurt, egg, oil, vanilla, and vinegar into the bananas until well-combined. …