Banana Muffin-Tops (Or Muffins And Mini-Muffins) Recipe

Name: Banana Muffin-Tops (Or Muffins And Mini-Muffins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon table salt; 3 medium very very ripe bananas (about 14 ounces); 3/4 cup firmly packed light brown sugar; 1/3 cup corn oil; 2 large eggs; 1 teaspoon pure vanilla extract; 2/3 cup walnuts, coursely chopped (optional) or 2/3 cup chocolate chips (optional)

Servings: persons

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3 medium very very ripe bananas (about 14 ounces)
3/4 cup firmly packed light brown sugar
1/3 cup corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup walnuts, coursely chopped (optional) or 2/3 cup chocolate chips (optional)

1
Position an oven rack on the middle shelf of oven.
2
Preheat oven to 375 degrees F (190 C).
3
Lightly grease and flour or spray muffin tin with non-stick cooking spray.
4
In a medium bowl, combine the flour, baking powder, baking soda and salt.
5
In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
6
Beat on medium speed until well blended with only small bits of banana visible.
7
Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
8
Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
9
Fill the muffin top indentation to almost full with the batter.
10
Gently tap the pan on the countertop to even out the batter.
11
Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
12
Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
13
Serve warm or at room temperature.

651

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon table salt, and more.

Yes, Banana Muffin-Tops (Or Muffins And Mini-Muffins) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Muffin-Tops (Or Muffins And Mini-Muffins)

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