Multi Grain Banana Muffins Recipes

MULTI-GRAIN ENGLISH MUFFINS

Multi-Grain English Muffins image

Make and share this Multi-Grain English Muffins recipe from Food.com.

Provided by Victoria V

Categories Yeast Breads

Time 1h25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup warm water
2 tablespoons yeast
1 teaspoon honey
1 cup oat flour
1 cup soy flour
2 cups whole wheat flour
2 tablespoons flax seeds
1 cup water
1 tablespoon safflower oil
1/2 teaspoon salt
1 tablespoon cornmeal

Steps:

Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
Let rise for 1 hour in a warm place.
Bake 350*F for about 25 minutes.

Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)

Multi-Grain Banana Muffins (Low Fat, Too!) image

I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.

Provided by anaisfern

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups whole wheat pastry flour
1/4 oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oats
1/4 cup buttermilk
1 1/2 cups mashed bananas (use very ripe fruit)
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Steps:

Preheat the oven to 350 degrees.
Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
Add the egg, oil, sugar, and vanilla.
After stirring those together, add in the oat-buttermilk mixture.
Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
Refrain from over-mixing.
Grease twelve muffin cups.
Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

MULTIGRAIN MUFFINS

Multigrain Muffins image

My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
3 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup fat-free milk
1/4 cup canola oil
1/4 cup chopped walnuts
1/4 cup raisins

Steps:

In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.

MULTI-GRAIN CARROT MUFFINS

Multi-Grain Carrot Muffins image

Make and share this Multi-Grain Carrot Muffins recipe from Food.com.

Provided by tater

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup hot multi grain cereal, uncooked
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1 cup crushed pineapple
3/4 cup raisins
2 eggs
6 ounces plain low-fat yogurt
1 teaspoon vanilla extract

Steps:

Combine cereal, flour, sugars, baking powder, cinnamon, and ginger.
Stir in carrots and raisins.
In a seperate bowl combine undrained pineapple, eggs, yogurt, and vanilla.
Stir into dry ingredients until just moistened.
Spoon into muffin tins sprayed with cooking spray.
Bake 20-25 minutes in 375 degree oven.
Turn out on rack to cool.

Nutrition Facts : Calories 169.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 36.1, Sodium 90.3, Carbohydrate 37.5, Fiber 1, Sugar 26.9, Protein 3.3

MULTI GRAIN BANANA MUFFINS

Multi Grain Banana Muffins image

Make and share this Multi Grain Banana Muffins recipe from Food.com.

Provided by Brigitte

Categories Quick Breads

Time 30m

Yield 9 Muffins

Number Of Ingredients 9

Ingredients

3 bananas
1/4 cup Splenda sugar substitute
1 egg
1/3 cup butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups multi-grain flour
1/4 cup chocolate chips

Steps:

Mash bananas. Add splenda and egg. Add melted butter. Add dry ingredients. Stir in chocolate chips and bake at 375 for 20 minutes.

Nutrition Facts : Calories 126, Fat 8.9, SaturatedFat 5.4, Cholesterol 41.6, Sodium 366.4, Carbohydrate 12.1, Fiber 1.3, Sugar 7.4, Protein 1.4

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