HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
HEALTHY BANANA MUFFINS
Make and share this Healthy Banana Muffins recipe from Food.com.
Provided by Noodles
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Coat a 12-cup large muffin pan with cooking spray.
- In a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps.
- Stir in oats and cranberries.
- Add oil, egg, milk, carrots and banana and stir until 2 minutes.
- Distribute batter between the 12 muffin cups.
- Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 180.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 15.6, Sodium 271.3, Carbohydrate 32.1, Fiber 2.9, Sugar 12.4, Protein 3.9
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.
HEALTHY BANANA BRAN MUFFINS
This recipe REALLY made 12 muffins and they're only 125 calories a piece, not to mention, they taste great.
Provided by roxygibbs
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Grease or paper line muffin cups (i sprayed).
- Combine cereal, bananas, milk, egg and oil in bowl; mix well. Let stand 5 minutes; stir to break up cereal.
- Combine flour, sugar (sweetner), baking powder, baking soda, spices and nuts (if using) in separate bowl.
- Add flour mixture all at once to cereal mixture, stirring just until moistened.
- Divide evenly among prepared muffin cups, which comes to about a heaping tablespoon per muffin.
- Bake 20-25 minutes or until tester inserted in center comes out clean.
- Serve warm (room temp is OK too).
Nutrition Facts : Calories 139.7, Fat 6, SaturatedFat 1, Cholesterol 19.1, Sodium 158.7, Carbohydrate 19.8, Fiber 1.6, Sugar 6.6, Protein 2.9
HEALTHIER BANANA CRUMB MUFFINS
These muffins are so tasty. I add extra bananas and decrease the sugar. They are healthier and still good.
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
- Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
- Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 38.7 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 352.6 mg, Sugar 18 g
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EASY & HEALTHY BANANA MUFFINS RECIPE | JOYFUL HEALTHY …
From joyfulhealthyeats.com
5/5 (5)Total Time 22 minsCategory BreakfastCalories 164 per serving
- In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add maple syrup, egg, coconut oil, and vanilla extract.
- Add in white whole wheat flour, cinnamon, nutmeg, salt, and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
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4.7/5 (27)Total Time 45 minsCategory BreakfastCalories 189 per serving
- Heat oven to 325 degrees F. Add the bananas to a large bowl and mash with a fork. Next, add the flax egg, coconut oil, almond milk, vanilla extract and almond extract. Whisk until combined.
- Add the remaining dry ingredients and mix with a wooden spoon or spatula until everything is mixed together and batter is formed.
- Use a 1/4 cup scoop to scoop the batter into a greased 12 cup muffin tin and bake until an inserted toothpick comes out clean or muffins feel firm to the touch, 25-30 minutes. Leave the muffins in the muffin tin for about 5 minutes and then transfer to a wire rack to cool completely.
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From cookieandkate.com
4.9/5 Calories 208 per servingCategory Baked Goods
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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