Low Fat Banana Bran Muffins Recipes

THE HEALTHIEST BANANA BRAN MUFFINS

Steps:

• Preheat oven to 350°F. Lightly grease the bottom of a muffin pan or use muffin liners.
• Mix all the wet ingredients in a medium mixing bowl.
• Stir all the dry ingredients together in a different bowl, then stir in the wet ingredients until combined. Avoid overmixing.
• Transfer to the prepared muffin pan, making 12 muffins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Let them cool a few minutes before removing from the pan.

LOW FAT BANANA MUFFIN

Steps:

• Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
• In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
• In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
• Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
• In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
• Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
• Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
• Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.

BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
• Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
• In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
• In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
• Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
• Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
• Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
• Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

BANANA BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

LOW FAT BANANA BRAN MUFFINS

Steps:

• Preheat oven to 375. Spray muffin tin with non-stick spray.
• In a large bowl, mash bananas. To bananas, add applesauce, sugar, splenda, egg whites, skim milk with vinegar added to it, and chocolate chips.
• In a separate bowl, mix flour, bran, baking soda, baking powder, and salt.
• Add dry ingredients to wet, and stir until just combined.
• Place in muffin tin and bake for 20 - 25 minutes, until lightly browned and knife inserted comes out clean. Cool on a wire rack.

LOW FAT BANANA BRAN MUFFINS

Steps:

• In a medium size bowl mix all dry ingredients together. In a separate medium size bowl mix together the wet ingredients (including bananas). Mix thoroughly and make sure bananas are well incorporated. Preheat oven to 350 degrees and heavily spray muffin pan even if you use papers cups. Mix both bowls together just until dry mix is wet. Scoop into medium size muffin pan and bake for 20 minutes or until the muffins spring back to the touch.

LOW-FAT BANANA MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.