HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
BANANA AND WALNUT MUFFINS (VERY HEALTHY)
This recipe is from Dr Sandra Cabot's liver cleansing diet book. The recipe is healthy and tastes great. I usually chop the walnuts up so they are quite small, I find it easier to eat that way.
Provided by Tami W
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix bananas, honey, oil and LSA in a large bowl.
- Fold in remaining ingredients and mix.
- Spoon into a nonstick muffin pan and bake in a moderate oven for approximately 20-25 minutes.
Nutrition Facts : Calories 57.9, Fat 3.1, SaturatedFat 0.4, Sodium 0.5, Carbohydrate 7.6, Fiber 0.6, Sugar 5.4, Protein 0.4
BANANA AND WALNUT MUFFINS
Make and share this Banana and Walnut Muffins recipe from Food.com.
Provided by Sara 76
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Brush a little of th emargarine over muffin pans.
- Mash bananas in a mixing bowl, add sugar, vanilla and the remaining margarine and mix well.
- Break the egg into cup or small bowl and beat lightly with a fork. Stir the egg and milk into the banana mixture.
- Stir in flour, bicarbonate of soda and half the walnuts and mix until just combined. Spoon mixture into the repared muffin pans and sprinkle remaining walnuts over the top of the muffins.
- Bake until risen, cooked through, and golden brown, about 15-20 minutes.
Nutrition Facts : Calories 165.3, Fat 9.4, SaturatedFat 1.7, Cholesterol 15.6, Sodium 192.1, Carbohydrate 18.9, Fiber 1.3, Sugar 9.7, Protein 2.5
BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
- Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
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