Healthy Whole Wheat Banana Muffins Low Sugar And Oil Free Recipes

HEALTHY WHOLE WHEAT BANANA MUFFINS (LOW SUGAR AND OIL FREE)

Steps:

• Preheat oven to 350 deg F/180 deg Celsius.
• Prep a muffin tray with muffin liners or grease well, and set aside.
• In a medium bowl, sift in the whole wheat flour. Add in oat bran, sugar, baking powder and salt. Whisk well and set aside.
• In a large bowl, add in your bananas and mash them up if you have not already done so with your whisk or the back of a fork. Add in one egg and mix well. Add the milk, water, vanilla extract and lemon juice and beat the mixture well.
• Add the dry ingredients to the wet, first using a whisk to incorporate the batter. Switch to a spatula or a wooden spoon and mix the batter. DO NOT OVERMIX.
• At this point, you can fold in your add-ins. I added in cranberries and walnuts, but you could probably do any other combination of fruits/nuts.
• Spoon the mixture into your greased/lined muffin tins. Bake in your preheated oven until a toothpick to the center comes out clean, or the tops are golden brown (but not burnt!), approximately 20 minutes.
• Allow muffins to cool before serving.

VEGAN OIL-FREE WHOLE WHEAT BANANA MUFFINS - AND TASTY!

Steps:

• In one bowl, sift together the dry ingredients. In another bowl, mix the wet ingredients together.The walnuts and chocolate chips are optional but recommended.
• Pour the wet mixture into the dry mixture and mix until just combined. Pour batter into 3 well-greased mini loaves or a muffin pan, and bake at 350F for 25-30 minutes. Let sit for a couple of minutes before transferring to a cooling rack.

MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
• In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
• Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

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.

WHOLE WHEAT BANANA MUFFINS (HEALTHY!)

Steps:

• Preheat oven to 375 degrees. Grease muffin pan or use muffin papers.
• Mix up the flours, flax, baking soda, baking powder, salt and cinnamon in a large bowl.
• In a smaller bowl, mash bananas. Add sugar, egg and melted butter to bananas.
• Add banana mixture to flour mixture and stir.
• Divide mixture evenly into muffin cups, filling each about 3/4 full.
• Prepare streusel topping. Sprinkle onto tops of muffins and lightly press struesel into batter (so it will stay in place as muffin rises).
• Bake at 375 degrees for about 20 minutes. They should pass the toothpick (or knife) test.

HEALTHY LOW FAT BANANA MUFFINS

Steps:

• Mash bananas.
• add Splenda and egg.
• add melted butter and juice (any juice you like).
• add dry ingredients and bake at 375 - 20 minutes.

HEALTHY WHOLE WHEAT BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
• In a large bowl, mash bananas.
• Beat together eggs and mix with bananas.
• Add applesauce, maple syrup, olive oil and vanilla and mix until well combined.
• Add baking powder, baking soda, salt and flour and mix until combined.
• Fill each cupcake liner 2/3 of the way full or use a large cookie scoop to place batter in cups.
• Bake for 20-22 minutes, or until set on the inside and golden brown on top.

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.