Banana Muffins using Pudding Mix

I do love to make and use a box of pudding in a recipe it gives it extra moisture. In this muffin recipe you can substitute a box of banana pudding if you want. I find it just gives it to much banana taste. 

 

 

 

 

Ingredients

2 cups ripe bananas - mushed
1/2 cup canola or vegetable oil
2 eggs
1 tsp pure vanilla extract
1 package of vanilla pudding
1 and a 1/2 cups of white flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1/2 cup pecans - chopped
1/2 cup dark chocolate chips - chopped

Preheat your oven to 350 degrees.



Start by mixing your sugar and oil. It will just moisten the sugar not make it creamy.

Now add the two eggs, vanilla and banana.







Next it is time to add your dry ingredients.Have them all in one bowl. the sugars, pudding, baking soda, four and salt. Do sift you know how I feel about siting the dry ingredients.

Once all your ingredients are incorporated and mixed up it is time to add the extra's. his is your nuts and chips.

Fill the muffin lined cups 3/4 of the way full. Bake at 350 degrees for 25 minutes please always check the muffins all ovens are different when it comes to heat and baking time.

 They look beautiful. Baked to perfection.


Cool on a wire rack and serve with butter! 

Banana Muffins with Oatmeal and Pecans

These Banana Pecan-Oatmeal Muffins came from yet another rainy day.  If it rained as much as it does up North I would weigh so much more. They are moist and have a great crunch due to the great ingredients.





It is bad enough that I need to loose 6 pounds. Back to the Muffins.

They are super good and have a bit of a crunch.

I did make a few changes to this recipe I changed the sugar to half white, and half brown.
I added one cup of oatmeal but that is about it and they still turned out great.
The oatmeal gave them a super nice crunch.

Ingredients

4 ripe bananas - mushed
1/2 cup canola or vegetable oil
2 eggs
1 tsp pure vanilla extract
1 and a 1/2 cups of white flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup of oatmeal
1 cup chopped pecans

Preheat your oven to 350 degrees.

Start by mixing your sugar and oil. It will just moisten the sugar not make it creamy.
Now add the two eggs, vanilla and banana.





I always sift my dry ingredients together mostly from habit. But it does insure your stuff is well mixed no surprise lumps after they are cooked.





Alright you can now add your dry ingredients.  Mix into the wet do this by hand meaning do not use your mixer you do not want to over mix this combination.

 They say it makes them dry.  NOT in my humble opinion becuase all the ingredents keep ths reicpe moist as can be.   Hum interesting !



Now fill you muffin/cupcake tins with the mix. Fill the cups just to the top. They rise but not Puffy! About 1/4" from the top.



Once your cups are filled put them in the oven and bake at 350 degrees until just light brown on the top of the muffins.

It should bake for about 25 minutes. Everyone has a different degree of heat in their oven so adjust appropriately. Check the muffins after 12 minutes to insure no burn and turn the tray.

Moist Banana Muffins

Banana Muffins these are moist and so great with a cube of butter on them.  I took a my dad's original recipe and tweaked it. But one thing I changed was replace cashews instead of walnuts. I buy my nuts by the best price and the best time. 

There are so many recipes that use walnuts that I have re-mixed using other nuts. After all a nut is a nut unless you have an acquired taste to one. But walnut's are so very healthy for you.

Preheat your oven to 350 degrees and line your muffin tins or grease. Gather your ingredients. I bought some adorable little cupcake holders. 

Ingredients

1 1/4 cup white sugar
1 stick softened butter
2 large eggs
1 to 2 cups mashed bananas
3/4 cup buttermilk
1 1/2 tsp vanilla extract
2 3/4 cups white flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1 cup chocolate chips (I used mini chips)
Preparations
Make sure your cold ingredients from the refrigerator are room temperature.
Mixing warm with cold just makes things get that curdled look. It does not hurt just looks creepy
Again have your oven at 350 degrees and your muffin's tin ready.
Sift together the flour and baking soda in a bowl on the side.
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In your mixing/mixer bowl place your softened butter and sugar and mix until well blended.
Now add your buttermilk, next add your egg's, now add your mushed banana's, add your final ingredient your vanilla extract.

Beat these ingredients until they are light and fluffy.

Add your nuts. You can make this recipe with no nuts it is just as delicious. Also it will make no difference in the moisture of the Banana Muffins.

Now add half of your dry ingredients using your mixer until just blended.  
Now by hand add the remaining flour.
This batter has the same consistency as waffle batter it is thick but light and airy.

Cook your muffins for 20 minutes and then check them to see if you will need a few more minutes.

I cook mine for 20 minutes then turn the muffin pan to make sure the muffins are cooked even. My stove sometimes is moody and cooks more toward the back then the front. Stupid Oven.

These will need a few more minutes I want the top just a light brown. Oh right here is a trick for your baking muffins and cupcakes with left over batter .

If you have batter but not enough to fill your tins just fill the empty with water this way the muffins cook evenly. Good trick. Be careful taking the tin out the water is hot I know! Ouch!

Let them cool on a rack and do your second batch. To take your warm muffins out.

Butter on the top when eating is a must do!