Multigrainbananamuffinslowfattoo Recipes
BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)
I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.
Provided by anaisfern
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
- Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
- Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
- Add the egg, oil, sugar, and vanilla.
- After stirring those together, add in the oat-buttermilk mixture.
- Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
- Refrain from over-mixing.
- Grease twelve muffin cups.
- Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
- Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.
MULTIGRAIN MUFFIN
Provided by Food Network Kitchen
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
- Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
THE ULTIMATE HEALTHY BANANA MUFFINS
The ultimate healthy banana muffins are incredibly moist, dairy free and naturally sweetened with ripe bananas and honey. This easy, healthy banana muffin recipe comes together in one bowl in just 30 minutes with options to add a delicious crunch from walnuts! The perfect healthy breakfast or snack that's freezer-friendly, too.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Dairy Free Snack
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
- In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
- Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
Nutrition Facts : ServingSize 1 muffin, Calories 213 kcal, Fat 10.5 g, SaturatedFat 1.2 g, Carbohydrate 29 g, Fiber 3.7 g, Sugar 11 g, Protein 3.7 g
HEALTHY MULTIGRAIN MUFFINS
This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.
Provided by Maito
Categories Quick Breads
Time 40m
Yield 15-17 muffins, 15-17 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degree F.
- Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
- Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
- Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
- Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
- Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
- After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.
Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3
HEALTHY BANANA-OAT MUFFINS
This banana-oat muffin recipe includes good-for-you ingredients like flaxseed, Greek yogurt, applesauce, walnuts and coconut oil. These are very moist, so do not overbake. Try a toothpick test as a gauge.
Provided by Robyn Miller
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
- Combine water and flaxseed meal in a bowl and let sit 5 minutes.
- Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
- Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
- Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
- Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 22.5 g, Cholesterol 7.3 mg, Fat 5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 54.8 mg, Sugar 11.5 g
LOWER-CARB BANANA PROTEIN MUFFINS
These delicious muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc!
Provided by jamjar
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
- Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool muffins in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.8 g, Cholesterol 24.8 mg, Fat 7.6 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 87.2 mg, Sugar 7.3 g
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