MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, honey, baking powder, cinnamon, nutmeg, salt, vanilla, greek yogurt, oats, milk, chopped strawberry, chopped apple, blueberry, blackberry, raspberry, chopped almond
Provided by Merle O'Neal
Categories Breakfast
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350ºF (180ºC).
- In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
- Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
- Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
- Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
- Let cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 41 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, Sugar 22 grams
BANANA COCONUT MUFFINS
These naturally sweetened banana coconut muffins are a real treat. I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Provided by Cookie and Kate
Categories Baked goods
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn't require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
- Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
Nutrition Facts : ServingSize 1 muffin, Calories 211 calories, Sugar 9.6 g, Sodium 57.2 mg, Fat 12.8 g, SaturatedFat 10.7 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 2.3 g, Protein 2.4 g, Cholesterol 15.5 mg
BANANA COCONUT MUFFINS
Make and share this Banana Coconut Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 8 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line muffin cups with paper muffin liners.
- Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
- Bake until muffins are puffed and golden, about 25 minutes.
- Transfer muffins to a rack and cool slightly.
COCONUT AND BANANA OAT MUFFINS RECIPE BY TASTY
Here's what you need: oats, ripened bananas, cane sugar, egg, coconut oil, vanilla, baking soda
Provided by Mallorie Hopkins
Yield 9 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Line a muffin tin with muffin tin liners.
- In a food processor, add in oats and pulse until the texture resembles flour.
- In a separate bowl, mash bananas until you get a smooth mixture.
- Heat coconut oil over a stove or in the microwave until it is melted.
- While coconut oil is heating, add sugar and eggs into banana mixture and stir well.
- Add the melted coconut oil into the bowl with the previous mixture.
- Now, add in all dry ingredients and mix well.
- Fill each individual muffin cup with ¼ cup of mixture.
- Bake for 35 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams
BANANA CHOCO-COCONUT MUFFINS
A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container.
Provided by VRCOOK
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
- Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
- Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 43.9 g, Cholesterol 41.7 mg, Fat 9.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 295.1 mg, Sugar 24.1 g
COCONUT, CHOCOLATE & BANANA MINI MUFFINS
These are great for the kids lunchbox...but I love to snack on them warm, straight out of the oven :) Recipe from: Delicious Magazine
Provided by Stardustannie
Categories Quick Breads
Time 25m
Yield 36 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C and grease 12 hole mini-muffin pans.
- Mash banana in bowl, add butter, caster sugar, eggs and vanilla until well combined.
- Place flour, coconut and chocolate in a large bowl, then fold in banana mixture. Working in batches, place dessertspoons of mixture into pan.
- Bake for 15 minutes or until risen and golden.
- Cool slightly in pan, then turn out onto a rack to cool completely.
- Repeat with remaining batter.
- Serve dusted with icing sugar.
Nutrition Facts : Calories 107.9, Fat 4.7, SaturatedFat 2.9, Cholesterol 19.2, Sodium 113.8, Carbohydrate 15.8, Fiber 0.7, Sugar 8.3, Protein 1.5
GRANDMOM MANGHANS BANANA OATMEAL MUFFINS
Gloria Manghan is my Joey and Zacks other grandmom. These are muffins she prepares for her family and now my daughter Su makes for her boys. She is an excellent cook, and fun to be with.
Provided by Ann Arber
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine oats and milk.
- Set aside until milk is absorbed.
- Add egg, butter, and banana, stir.
- Add mixed dry ingredients, stir to moisten.
- Fill greased pans.
- Bake 425 for 15-20 minutes .
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 114.2, Carbohydrate 18.1, Fiber 1, Sugar 5.8, Protein 2.7
VEGAN COCONUT KEFIR BANANA MUFFINS
These mouth-watering muffins made with shredded coconut and banana are just what you need to perk up your taste buds in the morning.
Provided by maryjjohnson34
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F (180°C). Mist 12-count muffin tin with cooking spray. Set aside.
- 2. Whisk together flour, sugar, coconut, baking soda, baking powder and salt in large bowl. Set aside.
- 3. Whisk together bananas, kefir, coconut oil and vanilla in separate large bowl. Add to flour mixture; stir just until no white streaks remain.
- 4. Divide among the wells of prepared muffin tin. Bake until tops are golden and toothpick inserted in centres comes out clean; about 30 minutes. Let cool in muffin tin for 15 minutes.
- Chef's tip: To freeze muffins, let them cool completely on a rack, then transfer to an airtight container or resealable freezer bag and freeze for up to one month. For extra protection against freezer burn, you can wrap the muffins individually in plastic wrap or foil before placing in the container or bag. Thaw muffins in the fridge overnight or microwave straight from frozen until warmed through; about 20 to 30 seconds.
Nutrition Facts : Calories 300.7, Fat 15.4, SaturatedFat 13.4, Sodium 344, Carbohydrate 39.7, Fiber 2.2, Sugar 19.7, Protein 3.4
CRUNCHY BANANA COCONUT MUFFINS
Great muffins for a quick breakfast! These muffins are delicious and healthy, made with wheat flour and no eggs or dairy. They can be frozen for a fresh taste anytime.
Provided by T_Wise
Categories Quick Breads
Time 35m
Yield 16-24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Line about 16 large muffin cups with paper liners, 24 if muffins are small.
- In a small bown, sift together first 7 dry ingredients and set aside. In an even smaller bowl, mix the 2 tbsp flax and 3 tbsp water and whisk together until goopy, about 30 seconds, set aside.
- In a large bowl, mix together coconut milk, rice milk, vanilla, maple syrup, oil, and applesauce, and then add the flax mixture to this. (for less fat, use more applesauce and less oil.
- Add flour mixture to the large bowl of wet ingredients until just mixed (don't over-mix). Fold in mashed and chopped bananas, granola, walnuts, and coconut. Scoop into muffins tins and sprinkle the tops with the wheat germ, if using.
- Bake in preheated oven 20 to 25 minutes, or until a knife inserted comes out clean. Let cool 5 minutes in muffin tin, and enjoy :).
Nutrition Facts : Calories 295.8, Fat 17.3, SaturatedFat 2.4, Sodium 140.2, Carbohydrate 34, Fiber 4.3, Sugar 13.9, Protein 4.9
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