STRAWBERRY-GLAZED BANANA PINEAPPLE MUFFINS (LIGHT)
Make and share this Strawberry-Glazed Banana Pineapple Muffins (Light) recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease or spray nonstick muffin pans with nonstick cooking spray.
- In large bowl, stir together flour, sugar, baking powder, baking soda and salt.
- In separate bowl, lightly beat egg; stir in bananas, pineapple, oil, milk and lemon rind. Pour over flour mixture and stir just enough to moisten, being careful not to overmix.
- Spoon into prepared pans. Top each with dollop of jam.
- Bake in 350F oven for 20 to 25 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 194.2, Fat 5.5, SaturatedFat 0.8, Cholesterol 17.9, Sodium 195.9, Carbohydrate 34.7, Fiber 3.1, Sugar 16.2, Protein 3.7
BANANA STRAWBERRY MUFFINS
Healthier, fruity muffins... They're suitable for toddlers from 10 months on.
Provided by Dianashh
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
- Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
- Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 244.2 mg, Sugar 21.2 g
PINEAPPLE BANANA MUFFINS
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HEALTHY BANANA-PINEAPPLE MUFFINS
This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.
Provided by LindaS
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Whisk first 4 ingredients until well blended.
- Stir in 5 dry ingredients just until moistened. Batter will be thick.
- Add bananas, pineapple, and nuts.
- Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
- Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 388.3, Fat 18.9, SaturatedFat 1.5, Sodium 340.4, Carbohydrate 49.9, Fiber 2.4, Sugar 22.4, Protein 6.7
PINEAPPLE BANANA MUFFINS
Make and share this Pineapple Banana Muffins recipe from Food.com.
Provided by BestTeenChef
Categories Quick Breads
Time 40m
Yield 30 muffins, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
- In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
- Spoon into large greased muffin cups filling two-thirds full.
- Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3
HEALTHY STRAWBERRY BANANA MUFFINS
An easy and healthy muffin recipe. Start to finish in under an hour!
Provided by Bárbara W. Franco
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
- Sift whole wheat flour, quinoa flour, baking powder, baking soda, and salt into a large bowl.
- Combine bananas, strawberries, honey, oil, egg, and vanilla extract in a blender; blend until small chunks remain or mixture is completely smooth. Pour over whole wheat flour mixture; mix until batter is combined.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 174.1 calories, Carbohydrate 26.4 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 250.3 mg, Sugar 12.2 g
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