NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS
For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Provided by Speck
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g
BANANA BREAD MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
BANANA-BERRY MUFFINS
These muffins are jam-packed with fresh berries and are super moist! The tartness of the raspberries is perfectly balanced by the brown sugar and banana. The banana flavor is very light and used to highlight the berries.
Provided by ScrappieDoo
Categories Quick Breads
Time 35m
Yield 8 large muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Grease muffin cups or use muffin liners.
- Combine flour, white sugar, salt and baking powder.
- Place vegetable oil into a 1-cup measuring cup; add egg and enough milk to get 1 cup of liquid. Pour this into flour mixture and mix.
- Add mashed banana, then fold in blueberries and raspberries.
- Fill muffin cups to top.
- FOR TOPPING: Combine the topping ingredients. Mix with fork until crumbly and sprinkle over muffins before baking.
- Bake for 20-25 minutes, or until done.
Nutrition Facts : Calories 331.2, Fat 13.4, SaturatedFat 3.5, Cholesterol 32.3, Sodium 277, Carbohydrate 50.1, Fiber 2.6, Sugar 26.4, Protein 4.3
BANANA BERRY MUFFINS
These are so easy and a great way to use up bananas and blackberries when in season but can use any berries.
Provided by kiwi farmers wife
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F/ 204°C.
- Grease or line 12 muffin cups.
- Sift flour, baking powder, salt and cinnamon in a bowl.
- Beat bananas in a large bowl with electric mixer until mashed, add eggs, brown sugar, butter and vanilla, beat until well mixed.
- Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in berries just until combined.
- Spoon into prepared cups evenly. Bake 20-25 minutes or until golden. Cool on wire rack, enjoy.
BANANA BERRY MUFFINS
In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. "The original recipe called for bran cereal with raisins," she says. "But I was out of that cereal one day, so I used plain bran flakes and added blueberries instead of raisins. Now I always make it this way."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine bran flakes and buttermilk; set aside. , In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled). , Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. , Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 249mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
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
BANANA-BLUEBERRY MUFFINS
Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe bananas, and one cup of frozen blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
- In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
- With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
- Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Nutrition Facts : Calories 222 g, Fat 9 g, Fiber 2 g, Protein 4 g
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