INA'S CHUNKY LOW FAT BANANA BRAN MUFFINS (SMALL BATCH)
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees.
- Line 6 cup muffin tin with paper liners.
- In a large bowl, combine the bran and buttermilk and let sit for 5 minutes. Stir in the butter, brown sugar, egg, molasses, orange zest, vanilla and salt until well blended.
- In a separate bowl, whisk together the flour, baking powder, and baking soda until well combined.
- Add the flour mixture to the buttermilk mixture and stir just until combined. Don't over mix it or your muffins will be tough! Gently fold in the bananas, raisins and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, evenly divide the batter amongst the six muffin cups, filling them till full.
- Bake for 25 to 30 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Remove from the oven and place the muffin tin on a rack to cool. Let the muffins cool in the pans. When cool, gently remove them to a plate.
Nutrition Facts : ServingSize 1 muffin, Calories 235 kcal, Carbohydrate 34.9 g, Protein 5.6 g, Fat 8.1 g, Fiber 3.7 g
TASTY LOW FAT BRAN MUFFINS
Provided by Crosby Molasses
Categories Muffins & Quick Breads
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium bowl mix together dry ingredients. Stir in raisins
- In another bowl combine egg, molasses, milk and oil.
- Add this to the dry ingredients and mix just until combined.
- Spoon into prepared muffin tins.
- Bake at 400 F for 20-25 minutes (regular muffins) or 15-18 minutes for mini muffins.
Nutrition Facts : ServingSize 1, Calories 152 calories, Sugar 12.6g, Sodium 124mg, Fat 3.8g, SaturatedFat 0.5g, Carbohydrate 29.2g, Fiber 4.6g, Protein 4.4g, Cholesterol 16.8mg
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
LOW FAT BANANA MUFFIN
These Low Fat Banana Muffins are sweet, nutty and filled with juicy blueberries. If you love a healthy, grab-and-go breakfast, you need to give these skinny banana muffins a try soon!
Provided by The Worktop
Categories Breads and Muffins Breakfast Brunch
Time 5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
- In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
- In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
- Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
- In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
- Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
- Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
- Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.
Nutrition Facts : Calories 178 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 126 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
LOW-FAT BLUEBERRY BRAN MUFFINS
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Provided by 3LIONCUBS
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g
HEALTHY BLUEBERRY BANANA BRAN MUFFINS
These muffins are perfect for quick and healthy breakfasts or snacks, especially on busy days! They'll keep for at least a week if stored in an airtight container in the refrigerator. To reheat, microwave individual muffins for 15-18 seconds.
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
- In a medium bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in 1 ¼ cups of blueberries.
- Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 22-24 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
LOW-FAT BANANA BRAN FLAKE MUFFINS
Yummy recipe from my co-worker, Alice St.Clair. Great for breakfast, lunch or dinner, snack--anytime!
Provided by Ellen Bales
Categories Other Breakfast
Time 45m
Number Of Ingredients 8
Steps:
- 1. Mix flour, sugar, baking soda, salt, bran flakes and nuts together.
- 2. Add beaten eggs to mashed bananas, then add these to flour mixture.
- 3. Line 12-count muffin tin with cupcake/muffin papers. Pour batter into muffin tin. Bake at 350 degrees for 30 minutes.
- 4. The lady who is the source of this wonderful recipe, Alice St. Clair.
LOW FAT CARROT BRAN MUFFINS
Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner.
Provided by LUv 2 BaKE
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
- In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
- Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.
BANANA BRAN MUFFINS
Moist, healthy banana bran muffins made with yogurt, honey and ripe bananas. Good for you and super yummy for filling breakfasts and snacks!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 47m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
- Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
- In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
- Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
- Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
- Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 (of 12); without mix-ins, Calories 300 kcal, Carbohydrate 56 g, Protein 12 g, Fat 12 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Fiber 23 g, Sugar 15 g
THE HEALTHIEST BANANA BRAN MUFFINS
These are no ordinary bran muffins. These are sweetened with bananas and applesauce, plus they're made with whole wheat flour, making them the healthiest banana bran muffins. They're high in fiber, low in sugar and make the perfect snack when served with nut butter, butter or jam!
Provided by Nourished by Caroline
Categories Snack
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly grease the bottom of a muffin pan or use muffin liners.
- Mix all the wet ingredients in a medium mixing bowl.
- Stir all the dry ingredients together in a different bowl, then stir in the wet ingredients until combined. Avoid overmixing.
- Transfer to the prepared muffin pan, making 12 muffins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool a few minutes before removing from the pan.
