WHOLE-GRAIN BANANA YOGURT MUFFINS
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
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
MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)
I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.
Provided by anaisfern
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
- Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
- Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
- Add the egg, oil, sugar, and vanilla.
- After stirring those together, add in the oat-buttermilk mixture.
- Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
- Refrain from over-mixing.
- Grease twelve muffin cups.
- Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
- Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.
THE ULTIMATE HEALTHY BANANA MUFFINS
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
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
HEALTHY MULTIGRAIN MUFFINS
This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.
Provided by Maito
Categories Quick Breads
Time 40m
Yield 15-17 muffins, 15-17 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degree F.
- Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
- Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
- Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
- Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
- Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
- After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.
Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3
BANANA MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved
EASY BANANA MUFFINS
Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.
Provided by Elena Silcock
Categories Afternoon tea, Breakfast, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
WHOLE GRAIN BANANA MUFFINS
Fantastic tasting oat bran and whole wheat banana muffin.
Provided by caetb
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
- In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
- Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 37.9 g, Cholesterol 2.2 mg, Fat 3.3 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 194.8 mg, Sugar 18.9 g
MULTI-GRAIN ENGLISH MUFFINS
Make and share this Multi-Grain English Muffins recipe from Food.com.
Provided by Victoria V
Categories Yeast Breads
Time 1h25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
- Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
- Let rise for 1 hour in a warm place.
- Bake 350*F for about 25 minutes.
Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8
MULTI GRAIN BANANA MUFFINS
Make and share this Multi Grain Banana Muffins recipe from Food.com.
Provided by Brigitte
Categories Quick Breads
Time 30m
Yield 9 Muffins
Number Of Ingredients 9
Steps:
- Mash bananas. Add splenda and egg. Add melted butter. Add dry ingredients. Stir in chocolate chips and bake at 375 for 20 minutes.
Nutrition Facts : Calories 126, Fat 8.9, SaturatedFat 5.4, Cholesterol 41.6, Sodium 366.4, Carbohydrate 12.1, Fiber 1.3, Sugar 7.4, Protein 1.4
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