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
BANANA OAT MUFFINS
Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you'd never know it. My husband and I love them. -Marjorie Mott, Galatia, Illinois
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA OAT BRAN MUFFINS WITH NO ADDED SUGAR
Yummy muffins with only fruit as the sweetener. Also, no flour only oat bran. This is the second recipe I have tried from "Sweet & Natural; Desserts without sugar, honey, molasses or artificial sweeteners" by Janet Warrington. This is definitely not a cupcake, but a good solid muffin with good nutrition. My kids liked them with jelly or a little spray butter (Hey, we can't eat perfectly ALL the time!). Dense and moist these are a nice breakfast or snack. I used frozen banana because I have a ton of bananas in my freezer, plus I think it mashes more easily. But feel free to use what you have!
Provided by ladypit
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F Spray your muffin cups with cooking spray.
- Combine the dry ingredients in 1 bowl.
- In another mix the banana, the milk, egg whites, and oil together until they are well combined.
- Add the wet to the dry and mix until it is combined. Then add the raisins and combine.
- Put them into the muffin tins.
- Bake for 18-25 minutes or until golden.
BANANA-OAT BRAN MUFFINS
Make and share this Banana-Oat Bran Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in large bowl.
- Whisk milk, applesauce and vanilla in medium bowl.
- Add milk mixture to dry ingredients, stirring just until combined.
- Mix in bananas.
- Divide batter among 12 muffin cups (spray muffin pan with nonstick spray first).
- Bake until toothpick inserted in centre of muffins comes out clean, about 20 minutes.
- Transfer to a rack to cool.
- Serve warm or at room temperature.
INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA
I looked and I can't believe no one has posted this recipe here yet!! This is different from all the other recipes here, is not very dense and is not too sweet, allowing the wonderful bran flavor through. This came off the back of a quaker oat bran hot cereal box. Only 120 calories per muffin!
Provided by Gods_sugarcookie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- *Blueberry or banana variations are at bottom.
- Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
- Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
- Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
- *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
- These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
HEALTHY BANANA OAT MUFFINS
These potassium- and fiber-packed muffins are great as a quick grab-and-go breakfast or after-school snack. Browning the butter adds a nutty, almost caramel-like flavor to the batter and the sour cream ensures that the muffins stay nice and moist.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
- In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
- Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.
MOIST JUMBO BANANA WHEAT/OAT BRAN MUFFINS
Moist and flavorful these can be made with oat or wheat bran depending on what you have. You can put your choice of nuts (my fav is walnuts) or dried fruit and vary the amount of mashed banana and they still come out great. Since I started using this recipe 5 years ago, I have kept these muffins on hand in our freezer. I save my brown bananas, freeze them and when I get a good amount puree them in my cuisinart so I can triple the batch of muffins. You can also make these as regular size muffins. The batch would make 12 muffins and bake time would decrease to 15 minutes or so.
Provided by RussianMama
Categories Quick Breads
Time 48m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
- Mash ripe bananas with fork or puree in food processor.
- Chop nuts or dried fruit, if using.
- In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
- In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
- Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
- Place into muffin cups immediately and put into oven.
- Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.
QUICK OAT BRAN AND BANANA MUFFINS
Provided by Cynthia Paige Ward
Categories Bread Breakfast Brunch Bake High Fiber Banana Pecan Oat Healthy Bon Appétit North Carolina Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with paper muffin cups. Combine first 5 ingredients in large bowl. Whisk milk, butter, egg whites and vanilla to blend in medium bowl. Add milk mixture to dry ingredients, stirring until just combined. Mix in bananas and 1/2 cup pecans. Divide batter among prepared muffin cups. Sprinkle remaining pecans over each muffin. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.
BANANA, CARROT, APPLE, OAT BRAN MUFFINS
Make and share this Banana, Carrot, Apple, Oat Bran Muffins recipe from Food.com.
Provided by dana_haz
Categories Breakfast
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix first four dry ingredient together in a small bowl.
- Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
- Add the dry mixture to the wet mixture until well combined.
- Add vegetable/fruits to mixture.
- Bake at 400°F for 18 minutes or until dry in the middle.
Nutrition Facts : Calories 173, Fat 6.5, SaturatedFat 1.2, Cholesterol 32.4, Sodium 172.9, Carbohydrate 28.2, Fiber 2.3, Sugar 12, Protein 4.1
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