Whole Wheat Banana Nut Muffins Recipes

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WW OAT BANANA NUT MUFFINS



Ww Oat Banana Nut Muffins image

Make and share this Ww Oat Banana Nut Muffins recipe from Food.com.

Provided by birdgirl58

Categories     Quick Breads

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

2 large bananas, very ripe
4 tablespoons honey
1/2 cup skim milk
1 large egg white
1 tablespoon vegetable oil
1/2 cup walnuts, chopped
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup rolled oats
1 cup whole wheat flour

Steps:

  • Pre-heat oven to 400 degrees F.
  • Line muffin cups with 12 paper inserts or spray with oil spray.
  • In a medium size bowl, peel and mash bananas. Add honey, egg white, milk and oil. Mix well.
  • In another bowl, mix flour, rolled oats, baking soda, salt, baking powder and chopped walnuts. Mix well.
  • Add wet ingredients to dry and mix just until moistened well. Divide batter evenly between the 12 muffin cups and cook 18-22 minutes until slightly brown on tops or until desired doneness.
  • Remove muffins from pan and let cool completely on wire rack.
  • Store in refrigerator or freeze.

Nutrition Facts : Calories 285.3, Fat 10, SaturatedFat 1.2, Cholesterol 0.4, Sodium 324.1, Carbohydrate 46.1, Fiber 5, Sugar 17.5, Protein 7.4

WHOLE WHEAT BANANA OAT MUFFINS



Whole Wheat Banana Oat Muffins image

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

1 cup rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste
2 eggs
¾ cup milk
⅓ cup vegetable oil
¼ cup brown sugar, packed
½ teaspoon vanilla extract
3 extra-ripe bananas, mashed
1 cup walnuts, crushed using a rolling pin

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

WHOLE WHEAT BANANA MUFFINS



Whole Wheat Banana Muffins image

Make and share this Whole Wheat Banana Muffins recipe from Food.com.

Provided by Alison J.

Categories     Healthy

Time 40m

Yield 16-20 serving(s)

Number Of Ingredients 8

1 1/2 cups whole wheat flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 3 bananas)
1 egg
1/2 cup margarine, melted

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.

Nutrition Facts : Calories 123.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 11.6, Sodium 212.3, Carbohydrate 22.4, Fiber 1.8, Sugar 12, Protein 2.1

WHOLE-GRAIN BANANA YOGURT MUFFINS



Whole-Grain Banana Yogurt Muffins image

Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.

Provided by Genevieve Ko

Categories     breakfast, brunch, quick breads, dessert

Time 30m

Yield 12 muffins

Number Of Ingredients 12

1 1/4 cups/150 grams whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe bananas (from about 2 large bananas)
1/2 cup/120 milliliters plain whole-milk yogurt
1 large egg
1/2 cup/110 grams packed light brown sugar
1/4 cup/60 milliliters neutral oil, such as grapeseed or canola
1/4 cup/60 milliliters honey
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Steps:

  • Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
  • Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
  • Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
  • Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams

BANANA WHEAT MUFFINS



Banana Wheat Muffins image

"They're moist and delicious," remarks Donna, who enjoys cooking and gardening. "When I use locally ground flour, these muffins have a slight crunch that's delightful.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonnaise
3/4 cup sugar
1 cup mashed ripe bananas (2 to 3 medium)

Steps:

  • In a large bowl, combine the flours, baking soda and salt. In small bowl, combine the mayonnaise, sugar and bananas; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 304mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

WHOLE WHEAT AND NUTS MUFFINS



Whole Wheat and Nuts Muffins image

Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.

Provided by Laura M.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 cup unbleached all-purpose flour
1 cup whole wheat flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup plain nonfat yogurt
1 cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
  • Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g

HEALTHY WHOLE WHEAT BANANA MUFFINS



Healthy Whole Wheat Banana Muffins image

Provided by Elyse

Yield 24

Number Of Ingredients 10

5 ripe bananas (mashed)
2 large eggs
1 cup cinnamon applesauce
1/4 cup pure maple syrup
3 Tablespoons olive oil
1 Tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups whole wheat flour

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.

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