Whole Wheat Reduced Sugar Banana Nut Muffins Recipes

WHOLE WHEAT REDUCED SUGAR BANANA NUT MUFFINS

Steps:

• Preheat oven to 350ºF.
• Coat muffin pan with baking spray or line with baking tins.
• Beat together oil, eggs, vanilla, Fructevia, and banana puree.
• Stir in remaining ingredients
• Fill muffin cups about 2/3 full of batter.
• Bake for 10-12 minutes or until a toothpick inserted in center of a muffin comes out clean.
• Cool on baking rack about 5 minutes before removing from pan.

WHOLE WHEAT BANANA OAT MUFFINS

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.

BANANA WHEAT MUFFINS

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.

DIETETIC BANANA NUT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
• In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

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.

WHOLE WHEAT HONEY BANANA MUFFINS

Steps:

• Stir together dry ingredients.
• Beat oil and honey together; add eggs and beat well.
• Add bananas and beat to combine.
• Add dry ingredients to wet, alternating with hot water; mix well after each addition.
• Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
• Remove from oven and cool on rack.

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.

WHOLE WHEAT AND NUTS MUFFINS

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.

WHOLE WHEAT BANANA NUT MUFFINS

Steps:

• Peel the bananas and add to mixer - turned on medium speed. Begin adding wet ingredients.
• In another bowl place all dry ingredients and stir together. Slowly begin adding to mixture in bowl. Once this is all mixed together spoon into greased muffin pans 3/4 of the way up.
• Bake at 350 degrees for 20 minutes.

BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.

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.