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Yummy Raspberry and Banana Nut Mini Muffin Recipes

Yummy Raspberry and Banana Nut Mini Muffin Recipes + Pan Review

Perfect for holidays, parties, and any occasion or non-occasion these recipes are foundations that can be built upon with countless variations. Switch up fruits, fats, flours – the possibilities are endless. If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these yummy muffins!

Raspberry Muffins Recipe

Muffins packed with raspberries and topped with coarse sugar crystals – a delightful breakfast treat. Raspberries are my absolute favorites, but you could easily adapt this recipe with your favorite fruit, or toss in some nuts for a completely different taste and texture.

Ingredients

  •  1-3/4 cups all-purpose flour
  •  2 teaspoons baking powder
  •  1/3 cup shortening
  •  1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  •  1 teaspoon vanilla extract
  •  1 1/2 cups fresh or frozen raspberries
  •  Additional sugar

Directions

  • Combine flour and baking powder; set aside.
  • In a large bowl, cream shortening and sugar.
  • Add eggs; mix well.
  • Combine milk and vanilla; add to creamed mixture alternately with flour mixture.
  • Fold in the raspberries.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Sprinkle with sugar.
  • Bake at 375° for 15 – 25 minutes or until center of muffin springs back when lightly touched.

Banana Nut Muffins Recipe

This is a pretty simple recipe for easy Banana Nut Muffins. They come out perfect: soft and dense. Loaded with banana flavor, thanks to the overripe bananas and plenty of nuts for crunch. I make these banana nut muffins often. They go together quickly and disappear just as fast.

Ingredients

  •  1-3/4 cups all-purpose flour
  •  1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  •  2/3 cup sugar
  • 1/3 cup shortening
  • 2 eggs
  • 2 tablespoons milk
  •  1 – 1 1/2 cups mashed very ripe bananas
  •  1/4 – 1/2 cup chopped nuts (optional)

Makes 48 Mini Muffins

Directions

  • Sift flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, beat shortening and sugar.
  • Add eggs (1 at a time) and milk; smooth after each addition.
  • Add flour mixture and bananas alternately; smooth after each addition.
  • Fold in the nuts.
  • Fill greased two-thirds full.
  • Sprinkle with sugar.
  • Bake at 350° for 15 – 25 minutes or until center of muffin springs back when lightly touched.
  • Loaf Pan 50 – 65 minutes or until toothpick inserted in center of loaf comes out clean. Cool 10 minutes
 

Here’s the pan that I used to make these cute little muffins!

 

Make Fun Bite Sized Treats with the Grazia® Silicone MINI Muffin Pan!

 

Grazia® Silicone 24 Cup MINI Muffin Pan:

  • 100% Pure Food Grade Silicone & FDA Approved
  • High Quality Construction & Manufactured in Socially Compliant Facility
  • Safely use in the Oven, Microwave, Dishwasher, or Freezer
  • Heat Resistant to 450 Degrees Farenheit
  • No Stick No Mess No nothing – Once you try it you won’t go back to the Rusted Old Metal Pan

 

My Thoughts

I used my tried and true banana nut bread recipe to test the Grazia Silicone MINI Muffin Pan. It is recommended that you place the silicone pan on a baking tray. It fit perfectly on my 9×13 cookie sheet. I mixed up my batter, placed it in a glass measuring cup, and poured it into each muffin cup. After 18 minutes my mini banana muffins were done. The muffins browned nicely and popped right out without any sticking.

Success! Everyone loved the moist bite-sized muffins! No more dry, sugar, and preservative laden ones from a bag for my family. I can’t wait to use my new Grazia Silicone MINI Muffin Pan to make several different varieties of mini muffin bites for everyone at our next family get together.  

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