YUMMY LOW-FAT BRAN MUFFINS
Amazingly moist and you can use different kinds of fruit.
Provided by Donna Bruce
Categories Muffins
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 and line muffin pan with paper muffin liners.
- 2. Combine wheat bran and milk and let sit for 10 minutes. If using raisins, put them in warm water to soak. It makes them plump up.
- 3. Combine applesauce, brown sugar, egg and vanilla extract. Mix well.
- 4. Combine wheat bran mixture with applesauce mixture.
- 5. Sift dry ingredients (flour, baking soda, baking powder, salt & cinnamon).
- 6. Combine everything together until blended. Add fruit.
- 7. Scoop mixture evenly into muffin cups. Bake for 20 minutes or until muffins springs back from light touch.
- 8. Remove muffins from muffin pan to cooling rack for about 5 minutes. Unless eating right away, store warm (not hot) muffins in a plastic container and put in the fridge.
- 9. 30 seconds in the microwave make them perfect the next morning (if there are any left the next morning) Enjoy!
LOW FAT BANANA BRAN MUFFINS
Make and share this Low Fat Banana Bran Muffins recipe from Food.com.
Provided by zoo66
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Spray muffin tin with non-stick spray.
- In a large bowl, mash bananas. To bananas, add applesauce, sugar, splenda, egg whites, skim milk with vinegar added to it, and chocolate chips.
- In a separate bowl, mix flour, bran, baking soda, baking powder, and salt.
- Add dry ingredients to wet, and stir until just combined.
- Place in muffin tin and bake for 20 - 25 minutes, until lightly browned and knife inserted comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 1.5, Cholesterol 0.3, Sodium 229.7, Carbohydrate 39.2, Fiber 5.8, Sugar 15.8, Protein 5.5
LOW FAT BANANA BRAN MUFFINS
Make and share this Low Fat Banana Bran Muffins recipe from Food.com.
Provided by Rachel T.
Categories Breakfast
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size bowl mix all dry ingredients together. In a separate medium size bowl mix together the wet ingredients (including bananas). Mix thoroughly and make sure bananas are well incorporated. Preheat oven to 350 degrees and heavily spray muffin pan even if you use papers cups. Mix both bowls together just until dry mix is wet. Scoop into medium size muffin pan and bake for 20 minutes or until the muffins spring back to the touch.
Nutrition Facts : Calories 112, Fat 0.6, SaturatedFat 0.2, Cholesterol 9.3, Sodium 144.5, Carbohydrate 24.6, Fiber 1.1, Sugar 12.5, Protein 2.8
LOWER FAT RAISIN BRAN MUFFINS
I had too much left over raisin bran cereal in my cupboard, trying to go stale. I had to do something, but most bran muffin recipes are way too high in fat for my tastes. This is one I've cobbled together to suit my own tastes. Great warm, with just a tiny bit of honey!
Provided by ThatCaptJim
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheate oven to 400°F
- Spray 12 (2.5 inch) muffin cups with nonstick spray or use paper muffin cups.
- In a large bowl, stir together cereal, applesauce, egg, and water.
- Let stand 5 minutes, then stir to break up cereal.
- Add remaining ingredients; stir to combine.
- Divide evenly among muffin cups.
- Bake 15-20 minutes.
- Cool slightly, and remove from muffin cups.
BRAN MUFFINS
Steps:
- In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes. The muffins taste even better the next day, and liners peel off easily after a day as well. View Nutrition Facts
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
SUPER YUMMY LOW FAT BRAN MUFFINS
These are delicious little gems, even my boyfriend who detests low fat foods loves them! I'm extremely health conscious so these are perfect with almost no fat, and are super healthy because of the bran. They turn out super moist and delicious and reheat well in the microwave. You can substitute whole wheat flour for white if you wish and they will still be delicious. Adding raisins make them tasty too. Got this one off of the Kraft website.
Provided by HiGh_FaShUn_DiEsELi
Categories Breakfast
Time 18m
Yield 12 Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees f.
- In a large bowl mix together flour, baking soda and cinnamon. Set aside.
- In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
- add the applesauce and the egg, mix throughly.
- Mix the wet ingredients into dry, batter will be lumpy.
- Spoon into butter sprayed muffin pan.
- bake for 8 to 12 minute.
LOW-FAT BANANA MUFFINS
If you are watching your diet, you don't have to give up your favorite baked goods; just make them a little lighter. This recipe makes a delicious muffin that you won't even realize what you are missing.-Marcia Lane, Hemet, California
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
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