Best Mini Buckwheat Millet Banana Nut Muffins Recipes
GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS
Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
- Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
- Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
- Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 49.9 g, Cholesterol 77 mg, Fat 16.8 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 8.1 g, Sodium 67.9 mg, Sugar 25.8 g
SUPER QUICK BANANA NANA NUT MUFFINS
Just made this recipe and it is awesome! When you taste these muffins, you will not believe how light and cakelike they are and that they start with a yellow cake mix. The batter mixes together in no time and muffins can be on the table in under 30 minutes.
Provided by Marie
Categories Quick Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients together well and add chopped walnuts.
- Place batter in paper lined cupcake tins and fill 3/4 full.
- Bake at 350° for about 20 minutes or until tests done with a toothpick.
BEST YET BANANA MINI MUFFINS
When these muffins are on a breakfast buffet table along with an array of other breakfast treats, they will steal the show! They are moist and full of banana flavor!
Provided by cathy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
- Combine flour, baking powder, and baking soda in a bowl.
- Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
- Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 7.8 g, Cholesterol 7.3 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 47.1 mg, Sugar 4 g
BANANA-NUT MUFFINS
Make and share this Banana-nut Muffins recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 18 muffin cups.
- (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners).
- In large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender cut in butter until mixture resembles coarse crumbs.
- Stir in walnuts.
- In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped.
- Add banana mixture to flour mixture; and stir both mixtures until well blended.
- Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes.
- Immediately remove muffins from pan.
- Serve warm, or cool on wire rack to serve later.
Nutrition Facts : Calories 201, Fat 9, SaturatedFat 3.2, Cholesterol 31.5, Sodium 202.1, Carbohydrate 27.4, Fiber 1.4, Sugar 11, Protein 3.9
MINI BUCKWHEAT MILLET BANANA NUT MUFFINS
Buckwheat and millet are gluten-free and very good for you. They're high in protein, amino acids, and vitamins. The banana in these muffins is what makes these normally dry grains moist, hearty and satisfying.
Provided by Dark4xxemoxx
Categories Quick Breads
Time 1h10m
Yield 24 Muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl sift flours, baking powder, soda, salt, and sugar.
- Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
- In a small bowl combine egg white, milk, oil, and agave.
- Add wet mix to dry mix. Blend in bananas and nuts.
- Grease 2 mini muffin pans with leftover coconut oil.
- Add 1 heaping tablespoons batter to each cup (almost completely full).
- Bake at 375 for 20-25 minutes.
- When done, move to wire cooling rack. Let cool 3-5 minutes.
- Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
- Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.
Nutrition Facts : Calories 106.1, Fat 5.2, SaturatedFat 1.9, Cholesterol 0.2, Sodium 71.6, Carbohydrate 13.8, Fiber 1.9, Sugar 4.2, Protein 2.9
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