Wholemeal Banana Muffins Recipes

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WHOLE GRAIN BANANA MUFFINS



Whole Grain Banana Muffins image

Fantastic tasting oat bran and whole wheat banana muffin.

Provided by caetb

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 15

¾ cup whole wheat pastry flour
½ cup whole wheat flour
1 cup oat bran
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup raisins
½ cup nonfat plain yogurt
¼ cup low fat sour cream
¼ cup unsweetened applesauce
¼ cup maple syrup
2 teaspoons egg whites
1 teaspoon vanilla extract
3 small ripe bananas, mashed
¼ cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
  • In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
  • Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 37.9 g, Cholesterol 2.2 mg, Fat 3.3 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 194.8 mg, Sugar 18.9 g

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

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

WHOLEMEAL BANANA MUFFINS



Wholemeal Banana Muffins image

Make and share this Wholemeal Banana Muffins recipe from Food.com.

Provided by Kitzy

Categories     Dessert

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

200 g plain whole wheat flour
1 tablespoon baking powder
1 pinch salt
1/2 teaspoon ground nutmeg
55 g raisins
55 g butter, melted
55 g light brown sugar
1 egg, beaten
200 ml milk
2 medium bananas, peeled and mashed with a little
lemon juice

Steps:

  • Preheat the oven to 200C/400F/gas mark 6. Prepare the muffin tray with paper cases.
  • Mix the flour, baking powder, salt, nutmeg and raisins in a bowl.
  • In a seperate bowl mix together the melted butter, sugar, egg and milk. Pour this over the dry ingredients and fold together. Don't overmix.
  • Gently fold in the mashed bananas. Spoon the mixture into the paper cases and cook for around 20 minutes.

Nutrition Facts : Calories 164.1, Fat 5.2, SaturatedFat 2.9, Cholesterol 29.7, Sodium 147.4, Carbohydrate 28.1, Fiber 2.8, Sugar 11.5, Protein 3.8

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