BANANA BRAN MUFFINS
Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!
Provided by Janet
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.4 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 265.5 mg, Sugar 13 g
BANANA ALL-BRAN MUFFINS
This a simple yet healthy bran muffin with bananas, molasses, nuts, chopped dates or raisins. I should have filled the cups a little fuller-but didn't know if they would overflow- will know better next time- live and learn!
Provided by Pat Duran
Categories Other Breakfast
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400^. Spray twelve 2 1/2-inch muffin-pan cups or lined with foil bake cups.Or use 18 regular size muffin cups.
- 2. In a medium bowl stir together flour,sugar, baking powder, baking soda, and salt. Set aside. Combine the all-bran and shaken buttermilk and let stand at least 5 minutes.
- 3. In a large bowl add egg and oil. Beat well with a whisk. Whisk in zest, molasses, vanilla, and orange flavoring,if using. Mixture will look curdled. That's OK.
- 4. Fold in bran mixture with a wooden spoon and combine.Slowly add the flour mixture to the batter just until combined. Don't over mix it! Fold in remaining ingredients, stirring until just combined. Portion batter evenly into muffing cups using an ice cream scoop or large spoon, fill muffin cups full and bake about 20-28 minutes, until a wooden toothpick comes out clean inserted in the center.
BUTTERMILK BANANA NUT MUFFINS
I made this recipe after too many heavy banana muffins. I worked to perfect the recipe for weeks then posted to my cooking blog. My friend Sonya who lives in the Netherlands saw and makes these and she says her husband takes them to work and they are in love with them. My husband takes them to work as well and they holler if I...
Provided by Donna Thiemann
Categories Other Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana's and add to this mixture mixing well.
- 2. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
- 3. Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
- 4. Use an ice cream scoop to measure out the batter into muffin cups.
- 5. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
- 6. Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
- 7. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
- 8. These muffins can be frozen and thawed out when needed.
BANANA-NUT MUFFINS
Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!
Provided by Aisha Williams
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
- Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
- Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g
BANANA NUT BUTTERMILK ALL BRAN MUFFINS
This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mixture.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees F.
- Set the oven rack to second lowest position.
- Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
- Set the muffin trays on a baking sheet (the baking sheet is optional).
- In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
- Meanwhile puree the banana.
- After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
- Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
- Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
- Fold in nuts and raisins (if using).
- With an ice cream scoop, divide the batter evenly between the muffin cups.
- Bake about 22-28 minutes or until muffins test done.
- *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.
Nutrition Facts : Calories 242.7, Fat 10.1, SaturatedFat 1.5, Cholesterol 16.3, Sodium 268.9, Carbohydrate 36.5, Fiber 2.2, Sugar 20.3, Protein 3.6
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
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.
BANANA BUTTERMILK MUFFINS
Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. -Kimberly Kronenburg, New Lenox, Illinois
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
BANANA ALL BRAN MUFFINS
Make and share this Banana All Bran Muffins recipe from Food.com.
Provided by Dieting Duo
Categories Quick Breads
Time 26m
Yield 12 muffins, 1 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, put the baking powder and flour. In a smaller bowl, mix the beaten egg, the All Bran, the milk, mashed banana, and the vegetable oil. Let this mixture soak for five minutes and then add to first mixture. Mix together and then add walnuts and raisins. Bake in a preheated 350 degree oven for 20 minutes.
Nutrition Facts : Calories 2091.2, Fat 84.6, SaturatedFat 10, Cholesterol 4.9, Sodium 2301.9, Carbohydrate 319.8, Fiber 31.4, Sugar 137.8, Protein 50.4
BANANA NUT MUFFINS
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
- Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
BANANA RAISIN BRAN MUFFINS
This is a recipe I found on the back of a Roger's Wheat Bran bag, only I tweaked it a little, and the results were fantastic!
Provided by Megohm
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
- Preheat oven to 375 degrees.
- Mix together wheat bran and buttermilk; let stand ten minutes or so.
- Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
- Mix together flour, baking soda, baking powder and salt.
- Add to first mixture and stir until just blended.
- Add raisins and spoon into greased or lined muffin tins.
- Bake for 15-20 minutes and enjoy! :).
Nutrition Facts : Calories 182.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 263.3, Carbohydrate 29.4, Fiber 4, Sugar 13.7, Protein 3.8
BRAN BANANA MUFFINS
Several years ago I experimented with a banana muffin recipe by adding bran cereal. I loved the results and have been making this flavorful version ever since. Try replacing the chocolate chips and nuts with chopped dates for a delicious change of pace. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
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