Best 3 Chunky Banana Muffins Recipes

In the realm of baking, chunky banana muffins stand as a testament to the culinary artistry and the boundless creativity that can transform humble ingredients into extraordinary delights. These muffins, with their moist and fluffy interiors adorned with chunks of ripe bananas, burst with flavor and offer a delightful bite in every morsel. Whether you're a seasoned baker or a novice yearning to explore the culinary arts, this article will embark on a journey to uncover the secrets behind crafting the perfect chunky banana muffin recipe, ensuring you create delectable treats that will tantalize taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

CHUNKY BANANA BRAN MUFFINS

Chunky Banana Bran Muffins image

Provided by Ina Garten

Time 40m

Yield 10 to 12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

BAREFOOT CONTESSA'S CHUNKY BANANA BRAN MUFFINS

Barefoot Contessa's Chunky Banana Bran Muffins image

I saw Ina make these muffins on her food network television show entitled "Breakfast In, Breakfast Out".

Provided by Juenessa

Categories Quick Breads

Time 45m

Yield 10-12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced banana
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F.
Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy.
With the mixer on low, add the eggs, 1 at a time.
Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.)
Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, slowly add the flour mixture to the batter just until combined.
Don't overmix it!
Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Nutrition Facts : Calories 299.8, Fat 10.3, SaturatedFat 3.9, Cholesterol 62.3, Sodium 197.4, Carbohydrate 49.5, Fiber 4.3, Sugar 23.9, Protein 6.7

CHUNKY BANANA MUFFINS

Chunky Banana Muffins image

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups All-Bran® Original
3/4 cup skim milk
2 egg whites
1 1/2 cups sliced, ripe bananas
1/4 cup vegetable oil

Steps:

1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg whites, bananas and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Mash the bananas well: This will help to create a smooth batter and prevent the muffins from being lumpy.
Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly without overflowing.
Bake the muffins at a high temperature: This will help to create a golden brown crust and a moist interior.
Let the muffins cool completely before serving: This will allow the flavors to develop and the muffins to set.

Conclusion:

Chunky banana muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a few simple tips, you can make perfect chunky banana muffins every time. So next time you have some ripe bananas, give this recipe a try!