SPICED BANANA GINGERBREAD MUFFINS
This is a fairly healthy muffin that my kids beg me to make year round. You can also use canned pumpkin instead of the banana. If you do that use 1 cup pumpkin, omit the banana, and increase the sugar to 1/2 cup white sugar and 1/2 cup dark brown sugar. They can also be made in mini muffin tins. If you do that I find these temps and time work for me. 400F for 8 minutes, then 375F for 3 minutes. If you want a sweeter muffin (or if your bananas are less ripe) you can use 2/3 cup brown sugar and 2/3 cup white sugar.
Provided by Mirdreams
Categories Breakfast
Time 27m
Yield 30 muffins, 30 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 400°F.
- 2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer.
- 3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk).
- 4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat.
- 5. Fill each muffin cup halfway, Bake for 10 minutes at 400F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly.
- The muffins keep in a ziplock on the counter for up to one week.
Nutrition Facts : Calories 158.4, Fat 8, SaturatedFat 1.2, Cholesterol 13.2, Sodium 155.2, Carbohydrate 20.5, Fiber 1, Sugar 9.8, Protein 1.9
SPICED BANANA NUT MUFFINS
If you just have time for a muffin in the morning, make it a good one. These banana and spice-flavored treats from our Test Kitchen offer home-baked goodness in no time.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Combine the egg, egg substitute, bananas, applesauce and oil; stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Sprinkle with nuts. Bake at 375° for 15-18 minutes or until muffins spring back when lightly touched. Cook for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 177mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY-SWEETENED SPICED BANANA MUFFINS
Naturally sweetened with bananas and honey, these moist and easy muffins don't need refined sugar to make them scrumptious.
Provided by Kare for Kitchen Treaty
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease 12 standard-cup muffin tins or line with liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a medium bowl, mash the bananas. Stir in the butter, honey, and egg. Mix well. Add the milk and vanilla and mix until blended.
- Pour the wet ingredients over the dry ingredients and, with a wooden spoon or spatula, mix just until incorporated.
- Divide batter between muffin cups, about 1/3 cup of batter each.
- Bake until the tops spring when you touch them and a toothpick inserted into the center of a muffin comes out clean, about 12 minutes.
- Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!
SPICED BANANA MUFFINS
Recipe by Canadian Chef Michael Smith. "A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!" You got to love him!
Provided by FrVanilla
Categories Breakfast
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Whisk together the flour, bran, baking powder, salt and nutmeg.
- Mash the bananas and stir in the eggs, brown sugar, oil and vanilla.
- Mix well and add to the dry ingredients. Stir until well combined.
- Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.
Nutrition Facts : Calories 245.1, Fat 10.3, SaturatedFat 1.5, Cholesterol 35.2, Sodium 164.7, Carbohydrate 36.6, Fiber 1.7, Sugar 20.6, Protein 3.2
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