BEST Banana Muffins Recipe
The super moist and delicious aroma from the bananas makes these muffins absolutely amazing. This is an amazingly simple recipe and takes no time at all, hope y'all enjoy it.
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Serving size around 6 Muffins
Ingredients
Dry
-1 Cup /120G AP Flour
-3/4 Tsp Baking Powder
-1/4 Tsp Baking Soda
-1/4 Tsp Salt
Wet
-1-2 Ripe Bananas (100G-200G)
-2 Tbsp / 30mL Vegetable Oil
-2Tbsp / 30G Melted Unsalted Butter
-1/4 Cup / 50G Brown Sugar
-1/4 Cup / 50G Sugar
-2 Tbsp / 30mL Buttermilk (Room Temperature)
-1/2 Tbsp Vanilla Extract
-1 Large Egg
Topping
-2 Tbsp / 25G Sugar
Bake 425F / 218C for 8 mins then reduce heat to 350F / 175C for 6-8 Mins or golden brown.
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#muffins #banana #bananamuffins #asmr
5-Star Banana Nut Muffins with Tyler Florence | Food Network
Tyler's Banana Nut Muffins have 5 stars and over 500 reviews for a REASON!
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Banana Nut Muffins
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 27 min
Prep: 7 min
Cook: 20 min
Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Directions
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
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5-Star Banana Nut Muffins with Tyler Florence | Food Network
Anna Makes The Best Banana Muffins! | ANNA'S OCCASIONS
Anna Olson makes the best Banana Muffins!
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Recipe
Makes 12 jumbo or 18 regular muffins
Prep Time: 15 minutes
Cook Time: 30 minutes for jumbo, 20 minutes for regular muffins
Ingredients
Crunchy Streusel
½ cup (75 g) all-purpose flour
1/3 cup (70 g) granulated sugar
½ tsp ground cinnamon
¼ cup (60 g) unsalted butter, melted
Muffins
2 large, very ripe bananas
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (125 mL) buttermilk
1 2/3 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
1. Preheat the oven to 375°F (190°C). Line one 12-cup muffin tin with XL tulip paper liners or 2 pans with 18 regular liners.
2. For the crunchy streusel, stir the flour, sugar and cinnamon together in a small dish. Stir in the melted butter – the mixture may seem paste-like at first, but as it sits it will become crumbly.
3. Mash the bananas well in a large mixing bowl. Whisk in the melted butter, granulated sugar and brown sugar. Whisk in the eggs and the vanilla, followed by the buttermilk. Sift in the flour, baking powder, baking soda and salt and whisk just until smooth.
4. Scoop the batter into the muffin tins and crumble the streusel on top of each muffin. Bake for about 20 minutes for regular muffins and 30 minutes for the XL muffins. Cool the muffins for 10 minutes in the tin before removing to a rack to cool completely.
The muffins will keep for up to 3 days in an airtight container.
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Banana Nut Muffins - Banana Nut Bread - The Hillbilly Kitchen
These are the best banana nut muffins you will ever eat. I'll put mine up against anyone else's any day of the world. This is a great way to use your ripe bananas and keep from throwing them away just because they are a little soft.
This is an easy recipe that I believe is good for beginners. It's pretty hard to mess these up as long as you get them done without burning them. Keep an eye on them. They shouldn't fall just by opening the oven door occasionally.
This recipe will make about 24 muffins or can be baked in a single loaf pan, if you are in the mood for banana nut bread. It will take about an hour to bake in a loaf pan.
Be careful. If you take them out of the oven before they're done they will fall every time!
Perfect Blueberry Muffins With Crumb Topping - The Hillbilly Kitchen
Muffin Ingredients:
4 or 5 - Ripe bananas
2 Cups - Flour
1/2 Cup - Chopped pecans (or other nuts)
1 Tablespoon - Baking powder
1/2 Teaspoon - Cinnamon
1/2 Cup - Ground Flax seed
1 Cup - Sugar
1 Stick - Real butter
2 - Eggs
1 Teaspoon - Real vanilla
1/2 Teaspoon - Salt
Crumb Topping Ingredients:
1/4 Cup - Flour
1/4 Cup - Sugar
1 1/2 Tablespoons - Real Butter
1/4 Teaspoon - Cinnamon
2 Tablespoons - Chopped pecans (or other nuts)
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Banana Muffins (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Banana Muffins. Banana Muffins are a snap to make. Just mix the dry ingredients together in one bowl, the wet ingredients in another bowl. Combine the two and you are done. When you pull the banana muffins from the oven their golden brown crusts are delightfully crisp and although their crusts soften once covered and stored, their wonderful moist texture and sweet flavor remain intact.
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Best Banana Muffins (with a crunchy top!)
These are the best banana muffins and they have a crunchy top, which is my favorite part. They are very simple to make and require three ripe bananas which makes it a perfect recipe to save for later when you have too many ripe bananas. Recipe from A Girl Who Ate Everything, link below.
Ingredients:
-1 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-3 bananas, mashed (about 1 1/2 cups)
-1/2 cup white sugar
-1 egg, lightly beaten
-1/3 cup unsalted butter, melted
-1 teaspoon vanilla
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
Topping:
-1/2 cup packed brown sugar
-1/4 cup all-purpose flour
-1/2 teaspoon ground cinnamon
-2 tablespoons unsalted butter
Recipe from:
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