BANANA CARROT AND DATE MUFFINS
The banana makes these muffins delicious and moist, the carrots are wholesome and the dates perfectly sweet. They freeze well and are best kept in the fridge.
Provided by aliceapplepie
Time 40m
Yield Makes 12-16 muffins
Number Of Ingredients 13
Steps:
- In a large bowl, sift the flour, baking powder and baking soda. Stir through the brown sugar, salt and bran flakes then make a well in the centre.
- Finely chop or mash the dates. To mash the dates, place in a small saucepan with 1/4 cup of water. Bring the water to the boil then cook for 3-4 minutes, until they are soft and can be mashed easily with a fork.
- Mix together the milk, egg, vanilla essence and mashed banana. Add to dry ingredients, with the dates, grated carrot and melted butter then stir until just combined.
- Line a muffin tray with muffin cases and divide mixture evenly. Makes 12-16 muffins.
- Bake at 220ºc for 18-20 minutes until golden. Remove from oven and leave in the muffin tray for a further 5 mintues then cool on a wire rack.
BANANA-DATE MUFFINS
A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!
Provided by SHERRY SMITH
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
- In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 4.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 371.5 mg, Sugar 17.7 g
BANANA-WALNUT-DATE MUFFINS
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
- Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates.
- Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 207 g, Fat 10 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g
BANANA, DATE AND WALNUT MUFFINS
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
- Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
- Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
- Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
- Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.
Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 31.9 mg, Fat 3.9 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 117.2 mg, Sugar 22.6 g
EASY BANANA MUFFINS
Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.
Provided by Elena Silcock
Categories Afternoon tea, Breakfast, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
BANANA DATE MUFFINS
Make and share this Banana Date Muffins recipe from Food.com.
Provided by sierra_ttw
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Spray muffin tin with oil.
- In a medium bowl, combine all wet ingredients. In a large bowl, combine all dry ingredients.
- Stir the dates into the dry ingredients. Gently fold in the wet mixture.
- Fill the muffin cups. Bake 20-25 minutes (until toothpick inserted comes out clean).
- Let sit 5 minute after removing from oven before taking the muffins out of the tins.
Nutrition Facts : Calories 173.8, Fat 3.5, SaturatedFat 0.5, Cholesterol 31.3, Sodium 116, Carbohydrate 31.9, Fiber 1.9, Sugar 12.4, Protein 4.5
BANANA OAT MUFFINS
Make and share this Banana Oat Muffins recipe from Food.com.
Provided by Kathy-Lynn
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 dry ingredients in large bowl.
- Mix well.
- Beat egg, banana and melted butter together in small bowl until smooth.
- Add banana mixture to dry ingredients.
- Stir just until moistened.
- Stir in nuts, if desired.
- Fill greased muffin cups almost full.
- Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
BANANA DATE-NUT MINI MUFFINS
"These little muffins have so much flavor they don't need butter or jam or anything else to make them complete. I like them warm right out of the oven or after a few seconds in the microwave." Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon zest., Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake until a toothpick comes out clean, 2-14 minutes. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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