Banana Raisin Muffins Recipes

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BANANA-RAISIN MUFFINS



Banana-Raisin Muffins image

Breakfast on the go? Try yummy banana muffins with cereal baked right in them.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 9

2 cups Cheerios™ cereal
1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1 cup mashed ripe bananas (2 to 3 medium)
1 cup raisins
2/3 cup milk
3 tablespoons vegetable oil
1 egg

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or spray with cooking spray.
  • Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. In large bowl, mix cereal, flour, brown sugar and baking powder. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until golden brown.

Nutrition Facts : Calories 190, Carbohydrate 35 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 135 mg, Sugar 16 g, TransFat 0 g

BANANA RAISIN MUFFINS



Banana Raisin Muffins image

These muffins would be great for a quick and healthy breakfast or snack on the go. Adapted from a weight loss tracking websites newsletter.

Provided by lauralie41

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup olive oil
1/4 cup 1% low-fat milk
2 medium bananas, mashed (around 1 cup)
1 teaspoon vanilla
1/3 cup raisins

Steps:

  • Preheat oven to 375º degrees.
  • In a large bowl add sugar, baking soda, salt, and flour. Stir well to combine dry ingredients.
  • Add oil, milk, mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins.
  • Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter.
  • Bake for approximately 15-20 minutes or until golden brown. Remove from pan and let cool.

ULTIMATE BANANA MUFFINS



Ultimate Banana Muffins image

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Provided by Anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  • Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  • Divide batter evenly among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g

BANANA OATMEAL RAISIN MUFFINS



Banana Oatmeal Raisin Muffins image

Make and share this Banana Oatmeal Raisin Muffins recipe from Food.com.

Provided by bucka

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 12

1 cup unbleached white flour
2 medium bananas (about 7-inch long)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup Quaker Oats (grind in food processor to desired texture)
6 ounces nonfat banana yogurt
1/4 cup raisins
1/4 cup brown sugar (packed)
1/2 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
olive oil (spray works best)

Steps:

  • Preheat your oven to 400°F, and coat the baking tins with a bit of olive oil to prevent sticking.
  • Combine the dry ingredients (flour, oats, cinnamon, nutmeg, brown sugar, baking soda, baking powder) in a large bowl and mix well.
  • Mash the bananas into a pulp and then combine with the banana yogurt until thoroughly mixed.
  • in a separate bowl, whip the egg whites for 3 minutes until they are somewhat stiff and fluffy.
  • Then mix the egg whites with the yogurt and banana mixture.
  • Finally, add the raisins.
  • Now pour the wet ingredients (banana/yogurt/egg/raisin mixture) into the dry ingredients (flour/oats/nutmeg/cinnamon/baking powder/baking soda).
  • Mix until just combined (make sure nothing stays dry).
  • Fill the muffin tins and bake for about 20 minutes.
  • Cool for 5 minutes and then remove from tins and place on cooling racks to cool further.

Nutrition Facts : Calories 74.1, Fat 0.4, SaturatedFat 0.1, Sodium 63.1, Carbohydrate 16, Fiber 1.1, Sugar 5.9, Protein 2

BANANA RAISIN MUFFINS RECIPE - (4.2/5)



Banana Raisin Muffins Recipe - (4.2/5) image

Provided by dfallon

Number Of Ingredients 11

2 cup self-rising flour (all-purpose flour can be used for a smaller, denser muffin)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup oat bran (I used Quaker Oat Bran "hot cereal" type)
1 cup unsweetened applesauce
1 tablespoon canola oil
1 egg, lightly beaten
1/2 cup skim milk
1/3 cup maple syrup
1 cup mashed banana (2 small ripe bananas)
1/2 cup raisins, unpacked

Steps:

  • Preheat oven to 350°F. Lightly spray 12-cup muffin pan with nonstick cooking spray. In large bowl, sift together flour, baking powder and baking soda. Stir in oat bran. Make a well in center. Into the well, add applesauce, oil, egg, skim milk, maple syrup, banana and raisins. Use a large table fork to mix until just combined. Into each muffin cup, spoon in batter (a cookie scoop may be easier to use). Bake until golden brown, 25 to 30 minutes. Remove muffins from pan onto wire racks to cool.

BANANA MUFFINS I



Banana Muffins I image

This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!

Provided by MEVERTSE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana
¼ cup white sugar
¼ cup sour cream
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 16.9 g, Cholesterol 17.6 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 193.6 mg, Sugar 6.5 g

CHEERIOS™ BANANA-RAISIN MUFFINS



Cheerios™ Banana-Raisin Muffins image

A Cheerios™ Challenge recipe! Turn whole-grain cereal and fruit into moist and delicious muffins for a nutritious breakfast on the move!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

2 cups Cheerios™ cereal
3/4 cup Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup mashed very ripe bananas (2 to 3 medium)
2/3 cup buttermilk
2 tablespoons canola oil
2 egg whites
1/2 cup raisins or sweetened dried cranberries

Steps:

  • Heat oven to 400° F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups. Place cereal in food-storage plastic bag; slightly crush with rolling pin to make 1 1/2 cups.
  • In large bowl, mix cereal, flours, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until golden brown. Let stand about 2 minutes in pan, then remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 13 g, TransFat 0 g

BASIC BANANA MUFFINS



Basic Banana Muffins image

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA CRANBERRY MUFFINS



Banana Cranberry Muffins image

"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.

Provided by Taste of Home

Time 35m

Yield 14 muffins.

Number Of Ingredients 11

2 cups fresh or frozen cranberries
1-2/3 cups sugar, divided
1 cup water
1/3 cup shortening
2 eggs
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe banana (2 to 3 medium)
1/2 cup chopped walnuts

Steps:

  • In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside., In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.

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