Jumbo Honey Banana Bran Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
• With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Steps:

• Heat oven to 375 degrees.
• Generously grease 6 jumbo muffin tins or line with jumbo paper liners.
• In a large bowl stir together the bran with milk; let sit for 5 minutes, then stir in mashed bananas, melted butter, vanilla honey and egg; stir to combine.
• In another bowl stir together flour with baking powder and salt; add to the wet ingredients and stir with a wooden spoon JUST until combined (any lumps are okay!).
• Add in nuts (if using).
• Divide the batter between the six muffin tins.
• Bake for 28-32 minutes or until muffins test done.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt.
• In another bowl, whisk egg, oil and brown sugar together.
• In a small bowl mix together the mashed banana, buttermilk and molasses; add/mix into the oil mixture to combine.
• If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture.
• Make a well in the center of the flour mixture.
• Add in the banana/oil mixture into the flour mixture; stirring only to combine (do not overmix, don't worry about any lumps).
• Gently stir in raisins and nuts.
• Divide evenly between prepared muffin cups (almost to the top).
• Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.

Steps:

• Add the baking soda to the yogurt in a larger cup or bowl. Set this aside.
• Beat eggs, oil ,mashed bananas and sugar.
• Combine the flour, bran, raisons and sunflower seeds. Add the yogurt/soda mixture to the egg, bananas, then add the flour. Put into paper-lined large muffin tins and bake at 400 degrees for 18 to 20 minutes.

Steps:

• Put bananas in large bowl and blend with an electric mixer until well mashed. Add bran cereal and milk, and let stand for 5 minutes.
• Add brown sugar, oil, and egg to mixer bowl and blend well. Add pecans and raisins, and blend inches.
• In another bowl, combine flour, baking powder, salt and spices. Stir into the bran mixture until just combined.
• Spoon batter into greased muffin tins until 2/3 full. Bake at 375 for 20-25 minutes.

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
• To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
• Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
• Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

Steps:

• Preheat oven to 375 degrees.
• Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
• Mash ripe bananas with fork or puree in food processor.
• Chop nuts or dried fruit, if using.
• In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
• In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
• Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
• Place into muffin cups immediately and put into oven.
• Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.