WHOLE-WHEAT BANANA BREAD
I think it's a little crazy when I see banana bread recipes that call for an entire cup of sugar. I've replaced the refined sugar with natural sweetener and of course used whole-wheat flour in this healthier banana bread recipe.
Provided by Lisa Leake
Categories Breakfast Holiday Lunch Snacks & Appetizers Treats
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and grease pan.
- Whisk together the flour, baking soda, and salt.
- In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
- Fold the banana mixture into the flour mixture until blended. Do not overmix.
- Pour batter into prepared pan.
- Bake large loaf for 40 - 50 minutes or until it comes clean with a toothpick.
Nutrition Facts : Calories 2273 kcal, Carbohydrate 344 g, Protein 53 g, Fat 89 g, SaturatedFat 67 g, Cholesterol 335 mg, Sodium 1563 mg, Fiber 36 g, Sugar 117 g, ServingSize 1 serving
HONEY-SWEETENED SPICED BANANA MUFFINS
Naturally sweetened with bananas and honey, these moist and easy muffins don't need refined sugar to make them scrumptious.
Provided by Kare for Kitchen Treaty
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease 12 standard-cup muffin tins or line with liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a medium bowl, mash the bananas. Stir in the butter, honey, and egg. Mix well. Add the milk and vanilla and mix until blended.
- Pour the wet ingredients over the dry ingredients and, with a wooden spoon or spatula, mix just until incorporated.
- Divide batter between muffin cups, about 1/3 cup of batter each.
- Bake until the tops spring when you touch them and a toothpick inserted into the center of a muffin comes out clean, about 12 minutes.
- Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!
HONEY BANANA MUFFINS
Ground nutmeg enhances these delicious banana muffins from Gitel Alter of Brooklyn, New York. "They're moist and filling," she notes. "The best thing is they're healthy but don't taste it."
Provided by Taste of Home
Time 30m
Yield 14 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 142mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 3g protein.
WHOLE WHEAT BANANA MUFFINS
This is my variation of the many banana muffin recipes I have searched through. Very moist, texture is a little spongey, and the right amount of sweetness. Feel free to be liberal with the amount of bananas you add--you can't go wrong!
Provided by HealthNutz
Categories Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 325. Use cooking spray to lightly grease your muffin pan.
- Mix dry ingredients.
- Mix oil, applesauce, honey, eggs, then, bananas.
- Add liquid ingredients to the dry ingredients gradually while adding warm water occasionally to help moisten the mixture.
- Bake for about 13 minutes.
Nutrition Facts : Calories 166.1, Fat 3.7, SaturatedFat 0.7, Cholesterol 31, Sodium 215.1, Carbohydrate 32.1, Fiber 3, Sugar 15, Protein 4
HONEY WHOLE WHEAT BANANA BREAD RECIPE
Your search for the perfect healthy banana bread recipe is over! Made with whole wheat flour and sweetened with honey, this banana bread is decadently fluffy and sweet. You don't even have to tell anyone it's healthy! ;) Recipe yields one loaf.
Provided by Cookie and Kate
Categories Quick bread
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs and beat well.
- Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
- Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 229 calories, Sugar 16.8 g, Sodium 257.3 mg, Fat 8.2 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 3.5 g, Protein 3.7 g, Cholesterol 37.2 mg
HONEY WHEAT MUFFINS
"Mix these up in a wink for a tender-textured treat with sweet honey taste," shares Carolyn Deming of Miami, Arizona. "You can sample them close to half an hour after starting."
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon zest; stir into the dry ingredients just until moistened. , Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 301 calories, Fat 11g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
WHOLE WHEAT BANANA FLAX MUFFINS
Make and share this Whole Wheat Banana Flax Muffins recipe from Food.com.
Provided by mandagirl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix flour, flax meal, oats (or barley), baking powder, baking soda, cinnamon and cloves.
- Stir in walnuts.
- Mix eggs, milk, honey and bananas until well combined.
- Stir into dry ingredients.
- Fill muffin cups and bake for about 20 minutes.
Nutrition Facts : Calories 183.5, Fat 7.6, SaturatedFat 0.9, Cholesterol 35.2, Sodium 127.7, Carbohydrate 26.1, Fiber 4.5, Sugar 8.6, Protein 5.7
HONEY WHEAT MUFFINS
Make and share this Honey Wheat Muffins recipe from Food.com.
Provided by Dawn Vezina
Categories Quick Breads
Time 30m
Yield 6 Muffins
Number Of Ingredients 8
Steps:
- In a large bowl, combine flours, baking powder, and salt.
- In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.
- Fill greased muffin cups three-fourths full.
- Bake at 375º for 18-20 minutes or until muffins test done.
- Cool in pan for 10 minutes before removing to a wire rack.
- Yield: 6 muffins.
- (You could get 8 muffins out of this batter, though).
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
HONEY WHEAT MUFFINS
These Honey Wheat Muffins are so easy, subtly sweet, and crazy soft!
Provided by Shelly
Categories Muffins
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a muffin tin with 8 cupcake liners and set aside.
- In a large bowl whisk together the all purpose flour, whole wheat flour, salt, and baking powder.
- In a medium bowl whisk together the buttermilk, egg, oil, honey, and vanilla until combined.
- Add the wet ingredients into the dry ingredients and stir just until smooth.
