Banana Apple Bran Muffins Recipes

BANANA APPLE MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apple and banana., Fill greased muffin cups about three-fourths full. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

APPLE BRAN MUFFINS

Steps:

• In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

BANANA, CARROT, APPLE, OAT BRAN MUFFINS

Steps:

• Mix first four dry ingredient together in a small bowl.
• Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
• Add the dry mixture to the wet mixture until well combined.
• Add vegetable/fruits to mixture.
• Bake at 400°F for 18 minutes or until dry in the middle.

MAGICKAL BANANA APPLE RAISIN OATMEAL BRAN MUFFINS

Steps:

• Mash the banana in large bowl. Stir in cinnamon and milk, then oats, bran and raisins. (You may also add 1/3 of a skinned and grated apple if available, or ¼ cup applesauce for additional fiber and vitamins.) Let sit for about 15 minutes to soften cereal.
• Beat in the oil, then egg with spoon. If my banana is really ripe, I leave out the sugar or just add a bit to help with the rising of the muffin.
• Dump the dry ingredients into the bowl and stir in all at once, just until all is moisturized. If the mixture seems too stiff, add more milk, being careful not to over mix.
• Spoon into greased muffin tins or use liners. Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean, or close to it. (not too sticky). Makes 10-12 muffins depending on the size of your bananas!
• *If you only use one banana and it's a small one, use about 1 cup white flour.

BANANA BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

BANANA APPLE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray 12 cup muffin tin with cooking spray.
• In a large bowl, mix together flour, bran flakes, baking soda, baking powder and salt.
• In a medium bowl, combine applesauce, banana and shredded apple.
• Add sugar and egg to wet ingredients.
• Add wet ingredients to flour mixture, stirring just until combined.
• Fill muffin tins and bake for about 25 minutes or until tests clean.

ROXIE'S BRAN MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
• Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.
• Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
• Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

BRAN BANANA MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.