BANANA OAT BRAN MUFFINS WITH NO ADDED SUGAR
Yummy muffins with only fruit as the sweetener. Also, no flour only oat bran. This is the second recipe I have tried from "Sweet & Natural; Desserts without sugar, honey, molasses or artificial sweeteners" by Janet Warrington. This is definitely not a cupcake, but a good solid muffin with good nutrition. My kids liked them with jelly or a little spray butter (Hey, we can't eat perfectly ALL the time!). Dense and moist these are a nice breakfast or snack. I used frozen banana because I have a ton of bananas in my freezer, plus I think it mashes more easily. But feel free to use what you have!
Provided by ladypit
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F Spray your muffin cups with cooking spray.
- Combine the dry ingredients in 1 bowl.
- In another mix the banana, the milk, egg whites, and oil together until they are well combined.
- Add the wet to the dry and mix until it is combined. Then add the raisins and combine.
- Put them into the muffin tins.
- Bake for 18-25 minutes or until golden.
QUICK OAT BRAN AND BANANA MUFFINS
A delicious way to add healthy oat bran to your diet. I like the chopped bananas in these, rather than the usual mashed, as I like running across the small bits of banana. This is a recipe from Bon Appetit that I have changed somewhat to suit my taste.
Provided by GaylaJ
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
- Combine first 6 ingredients in a large bowl.
- Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
- Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
- Divide batter evenly among muffin cups.
- Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
- Transfer to rack to cool.
FANTASTIC BANANA BRAN MUFFINS
This is a fantastic muffin that bakes out very high and moist, I have even added a finely chopped large apple into the flour mixture. If you prefer a sweeter muffin then add in more brown sugar. You can use 1-1/3 cup cake and pastry flour instead of all-purpose flour.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners.
- In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt.
- In another bowl, whisk egg, oil and brown sugar together.
- In a small bowl mix together the mashed banana, buttermilk and molasses; add/mix into the oil mixture to combine.
- If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture.
- Make a well in the center of the flour mixture.
- Add in the banana/oil mixture into the flour mixture; stirring only to combine (do not overmix, don't worry about any lumps).
- Gently stir in raisins and nuts.
- Divide evenly between prepared muffin cups (almost to the top).
- Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.
BANANA OAT BRAN MUFFINS
This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter and used raisins in place of nuts. In the end, you end up with a moist, flavorful, nutritious, fat-free muffin. What is better than that? They also freeze very well.
Provided by Caet5244
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Combine flour, oat bran, sugar, baking powder and salt in a large bowl.
- Whisk together yogurt, maple syrup, egg whites, vanilla and banana.
- Stir wet mixture into dry mixture just until combined.
- Stir in raisins.
- Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each.
- Bake until toothpick inserted in center comes out clean, about 18-20 minutes.
- Transfer to rack to cool.
Nutrition Facts : Calories 184.8, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 211.8, Carbohydrate 40.7, Fiber 4.1, Sugar 19.9, Protein 5.4
BANANA BRAN MUFFINS
After trying a lot of disappointing bran muffins, I came up with this one. The spices give a little more punch, while the raisins and nuts add iron and additional fiber. It's a great way to use up ripe bananas.
Provided by Feisty
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Put bananas in large bowl and blend with an electric mixer until well mashed. Add bran cereal and milk, and let stand for 5 minutes.
- Add brown sugar, oil, and egg to mixer bowl and blend well. Add pecans and raisins, and blend inches.
- In another bowl, combine flour, baking powder, salt and spices. Stir into the bran mixture until just combined.
- Spoon batter into greased muffin tins until 2/3 full. Bake at 375 for 20-25 minutes.
Nutrition Facts : Calories 200.7, Fat 7.9, SaturatedFat 0.9, Cholesterol 18.7, Sodium 214.1, Carbohydrate 31.6, Fiber 3.2, Sugar 12.1, Protein 4
QUICK OAT BRAN AND BANANA MUFFINS
Provided by Cynthia Paige Ward
Categories Bread Breakfast Brunch Bake High Fiber Banana Pecan Oat Healthy Bon Appétit North Carolina Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with paper muffin cups. Combine first 5 ingredients in large bowl. Whisk milk, butter, egg whites and vanilla to blend in medium bowl. Add milk mixture to dry ingredients, stirring until just combined. Mix in bananas and 1/2 cup pecans. Divide batter among prepared muffin cups. Sprinkle remaining pecans over each muffin. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.
NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS
For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Provided by Speck
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
- Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g
BANANA BRAN MUFFINS
Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!
Provided by Janet
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
- In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
- Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.4 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 265.5 mg, Sugar 13 g
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