HEALTHY BANANA OAT MUFFINS
These potassium- and fiber-packed muffins are great as a quick grab-and-go breakfast or after-school snack. Browning the butter adds a nutty, almost caramel-like flavor to the batter and the sour cream ensures that the muffins stay nice and moist.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
- In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
- Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.
QUICK OAT BRAN AND BANANA MUFFINS
Provided by Cynthia Paige Ward
Categories Bread Breakfast Brunch Bake High Fiber Banana Pecan Oat Healthy Bon Appétit North Carolina Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with paper muffin cups. Combine first 5 ingredients in large bowl. Whisk milk, butter, egg whites and vanilla to blend in medium bowl. Add milk mixture to dry ingredients, stirring until just combined. Mix in bananas and 1/2 cup pecans. Divide batter among prepared muffin cups. Sprinkle remaining pecans over each muffin. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.
BANANA MUFFINS I
This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!
Provided by MEVERTSE
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 16.9 g, Cholesterol 17.6 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 193.6 mg, Sugar 6.5 g
BANANA MUFFINS WITH BROWN SUGAR STREUSEL
Our best banana muffin recipe gets a boost from brown butter, brown sugar, cinnamon, and nutmeg. These are better than the ones at your local bakery.
Provided by Laurie Ellen Pellicano
Time 45m
Yield Makes 12
Number Of Ingredients 19
Steps:
- In a medium bowl, mix 1/2 cup (100 g) dark brown sugar, 1/4 cup (31 g) unbleached all-purpose flour, and a pinch kosher salt to combine. Add 2 Tbsp. rolled oats and 2 Tbsp. unsalted butter, at room temperature and cut them in with a fork or your fingers until the mixture begins to clump together. When pressed, the streusel should clump together in your fist but crumble into nice lumps. Mix a bit longer, if needed. Transfer to a small container and refrigerate until ready to use. Do ahead: Streusel can be made up to 1 month ahead and frozen in an airtight container, or up to 2 weeks ahead and refrigerated in an airtight container.
- Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
- Heat ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and immediately whisk in ½ cup (100 g) dark brown sugar to combine. Cool to room temperature.
- Whisk together 2¼ cups (281 g) unbleached all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. kosher salt, and ¼ tsp. freshly grated nutmeg in a medium bowl.
- Add 2 large eggs to the brown butter mixture and whisk until smooth. Whisk in 1 cup mashed ripe banana (from about 2 large or 3 small), ¾ cup plain whole-milk yogurt (not Greek), and 1 tsp. vanilla extract.
- Fold dry ingredients into wet ingredients until halfway combined. Add 1 ripe banana, coarsely chopped and ½ cup (64 g) toasted walnuts, coarsely chopped, if using, and mix until just combined and no flour streaks remain.
- Divide batter evenly among muffin cups, filling them to the brim. Top each with 1 tablespoon (heaping) streusel and lightly press with your hands to adhere. (You may have excess streusel.)
- Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25-30 minutes. Let sit in pan until cool enough to handle, about 3 minutes, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.
BANANA OAT MUFFINS
A healthy and delicious morning treat!
Provided by Karen Resciniti
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine flour, oats, sugar, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g
BANANA OAT MUFFINS WITH SOUR CREAM
I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!
Provided by AAMMEGAN
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
- To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
- Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 41.4 g, Cholesterol 60.6 mg, Fat 18.1 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 319 mg, Sugar 23.8 g
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