Whole Grain Banana Yogurt Muffins Recipes
BANANA YOGURT MUFFINS
I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!
Provided by SJG3483
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
- Add contents of wet mixture to dry ingredients and mix- do not over mix.
- Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
- Bake at 400 degrees for 20-25 minutes or until golden.
Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3
WHOLE GRAIN BANANA MUFFINS
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
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-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
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
LOW-FAT, 100% WHOLE GRAIN BANANA MUFFINS
I make this with Hodson Mill Whole Grain Pancake Mix which consists of whole grain wheat flour and whole cornmeal.... and it's cheap too! This is not a cake-y muffin.... it's lightly sweet and grainy. It's great for breakfast... 2 of these and a glass of milk tide me over for hours. I use Smart Balance Butter Blend because it has butter to give it real buttery taste and the Smart Balance has healthful benefits that butter lacks. The best thing about Smart Balance Butter Blend is that it doesn't sacrifice taste! You could choose to use the same amount of olive oil, applesauce, or even non-fat yogurt instead of butter for even more health benefits, but it may sacrifice the taste. You can use any kind of sugar but dark brown sugar has a lower glycemic index than white sugar. Never ever use margarine in these! Margarine is loaded with trans fats (partially hydrogenated oils), even when the label says 0g trans fats on them. If a serving has less than 1g of trans fats, they can legally label them as "0g trans fats".... which means there could be .99g of trans fats per serving. Trans fats consumption leads to the hardening of arteries (atherosclerosis), which can lead to heart disease. Also, do not substitute in Splenda for sugar. Splenda (sucralose) is chlorinated sugar (sucrose), which is highly reactive in the body! This is my first recipe here, I hope you love these muffins!
Provided by rammynoodles
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Mix dry ingredients.
- Pour milk onto dry ingredients.
- Combine egg, butter, mashed banana. Add to dry ingredients.
- Combine all ingredients until well blended. Make sure banana is thoroughly mashed.
- Grease 12 muffin pan or line them with muffin cups.
- Divide batter evenly among them.
- Bake 20 - 25. I take mine out right at 20, because I want them to stay moist.
Nutrition Facts : Calories 157.1, Fat 5.2, SaturatedFat 2.9, Cholesterol 26.6, Sodium 203.8, Carbohydrate 26, Fiber 2.4, Sugar 11.4, Protein 3.2
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