Whole Wheat Pumpkin Banana Muffins Food

WHOLE WHEAT PUMPKIN-BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease or line muffin tins with paper liners.
• Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
• Using whisk or spoon, stir until well mixed.
• Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
• Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
• Spoon into prepared pans or tins (fill cups until just about full).
• Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
• Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

BANANA PUMPKIN WHOLE WHEAT MUFFINS (NO SUGAR ADDED)

Steps:

• Preheat oven to 350.
• Mix all dry ingredients throughly. (First nine ingredients listed, flour, whey protein, baking powder, baking soda, salt, wheat germ, spices, and flax seed.).
• In a separate bowl combine apple sauce and stevia powder throughly. I use Stevia Plus brand, which is stevia extract mixed with F.O.S. Each brand varies in amount of sweetness. Start with 1/8 and possibly work up to 1/4 t if needed. Too much will cause a bitter taste, so be careful!
• Add the beaten eggs, oil, half and half, pumpkin, mashed bananas, honey, and vanilla to the apple sauce and blend with a mixer, until smooth and even consistency is reached.
• Add dry ingredients to the pumpkin mixture and mix just until blended. Mix in carob or chocolate chips. Do not over mix or muffins will be dry.
• Place in 18-24 greased muffin cups (I use olive oil spray.) Amount of muffins vary depending on the size of muffins you want. Bake at 350 for 15-20 minutes. All ovens vary. Use a tooth pick to test. If the toothpick comes out clean they are done. Do not over cook!
• Cool and enjoy! (I eat them hot out of the oven, just don't burn yourself!).

WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

WHOLE WHEAT PUMPKIN COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
• Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
• Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
• Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

WHOLE WHEAT BANANA MUFFINS

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.

WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
• In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
• In a small bowl, combine egg, milk and butter and then stir in pumpkin.
• Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

PUMPKIN BANANA MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
• Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
• Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

PUMPKIN WHEAT HONEY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
• In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
• Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

EASY WHOLE WHEAT BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix bananas, salad dressing, and sugar in a large bowl until smooth. Stir flour, baking soda, and salt into banana mixture until batter is just moistened. Divide batter evenly into 24 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

WHOLE WHEAT BANANA MUFFINS

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.