BEST EVER BANANA NUT MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
- Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
- Add the vegetable oil and mix well.
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
- Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
- Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 306 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g
CRANBERRY NUT MUFFINS
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
FRUIT & NUT MUFFINS
I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions.
Provided by Kate S.
Categories Quick Breads
Time 55m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees fahrenheit.
- Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
- Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
- Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
- Bake muffins for 30-40 minutes.
Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 2.2, Cholesterol 23.2, Sodium 182.4, Carbohydrate 25, Fiber 0.9, Sugar 14.4, Protein 2.2
SUPER SIMPLE CINNAMON NUT MUFFINS
I baked these muffins when I had nothing in my pantry except basics. Like a yummy quick bread, these muffins work with various add-in's: blueberries or chocolate chips or diced apple. Nuts and raisins are optional too. Leave a comment if you come up with a cool variation.
Provided by LJeffTheChef
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, salt, cinnamon and baking powder in a mixing bowl. Mix in milk and apple sauce.
- Fold in raisins and nuts.
- Pour into non-stick sprayed paper muffin liners in a muffin tin and bake at 400F degrees for 25-30 minutes.
FRUIT N NUT MUFFINS
This is a great recipe from Prevention. Red wine is good for you but so are grapes and this is a good way to add some to your diet.
Provided by Ceezie
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- 2.Line 12 muffin cups with paper liners, and set aside.
- 3.Combine the flour, oats, sugar, bran, baking powder, cinnamon, allspice, and salt in a medium bowl, and mix well. Add the grapes, carrots, milk, applesauce, oil, egg, and 1/4 cup of the walnuts. Stir just until combined. Spoon the batter into the prepared muffin cups (they will be very full), and sprinkle with the remaining 1/4 cup walnuts. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 196.3, Fat 7.7, SaturatedFat 0.8, Cholesterol 15.7, Sodium 159.7, Carbohydrate 29.7, Fiber 2.2, Sugar 11.8, Protein 4
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
SUGARLESS FRUIT NUT MUFFINS
This is from another website. I did a few changes, I have made 12 muffins with 2 cups of chopped prunes. Also made them with dried apricots and dates. You would never know these didn't have sugar in them.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over medium high heat, combine water, dates, raisins and prunes.
- Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
- Transfer to large bowl and let cool.
- Set oven to 350*F and grease and flour muffin cups or use paper liner.
- Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
- Mix in nuts and blend into fruit mixture.
- Spoon into muffin cups 2/3 to 3/4 full.
- Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.
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