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, 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
BANANA DATE WALNUT MUFFINS (LOW FAT, VEGAN)
Make and share this Banana Date Walnut Muffins (Low Fat, Vegan) recipe from Food.com.
Provided by VegSocialWorker
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 and spray a muffin pan with non-stick spray or line with wax paper muffin cups.
- Sift together the flour, baking powder, salt, and cinnamon.
- In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
- Pour the banana mixture into the flour mixture and stir just until combined.
- Add in the dates and walnuts, and pour into 12 muffin cups.
- Bake for 15-20 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 145.3, Fat 2, SaturatedFat 0.2, Sodium 140.6, Carbohydrate 31.3, Fiber 3.5, Sugar 14.4, Protein 3.2
BANANA DATE BREAD
A great banana bread that uses the least amount of oil I've seen compared to some other banana bread recipes. Tastes great all by itself or add a little butter or cream cheese to make it even better. Leave the dates and/or nuts out if that's not your thing.
Provided by Marc R.
Categories Breads
Time 1h10m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat together the oil and sugar.
- Add the egg and mix well.
- In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, combine the bananas, water and vanilla extract.
- Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
- Stir in dates and nuts (if desired).
- Turn mixture into a greased and floured 9" x 5" loaf pan.
- Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
- Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.
OATMEAL WALNUT MUFFINS
This is a very moist muffin. Easy and quick to make. Always gets requests for the recipe. I put walnuts and brown sugar on my morning oatmeal, so I thought 'why not incorporate them into a muffin recipe'?
Provided by Deb Wolf
Categories Quick Breads
Time 30m
Yield 12-13 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place paper liners in each of 12 muffin cups.
- Whisk eggs well, then whisk in oil, oatmeal and vanilla.
- In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
- Add liquid mixture and fold in, just until the dry ingredients are moistened.
- Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
- Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
- These freeze well.
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
LOW-FAT BANANA MUFFINS
If you are watching your diet, you don't have to give up your favorite baked goods; just make them a little lighter. This recipe makes a delicious muffin that you won't even realize what you are missing.-Marcia Lane, Hemet, California
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
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- In a separate mixing bowl, mash up the 3 overripe bananas. Add the sugar, vanilla extract, vegetable oil, and non-dairy milk. Add the wet ingredients to dry and mix until everything is evenly distributed and no streaks of flour remain. (A few small lumps are fine.) Fold in the 2/3 cups chopped walnuts.
- Use a muffin scoop or 1/3 cup measuring cup to transfer the muffin batter to your prepared baking pan. Bake the muffins for 22-25 minutes, or until they’re domed and golden.
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- Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
- Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh baked banana muffins!
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