- Fill the liners 2/3 full.
- Sprinkle the turbinado sugar or cinnamon sugar on top of the batter, if desired.
- Bake for 16-18 minutes, or until set.
- Remove from the muffin tin and allow to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 242 calories, Sugar 21.7 g, Sodium 248 mg, Fat 8.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 39.7 g, Fiber 1.3 g, Protein 3.9 g, Cholesterol 31.9 mg
WHOLE WHEAT BANANA MUFFINS
Make and share this Whole Wheat Banana Muffins recipe from Food.com.
Provided by Alison J.
Categories Healthy
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine dry ingredients in a large bowl and mix well.
- Combine wet ingredients in a different bowl and beat well together.
- Add beaten wet ingredients to dry ingredients; stir until moistened.
- Fill baking cups 2/3 full and bake for 20-25 minute.
Nutrition Facts : Calories 123.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 11.6, Sodium 212.3, Carbohydrate 22.4, Fiber 1.8, Sugar 12, Protein 2.1
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WHOLE-WHEAT BANANA (NUT) MUFFINS ⋆ 100 DAYS OF REAL FOOD
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4.8/5 (65)Total Time 35 minsCategory Breakfast, Snacks & Appetizers, TreatsCalories 202 per serving
- Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside.
- In a small bowl mash the two bananas together with the back of a fork. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups). Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.
MOIST WHOLE WHEAT BANANA MUFFINS - SWEETASHONEY - SAH
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4.9/5 (389)Calories 52 per servingCategory Breakfast, Snack
- In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order: whole-wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and cinnamon (if desired).
- Blend until combined and smooth. It's ok if you still have bits of bananas, it's actually better as it adds lots of moisture to these muffins.
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5/5 (6)Total Time 30 minsCategory BreakfastCalories 137 per serving
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, mix together mashed banana, honey, coconut oil, eggs, and vanilla. Add half of flour mixture; stir. Add yogurt; stir. Add remaining flour mixture; stir until just blended.
- Divide batter between muffin pans by filling each muffin cup approximately 2/3 full with batter. Bake for 15 to 18 minutes, or until toothpick inserted in center of muffin comes out clean. Cool in pans for a few minutes before turning out onto wire rack to cool completely.
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WHOLE WHEAT PEANUT BUTTER BANANA MUFFINS - FAMILY FOOD ON ...
From familyfoodonthetable.com
Estimated Reading Time 7 mins
- Preheat the oven to 375. Line a muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a medium bowl, mash the bananas. Add egg, milk, honey, peanut butter and vanilla and stir until well combined.
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WHOLE WHEAT CHOCOLATE BANANA MUFFINS - LIVE SIMPLY
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5/5 (1)Total Time 45 minsCategory BreakfastCalories 4640 per serving
- In a medium-size bowl, combine the milk, sour cream, melted butter, eggs, honey, vanilla extract, and mashed bananas. Whisk together.
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- In a large bowl, combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. The mixture may look crumbly, it's ok if it doesn't appear to be soaking wet. Let it rest for 10 minutes.
- Stir in the coconut oil (or butter), sugar (if using), molasses, honey, eggs and vanilla. In another bowl, whisk together the flour, baking powder, salt and soda. Whisk together the milk and buttermilk.
- Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (don't over mix or the muffins might be dense).
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From cookingclassy.com
Cuisine AmericanCategory BreakfastServings 16Total Time 36 mins
- Preheat oven to 325 degrees. Spray the holes of 16 muffin cups with non-stick cooking spray and dust lightly with wheat flour. Shake out excess flour, set aside. In a medium mixing bowl whisk together white whole wheat flour, cinnamon, baking soda and salt for 20 seconds. Set aside.
- Add coconut oil to a large microwave save mixing bowl. Heat in microwave until it's just melted. Stir in honey then whisk in eggs. Whisk in bananas and buttermilk. Add wheat flour mixture and whisk just until combined (batter will be lumpy). Divide batter among prepared muffin cups filling each about 3/4 full. Bake in preheated oven until toothpick inserted into center of a muffin comes out clean or with a few crumbs, about 16 - 20 minutes. Run a butter knife around muffins to loosen. Then transfer to a wire rack to cool. Store muffins in an airtight container.
- *Whisk flour in container before measuring, then scoop using a measuring cup and level top using a butter knife.
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From kingarthurbaking.com
4.7/5 (230)Total Time 1 hr 20 minsServings 1Calories 180 per serving
- Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan., Mash the bananas with a potato masher or fork; or purée them in a blender or food processor., In a large bowl, beat together the butter and sugar until smooth.
- Beat in the honey and eggs., Add the flour, then the walnuts, stirring until smooth., Spoon the batter into the prepared pan, smoothing the top.
- Let it rest at room temperature for 10 minutes., Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
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5/5 (3)Total Time 25 minsCategory BreakfastCalories 103 per serving
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- Divide batter between muffin pans by filling each muffin cup approximately 2/3 full with batter. Bake for 14 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pans for a few minutes before turning out onto wire rack to cool completely.
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5/5 (5)Total Time 22 minsCategory BreakfastCalories 164 per serving
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- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
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- To start mash bananas and add them to a bowl with honey, milk, melted butter, and eggs that have been beaten. Mix together until well incorporated.
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