Banana Muffin Tops (Or Muffins and Mini-Muffins)
December 10, 2011
Categories: Fruit, Banana, North American, Freezer (OAMC), Make-Ahead, Brunch, Father's Day, Mother's Day, Oven Bake more
"These moist muffins bake up great in muffin top tins or mini muffins too. Maskes 12 muffins, 10 muffin tops or 24-30 mini muffins. Use very ripe bananas. "
- Serving Size: 1 (75 g)
- Calories 152.8
- Total Fat - 9.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 34.7 mg
- Sodium - 69.2 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 3.8 g
- Sugars - 1.1 g
- Protein - 8.9 g
- Calcium - 88.6 mg
- Iron - 1.5 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour or spray muffin tin with non-stick cooking spray. .
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat on medium speed until well blended with only small bits of banana visible.
Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
Fill the muffin top indentation to almost full with the batter. Gently tap the pan on the countertop to even out the batter.
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).
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. Serve warm or at room temperature
Tips & Variations
No special items needed.