BANANA ORANGE MUFFINS
Got it from the Quaker Oatmeal website and wanted to try it. It is described as a kid favorite, low sodium, lower fat, and less than 30 minutes.
Provided by hellokitty
Categories Quick Breads
Time 29m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
- In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
- Fill muffin cups almost full.
- Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
BANANA PECAN MUFFINS
These favorite banana pecan muffins are perfectly moist and packed with banana flavor.
Provided by Ann Otis
Categories Breakfast/Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup regular-sized muffin tin with paper liners.
- Cut two of the bananas into pieces and place in the bowl of a stand mixer fitted with the whisk attachment. Add the brown sugar and whip on medium high speed for around three minutes or until pretty smooth.
- Add the melted butter, eggs and vanilla to the banana sugar mixture, and keep whipping for another 2 - 3 minutes, until well combined.
- Mash the remaining two bananas in a small bowl until mostly smooth, with only small chunks remaining.
- In a medium bowl, whisk together the flour, baking soda and salt. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula until just combined. Fold in the mashed bananas.
- Divide the batter evenly in the muffin cups. Sprinkle the tops with pecans and bake for about 18 to 20 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 322 kcal, Carbohydrate 43 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 351 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
BANANA PECAN MUFFINS
This is a great banana muffin recipe,and the first recipe I have ever posted. It is from the Totally Muffins Cookbook. They are moist and delicious. I hope you enjoy them!!
Provided by snowangel
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
- In a bowl combine flour, baking pwdr & salt.
- In another bowl cream butter, sugar and vanilla until smooth and creamy.
- Beat in eggs one at a time.
- Add mashed bananas and beat until combined.
- Stir dry ingredients into banana mixture just until flour disappears.
- Lightly stir in nuts, choc chips or a mix of both.
- Spoon batter into muffins cups to the top.
- Bake 20 minutes or until toothpick comes out clean.
- These double and freeze well.
- Note: I like to use a mix of pecans & chocolate chips.
Nutrition Facts : Calories 281.9, Fat 13.7, SaturatedFat 5.6, Cholesterol 55.6, Sodium 259.9, Carbohydrate 37.1, Fiber 1.9, Sugar 17.1, Protein 4.2
BANANA PECAN MUFFINS
A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.
Provided by SharleneW
Categories Quick Breads
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
- Beat butter and sugar together at medium speed until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in bananans until smooth.
- Mix together flour, salt, baking powder and baking soda.
- Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
- Stir in pecans and vanilla.
- Do not overmix batter; it should not be completely smooth.
- Spoon batter into prepared pan, filling two-thirds full.
- Bake until lightly golden, 15 to 18 minutes.
- Transfer to a wire rack to cool slightly.
- Serve warm.
Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1
BANANA-ORANGE BRAN MUFFINS WITH PECANS AND RAISINS
Great muffins with no added sugar. Try them for a weekend breakfast warm from the oven or any time you want a quick snack that is good for you. Yummy!
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Spray 12-cup muffin tin with nonstick cooking spray and set aside.
- In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
- Stir in bran flakes, let sit about 15 minutes to soften cereal.
- In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt.
- Add to cereal mixture and stir just until combined.
- Gently fold in raisins and pecans. Spoon batter evenly into muffin tins.
- Bake 20 to 25 minutes or until done.
- Cool 5 minutes in tin.
Nutrition Facts : Calories 159.7, Fat 7, SaturatedFat 0.7, Cholesterol 15.5, Sodium 153, Carbohydrate 23.7, Fiber 2.8, Sugar 10.5, Protein 3.1
ORANGE & BANANA BRAN MUFFINS
I was trying to come up with something diff. For breakfast are after school snacks using what I had on hand and came up with this. Hope you like it! We really did They r great served warm with butter!
Provided by halloweencat01
Categories Quick Breads
Time 25m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Mix all ingredients together except the instant oatmeal, mix with electric mixer till mixed good. Pour into paper lined muffin pan. Sprinkle with your choice instant oatmeal ( I used simply harvest's brown sugar and pecan) Bake at 250-300 for about 15 minute May have to adjust baking time to your oven.
Nutrition Facts : Calories 105.9, Fat 1.2, SaturatedFat 0.6, Cholesterol 13.8, Sodium 279.5, Carbohydrate 21.9, Fiber 2, Sugar 7, Protein 2.9
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