BANANA BRAN MUFFINS
Moist, healthy banana bran muffins made with yogurt, honey and ripe bananas. Good for you and super yummy for filling breakfasts and snacks!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 47m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
- Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
- In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
- Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
- Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
- Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 (of 12); without mix-ins, Calories 300 kcal, Carbohydrate 56 g, Protein 12 g, Fat 12 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Fiber 23 g, Sugar 15 g
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
ORANGE, BANANA AND OAT BRAN BREAKFAST MUFFINS
Make and share this Orange, Banana and Oat Bran Breakfast Muffins recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 39m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
- Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
- Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
- Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
- Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.
Nutrition Facts : Calories 157.7, Fat 5.8, SaturatedFat 1, Cholesterol 35.2, Sodium 174.7, Carbohydrate 25, Fiber 1.2, Sugar 11.8, Protein 3.1
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.
ORANGE & BANANA BRAN MUFFINS
I was trying to come up with something diff. For breakfast are after school snacks using what I had on hand and came up with this. Hope you like it! We really did They r great served warm with butter!
Provided by halloweencat01
Categories Quick Breads
Time 25m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Mix all ingredients together except the instant oatmeal, mix with electric mixer till mixed good. Pour into paper lined muffin pan. Sprinkle with your choice instant oatmeal ( I used simply harvest's brown sugar and pecan) Bake at 250-300 for about 15 minute May have to adjust baking time to your oven.
Nutrition Facts : Calories 105.9, Fat 1.2, SaturatedFat 0.6, Cholesterol 13.8, Sodium 279.5, Carbohydrate 21.9, Fiber 2, Sugar 7, Protein 2.9
BANANA BRAN MUFFINS
Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA-ORANGE BRAN MUFFINS WITH PECANS AND RAISINS
Great muffins with no added sugar. Try them for a weekend breakfast warm from the oven or any time you want a quick snack that is good for you. Yummy!
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Spray 12-cup muffin tin with nonstick cooking spray and set aside.
- In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
- Stir in bran flakes, let sit about 15 minutes to soften cereal.
- In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt.
- Add to cereal mixture and stir just until combined.
- Gently fold in raisins and pecans. Spoon batter evenly into muffin tins.
- Bake 20 to 25 minutes or until done.
- Cool 5 minutes in tin.
Nutrition Facts : Calories 159.7, Fat 7, SaturatedFat 0.7, Cholesterol 15.5, Sodium 153, Carbohydrate 23.7, Fiber 2.8, Sugar 10.5, Protein 3.1
BANANA ORANGE MUFFINS
Got it from the Quaker Oatmeal website and wanted to try it. It is described as a kid favorite, low sodium, lower fat, and less than 30 minutes.
Provided by hellokitty
Categories Quick Breads
Time 29m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
- In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
- Fill muffin cups almost full.
- Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
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