KITTENCAL'S 1-GRAM LOW FAT BANANA-BLUEBERRY MUFFINS
Steps:
- Set oven to 350 degrees. Grease or line 12 regular-size muffin tins with paper liners. In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries. In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!). Scoop/divide the mixture between the muffin tins. Bake for 15-20 minutes or until the muffins test done. *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.
Nutrition Facts : Calories 152 calories, Fat 8.50168027790652 g, Carbohydrate 16.7236111748594 g, Cholesterol 39.1949937810945 mg, Fiber 1.19652638327487 g, Protein 2.80449359998598 g, SaturatedFat 5.15728277779822 g, ServingSize 1 1 Serving (90g), Sodium 1771.33842108385 mg, Sugar 15.5270847915845 g, TransFat 0.692321652820252 g
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
KITTENCAL'S MUFFIN SHOP JUMBO BLUEBERRY OR STRAWBERRY MUFFINS
These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my recipe#78579 for greasing pans :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12-15 jumbo muffins
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
- Carefully fold in the blueberries or chopped strawberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.
Nutrition Facts : Calories 402.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 62.7, Sodium 483.8, Carbohydrate 64.7, Fiber 2, Sugar 29.2, Protein 7
LOW-FAT (OR FAT-FREE) BANANA-CRUNCH MUFFINS
I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!
Provided by spatchcock
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray 24 mini-muffin-pan cups with nonstick cooking spray.
- In medium bowl, mix first six ingredients.
- In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
- Spoon batter into muffin-pan cups.
- Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
- Remove from muffin-pan cups to wire racks.
- Serve warm, or cool to serve later!
- Note: I made these in heart-shaped pans I bought at a local grocery store.
- This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.
KITTENCAL'S BANANA-ALMOND MUFFINS WITH ALMOND STREUSEL
To save some time prepare the topping in advance and refrigerate. You should get around 10-12 muffins depending on the size of bananas you use, the yield is only estimated, 1 cup of sugar will give you a sweet muffin you may reduce the sugar if desired --- these bake out high and moist with lots of flavor and are one of my family's all-time favorite muffins, you will love these!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
- Line 12 regular muffin tins with paper liners.
- In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
- Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
- Mix in the chopped almonds.
- Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
- Bake for about 20 minutes, or until muffins test done.
Nutrition Facts : Calories 324.3, Fat 11.7, SaturatedFat 5, Cholesterol 34.1, Sodium 337.7, Carbohydrate 52.5, Fiber 2.4, Sugar 33.2, Protein 4.5
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