Banana Muffin Tops (Or Muffins and Mini-Muffins)
Recipe: #3429
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. "
Original recipe yields 12 servings
Ingredients
Nutritional
- 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
Step 1
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. .
Step 2
In a medium bowl, combine the flour, baking powder, baking soda and salt.
Step 3
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.
Step 4
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.
Step 5
Fill the muffin top indentation to almost full with the batter. Gently tap the pan on the countertop to even out the batter.
Step 6
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).
Step 7
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.
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