STRAWBERRY BANANA OAT MUFFINS
Steps:
- Preheat oven to 425F degrees. Spray 12 muffins cups with non-stick cooking spray. Set aside.
- Make Streusel: In a small bowl, combine oats, brown sugar, ground cinnamon, and melted butter. Set aside.
- In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
- In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
- Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.
- Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle tops of each muffin with streusel topping. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool on wire rack for at least 10 minutes before enjoying.
Nutrition Facts : Calories 206 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY BANANA OAT MUFFINS
Steps:
- Preheat oven to 425F degrees. Spray 12 muffins cups with non-stick cooking spray. Set aside.
- Make Streusel: In a small bowl, combine oats, brown sugar, ground cinnamon, and melted butter. Set aside.
- In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
- In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
- Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.
- Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle tops of each muffin with streusel topping. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool on wire rack for at least 10 minutes before enjoying.
Nutrition Facts : Calories 269 kcal, Carbohydrate 43 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 276 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
EGGLESS WHOLE WHEAT STRAWBERRY BANANA OAT MUFFINS
Steps:
- Pre heat oven to 350 deg C and Line a standard cupcake pan.
- In a small bowl add strawberries and raisins . Sprinkle 1 tablespoon flour and coat well . Keep it aside .
- In another bowl combine warm water and flax seed meal and keep aside until it gels up.
- In a blender/ mixer add chopped bananas , milk , oil , flax seed meal , lemon juice , vanilla , sugar and puree until smooth.
- In a big mixing bowl , sift the whole wheat flour/ atta.
- Add in all other dry ingredients and give a quick mix with a spoon.
- Now add the prepared puree to the dry ingredients.
- Mix well with a spatula or whip it with a hand held or electric whisk .
- Do not over mix. The batter for these muffins have to be thick.
- If you feel that the batter is very thick then add 1- 2 tablespoon milk to get desired consistency.
- Now add in the flour coated strawberries and raisins to the batter and fold well .
- Reserve some for topping the cupcake.
- With a help of an ice cream scooper or a spoon scoop the batter in the cupcake pan up to 2/3 full
- Top the reserved strawberries raisins along with rolled oats .
- Tap the pan gently over the counter to get rid of any trapped air bubbles.
- Bake it in a pre heated oven for 18-22 minutes.
- Check at 18 minute mark. Mine were done in 20 minutes.
MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS
A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
Provided by MIMI28
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 38.1 g, Cholesterol 31 mg, Fat 5.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 122.4 mg, Sugar 19 g
WHOLE WHEAT BANANA OAT MUFFINS
Relatively healthy muffins! Moist and tasty!
Provided by rwodatch
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
- Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 33.8 g, Cholesterol 32.2 mg, Fat 14.4 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 13.4 g
STRAWBERRY BANANA OATMEAL MUFFINS
These Strawberry Banana Oatmeal Muffins are made with no eggs, no dairy, and only wholesome ingredients for a healthy breakfast.
Provided by Carine Claudepierre
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
- Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
- Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
- In another mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet and pour in the finely diced strawberries. If yours are thawed, discard juice released or the muffins will be too moist.
- Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top if desired.
- Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool in the pan for 5 minutes, then release and cool down on a wire rack. Brush some maple syrup on top for extra sweetness if desired.
Nutrition Facts : ServingSize 1 muffin, Calories 162.4 kcal, Carbohydrate 24.1 g, Protein 2.4 g, Fat 6.7 g, SaturatedFat 5.3 g, Sodium 239.9 mg, Fiber 1.8 g, Sugar 6.7 g, UnsaturatedFat 0.8 g
STRAWBERRY OAT MUFFINS
This recipe came from SparkPeople. It makes a really good (and dense) muffin that everyone loves...even the kiddos!
Provided by Kelly0412
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease and flour a muffin pan or use paper liners.
- In a small bowl, combine oats and buttermilk, and let stand 5 minutes.
- In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
- In a large bowl, beat together the egg, applesauce, brown sugar and vanilla. Blend in the oat-buttermilk mixture. Stir in the flour mixture, just until moistened. Fold in the strawberries. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes or until toothpick inserted into the center comes out clean.
STRAWBERRY BANANA WHEAT AND OAT MUFFINS
I love strawberries and bananas and this is my little twist on plain old nanna bread. This is not a sweet recipe, If you like sweet, you may want to add some sugar. We don't care for real sweet muffins and breads.You may use fresh strawberries with this, but you may need to cook a little bit less.
Provided by MsSally
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Mix all dry ingedients in a medium bowl and set aside.
- Mix all wet ingredients and combine with the dry.
- Spray a 12 hole muffin pan with cooking spray, (I prefer the one with flour).
- Fill muffins 3/4 full and place in oven for 17 minutes.
Nutrition Facts : Calories 162.8, Fat 3.2, SaturatedFat 0.5, Cholesterol 0.3, Sodium 77.5, Carbohydrate 30.8, Fiber 3.4, Sugar 11.8, Protein 4.5
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