HEALTHY PUMPKIN MUFFINS
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Baked Good
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg
BANANA PUMPKIN BREAD
This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Provided by matzahball
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
PUMPKIN BANANA MUFFINS
These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HEALTHY PUMPKIN BANANA NUT MUFFINS
Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!
Provided by V Seward
Categories Other Snacks
Time 40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. Grease or line muffin tins with paper liners
- 2. Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl. Using whisk or spoon, stir until well mixed.
- 3. Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
- 4. Gradually beat in flour mixture. Beat just until combined.
- 5. Spoon into prepared pans or tins (fill cups until just about full). Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
- 6. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
PUMPKIN BANANA NUT MUFFINS
I started with recipe #24617, and then adapted to what I have/use at home. I consider this more healthy for *my* family, but we're weird with raw milk and cultured butter, no sugar, etc. Also, I needed more oats for both texture and specific nutritional requirements :)
Provided by StephsTreats
Categories Quick Breads
Time 30m
Yield 48 mini muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Whisk together pumpkin, banana, syrup, butter, milk, eggs, set aside. (I use a food processor).
- In large mixing bowl, mix together flour, soda, cream of tartar, and spices.
- In another bowl mix together sunflower seeds, dates, and oatmeal.
- Pour pumpkin mixture into flour mixture, stir until just combined.
- Stir in oats mixture.
- Bake in prepared muffin tins 20-25 minutes.
Nutrition Facts : Calories 104.5, Fat 4.2, SaturatedFat 1.6, Cholesterol 20.9, Sodium 230.7, Carbohydrate 15, Fiber 1.1, Sugar 6.5, Protein 2.4
PUMPKIN NUT MUFFINS
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Provided by Amy Posont
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g
HEALTHY BANANA NUT MUFFINS
Your new favorite banana muffins are here! These healthy banana nut muffins are made with whole grain oats, sweet ripe bananas, and warming cozy cinnamon. They are so delicious, easy to make, and the perfect healthy snack or breakfast.
Provided by Ashlea Carver
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees.
- Add the oat flour, brown sugar, cinnamon, baking soda, baking powder, and sea salt to a mixing bowl. Stir until well combined.
- Add the mashed banana, plain Greek yogurt, eggs, and vanilla extract to a bowl. Whisk together until well combined.
- Add the dry ingredients to the wet ingredients, stirring until everything is well combined.
- Fold in the chopped walnuts.
- Transfer the batter to a muffin tin that has been lined with muffin/cupcake liners. Fill each muffin well two-thirds of the way full. Sprinkle a few chopped walnuts on top.
- Bake the muffins at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted.
- Serve them warm, straight out of the oven, or enjoy them the next day.
Nutrition Facts : ServingSize 1 muffin, Calories 168 calories, Sugar 12.2 g, Sodium 322.5 mg, Fat 6.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.8 g, Protein 5.5 g, Cholesterol 33.3 mg
PUMPKIN PECAN MUFFINS
Steps:
- Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
- In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
- Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
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- In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract, mix well.
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- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of them with nonstick cooking spray (DO NOT FORGET TO SPRAY THE INSIDE OF THE MUFFIN LINERS OR THEY WILL STICK.)
- In a large bowl, mix together mashed banana, pumpkin, egg, vanilla, maple syrup, oil and almond milk. In a separate medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
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- Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.
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- Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.
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HEALTHY BANANA NUT MUFFINS - COOKING LIGHT
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- Toast in preheated oven until golden, about 10 minutes, stirring once halfway through cook time.
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- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
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Cuisine Dairy Free, Gluten Free, VegetarianTotal Time 40 minsEstimated Reading Time 5 minsCalories 275 per serving
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