BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)

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Banana Muffin-Tops (Or Muffins and Mini-Muffins) image

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

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)

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

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