Kid Friendly Whole Grain Banana Muffins Food

SUGAR-FREE BANANA MUFFINS

Sugar-Free Banana Muffins image

Be sure to use very ripe bananas (with lots of brown spots!) for the best flavor and natural sweetness. (I updated this recipe December 2020 to ensure the most reliable results. The original version of this recipe is the "Egg-free" option in the Notes if you loved that. In the main recipe, I reduced the oil, added an egg, increased the baking soda a smidge, and reduced the baking time. They're great!)

Provided by Amy Palanjian

Categories Muffins

Time 28m

Number Of Ingredients 11

Ingredients

1 cup mashed very ripe banana
1 large egg
1/4 cup melted coconut oil ((slightly cooled))
1 cup milk ((dairy or nondairy))
1 teaspoon pure vanilla extract
1 cup whole wheat flour
3/4 cup rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Steps:

Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.
Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.
Divide batter among the prepared muffin pan.
Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.

Nutrition Facts : ServingSize 2 muffins, Calories 128 kcal, Sugar 3 g, Sodium 120 mg, Fat 6 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 16 g, Fiber 2 g, Protein 3 g, Cholesterol 16 mg, UnsaturatedFat 2 g

THE ULTIMATE HEALTHY BANANA MUFFINS

The Ultimate Healthy Banana Muffins image

The ultimate healthy banana muffins are incredibly moist, dairy free and naturally sweetened with ripe bananas and honey. This easy, healthy banana muffin recipe comes together in one bowl in just 30 minutes with options to add a delicious crunch from walnuts! The perfect healthy breakfast or snack that's freezer-friendly, too.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Snack

Time 35m

Number Of Ingredients 13

Ingredients

3 VERY overripe bananas, mashed (about 1 1/3 cup mashed banana, make sure they are almost all the way brown)
⅓ cup honey
1 large egg, at room temperature
½ tablespoon vanilla extract
¼ cup olive oil
1/4 cup unsweetened vanilla almond milk (or milk of choice)
Dry ingredients
1 ¾ cup whole wheat pastry flour*
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
Mix-ins
½ cup chopped walnuts, plus ¼ cup chopped walnuts for sprinkling on top of muffins

Steps:

Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

Nutrition Facts : ServingSize 1 muffin, Calories 213 kcal, Fat 10.5 g, SaturatedFat 1.2 g, Carbohydrate 29 g, Fiber 3.7 g, Sugar 11 g, Protein 3.7 g

WHOLE-GRAIN BANANA YOGURT MUFFINS

Whole-Grain Banana Yogurt Muffins image

Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.

Provided by Genevieve Ko

Categories breakfast, brunch, quick breads, dessert

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups/150 grams whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe bananas (from about 2 large bananas)
1/2 cup/120 milliliters plain whole-milk yogurt
1 large egg
1/2 cup/110 grams packed light brown sugar
1/4 cup/60 milliliters neutral oil, such as grapeseed or canola
1/4 cup/60 milliliters honey
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Steps:

Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams

LOW-FAT, 100% WHOLE GRAIN BANANA MUFFINS

Low-Fat, 100% Whole Grain Banana Muffins image

I make this with Hodson Mill Whole Grain Pancake Mix which consists of whole grain wheat flour and whole cornmeal.... and it's cheap too! This is not a cake-y muffin.... it's lightly sweet and grainy. It's great for breakfast... 2 of these and a glass of milk tide me over for hours. I use Smart Balance Butter Blend because it has butter to give it real buttery taste and the Smart Balance has healthful benefits that butter lacks. The best thing about Smart Balance Butter Blend is that it doesn't sacrifice taste! You could choose to use the same amount of olive oil, applesauce, or even non-fat yogurt instead of butter for even more health benefits, but it may sacrifice the taste. You can use any kind of sugar but dark brown sugar has a lower glycemic index than white sugar. Never ever use margarine in these! Margarine is loaded with trans fats (partially hydrogenated oils), even when the label says 0g trans fats on them. If a serving has less than 1g of trans fats, they can legally label them as "0g trans fats".... which means there could be .99g of trans fats per serving. Trans fats consumption leads to the hardening of arteries (atherosclerosis), which can lead to heart disease. Also, do not substitute in Splenda for sugar. Splenda (sucralose) is chlorinated sugar (sucrose), which is highly reactive in the body! This is my first recipe here, I hope you love these muffins!

Provided by rammynoodles

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup whole wheat flour (Hodson Mill Whole Grain Pancake Mix)
1 cup oatmeal (the kind that will cook in a microwave)
2 bananas (medium size, ripe, mashed)
1/3 cup milk (I use 1%)
1/2 cup dark brown sugar, packed
1/4 cup butter, softened (Smart Balance Butter Blend)
1 egg (or 2 egg whites if you really want to make it low-fat)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon

Steps:

Preheat oven to 400 degrees.
Mix dry ingredients.
Pour milk onto dry ingredients.
Combine egg, butter, mashed banana. Add to dry ingredients.
Combine all ingredients until well blended. Make sure banana is thoroughly mashed.
Grease 12 muffin pan or line them with muffin cups.
Divide batter evenly among them.
Bake 20 - 25. I take mine out right at 20, because I want them to stay moist.

Nutrition Facts : Calories 157.1, Fat 5.2, SaturatedFat 2.9, Cholesterol 26.6, Sodium 203.8, Carbohydrate 26, Fiber 2.4, Sugar 11.4, Protein 3.2

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HEALTHY WHOLE WHEAT BANANA WALNUT MUFFINS - SALLY'S …

Web Aug 26, 2021 These whole wheat banana walnut muffins are easy, wholesome, and satisfying. They’re made with whole wheat flour, pure …
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4.8/5 (87)
Category Muffins

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan with 3 liners.
Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl or in the bowl of your stand mixer, mash the bananas. Then whisk in the eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Kid Friendly Whole Grain Banana Muffins Food

SUGAR-FREE BANANA MUFFINS

THE ULTIMATE HEALTHY BANANA MUFFINS

WHOLE-GRAIN BANANA YOGURT MUFFINS

LOW-FAT, 100% WHOLE GRAIN BANANA MUFFINS

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