Best Kittencals Banana Almond Muffins With Almond Streusel Recipes
KITTENCAL'S BANANA-ALMOND MUFFINS WITH ALMOND STREUSEL
To save some time prepare the topping in advance and refrigerate. You should get around 10-12 muffins depending on the size of bananas you use, the yield is only estimated, 1 cup of sugar will give you a sweet muffin you may reduce the sugar if desired --- these bake out high and moist with lots of flavor and are one of my family's all-time favorite muffins, you will love these!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
- Line 12 regular muffin tins with paper liners.
- In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
- Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
- Mix in the chopped almonds.
- Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
- Bake for about 20 minutes, or until muffins test done.
Nutrition Facts : Calories 324.3, Fat 11.7, SaturatedFat 5, Cholesterol 34.1, Sodium 337.7, Carbohydrate 52.5, Fiber 2.4, Sugar 33.2, Protein 4.5
KITTENCAL'S BANANA CINNAMON SNACK CAKE OR MUFFINS (LOW-FAT)
A wonderful lower-fat cake/muffin recipe that's easy to make as everything is mixed by hand --- this recipe was tested and developed using low-fat yogurt although I would think that low-fat sour cream may be substituted with good results --- visit www.kittencalskitchen.com for more low-fat recipes!
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
- Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
- Spread the batter into prepared baking pan.
- Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
- Cool cake in pan on rack for 10 minutes.
- Loosen sides of cake with a dinner knife or a spatula.
- Invert cake right side up and cool completely.
- Sprinkle lightly with powdered sugar.
BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)
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. Recipe was found on the internet -- Diana's Desserts, however I have made a few modifications.
Provided by Galley Wench
Categories Breads
Time 28m
Yield 10 muffin tops
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 254, Fat 8.5, SaturatedFat 1.3, Cholesterol 37.2, Sodium 240, Carbohydrate 41.3, Fiber 1.5, Sugar 20.5, Protein 3.9
RASPBERRY ALMOND MUFFINS
Make and share this Raspberry Almond Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line muffin pan with foil baking cups.
- Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
- In mixer cream butter and sugar until fluffy.
- Beat in eggs then add baking powder, soda and extract.
- Fold in 1 cup flour, buttermilk then remaining flour until well blended.
- Spoon about 2 tablespoons batter into each cup and smooth surface.
- Top with level teaspoonful of preserves, then the piece of almond paste.
- Top each muffin with another 2 tablespoons of batter.
- Bake 25 minutes or until lightly brown.
Nutrition Facts : Calories 217, Fat 9.2, SaturatedFat 4.2, Cholesterol 39.1, Sodium 140.5, Carbohydrate 30.1, Fiber 0.9, Sugar 16, Protein 3.8
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