Best Prune Oatbran Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA, BRAN AND PRUNE MUFFINS



Banana, Bran and Prune Muffins image

This my own concoction, It contains more bran than flour and prunes as well. This should get you "going" and it's so good for you.Nothing has to be exact in the measurements. For extra nutrition I added ground flax seed and ground Salba, also Kretchmer wheat germ. This is not a sweet muffin, if you want more sugar just increase the brown sugar. If you don't know what Salba is I found this explanation very informative. The zaar computer will not accept Salba as an ingredient so I'm adding here. 1/8 cup Salba (optional Salba® is packed with more energizing nutrition than any other vegetable source, even Flax. After more than a decade of testing, no single food known to man can match Salba's® nutritional power. This ancient grain is rich in Omega 3 fatty acids, with an optimal Omega 3 to 6 ratio, beneficial fibre, Calcium, Magnesium, Iron, Vitamin C, Potassium, vegetable proteins plus vital age-fighting antioxidants. Clinical studies suggest Salba's® unique nutritional make-up can: help boost energy levels, reduce blood pressure, improve your heart health, promote balanced blood sugar, aid in hunger management, promote healthy weight loss and support easy digestion.

Provided by Dorel

Categories     Breakfast

Time 45m

Yield 6-12 serving(s)

Number Of Ingredients 15

1 1/2 cups natural bran
1 cup flour (I use whole wheat)
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
4 bananas, to make about 1 3/4 cups when mashed
3/4 cup milk
1/2 cup oil, like canola is good
1 1/2 cups prunes, chopped
1/2 cup nuts, chopped (optional)
1/8 cup flax seed, ground (optional)
1/8 cup wheat germ (optional)

Steps:

  • Turn oven on to 375°.
  • Combine all dry ingredients in large bowl.
  • Mix cut up prunes into flour mixture using your hands so you can separate the pieces and each piece gets coated with flour mixture.
  • You can mash all bananas or you can do what I do and slice one of them.
  • In smaller bowl mix all wet ingredients including bananas until well mixed.
  • Add wet ingredients to dry and fold to mix gently.
  • Don't over mix.
  • Spoon into paper lined or greased muffin tins.
  • I make 6 giant muffins or you can make 12 ordinary size muffins.
  • Baking time will vary from about 20 minutes for regular size to 30 minutes for giant size.

GIANT BRAN AND RAISIN MUFFINS



Giant Bran and Raisin Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6

Number Of Ingredients 12

6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 1/2 cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
  • Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
  • Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
  • Turn muffins out of the pan, and let them cool on a rack.

HEALTHY PRUNE-OATMEAL MUFFINS



Healthy Prune-Oatmeal Muffins image

I found a recipe similiar to this, but made some changes to make it a little healthier. These muffins have a cakey texture, and are out of this world delicious! I made mine in a larger muffin tin and made 6, but you could make smaller ones if you wished. But they are so wonderful, and great for breakfast, why would you want a small one???

Provided by Lou6566

Categories     Breads

Time 25m

Yield 6-12 serving(s)

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 cup oat flour
1 tablespoon wheat germ
1/4 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups oats (quick rolled)
1 cup prune, pitted and chopped
1 cup low-fat buttermilk
1/4 cup light butter, softened
1/4 cup molasses
1 large egg

Steps:

  • Preheat oven to 400 degrees.
  • Mix together the flours, splenda baking powder,salt,wheat germ, and soda. Stir in the oats and prunes.
  • Add the buttermilk, butter, molasses, and egg, and stir til mixed. Batter will resemble cake batter. Pour into a non stick muffin tin. Either 6 large muffin size, or 12 small size. Bake until lightly brown and springy. Turn muffins out of pan and allow to cool. Delicious warm or cold.

Nutrition Facts : Calories 333.2, Fat 8.2, SaturatedFat 4.1, Cholesterol 47.1, Sodium 688.8, Carbohydrate 59, Fiber 4.9, Sugar 21.1, Protein 8.7

ORANGE PRUNE MUFFINS



Orange Prune Muffins image

Although I haven't tried this recipe yet, I think it looks good and healthy. It has very little refined sugar and lots of oats. I found it on the back of a Great Value (Wal-Mart) Prunes box. I plan to make it soon for my prune-loving daughter. Since I haven't made it yet, the prep time is a guess.

Provided by jbronwynne

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup pitted prune
1 ripe banana
3/4 cup milk
1/4 cup orange juice
1 egg, beaten
2 teaspoons grated orange peel
1 cup oat bran
1/2 cup rolled oats
3/4 cup flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon

Steps:

  • Mix prunes and banana in food processor until combined well. Stir in milk, orange juice, egg and orange peel.
  • In a separate bowl, mix oat bran,oats, flour, brown sugar, baking powder and cinnamon. Make a well in the center of dry ingredients and pour in prune/banana mixture. Stir until combined.
  • Fill 12 paper-lined muffin tins 2/3 full and bake at 400 degrees F for about 20 minutes or until centers spring back when pressed.

Nutrition Facts : Calories 132.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 17.6, Sodium 106, Carbohydrate 29, Fiber 3.2, Sugar 9.6, Protein 4.1

OATMEAL-PRUNE MUFFINS - WILLAMETTE VALLEY OREGON



Oatmeal-Prune Muffins - Willamette Valley Oregon image

I don't recall when I received this recipe. I do however, recall eating my first one fresh from the oven. They are a nice change from the heavy brans and the all too common blueberry and strawberry muffins.

Provided by ValkyrieQueen

Categories     Breads

Time 30m

Yield 1 muffin, 12-36 serving(s)

Number Of Ingredients 11

1 1/3 cups flour, all purpose
3/4 cup oats, rolled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/2 cup brown sugar, packed
1/4 cup oil
1/2 teaspoon vanilla
1 cup prune, dried, pitted, snipped

Steps:

  • Grease eighteen 1 3/4 inch or twelve 2 1/2 inch muffin cups or line them with paper baking cups; set aside.
  • In a large mixing bowl stir together flour, oats, baking powder, baking soda, and salt.
  • Make a well in the center of the dry mix.
  • In a second bowl combine the egg, milk, brown sugar, oil, and vanilla.
  • Add the egg mixture all at once to the dry mixture.
  • Stir until moistened- batter should be lumpy.
  • Fold prunes into the batter.
  • Spoon half the batter into the small muffin cups or all into the large muffin cups.
  • Bake at 400 for 10-12 minutes for the small muffins or 16-18 for the large muffins.
  • Cool on a wire rack for 5 minutes; serve warm.

Nutrition Facts : Calories 214.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 17.6, Sodium 178.1, Carbohydrate 36.3, Fiber 2.4, Sugar 14.5, Protein 4.4

OAT BRAN MUFFINS



Oat Bran Muffins image

This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!

Provided by Bron

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Yield 12

Number Of Ingredients 9

½ cup dark brown sugar
1 ½ cups oat bran
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
1 cup chilled applesauce
4 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
  • Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
  • Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
  • VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g

MOLASSES PRUNE MUFFINS



Molasses Prune Muffins image

Make and share this Molasses Prune Muffins recipe from Food.com.

Provided by Outta Here

Categories     Quick Breads

Time 33m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 cup rolled oats, quick-cooking type
3/4 cup sugar
1/4 cup toasted wheat germ
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prune puree
1 cup low-fat buttermilk
1/2 cup ricotta cheese, part skim milk
3 tablespoons canola oil
2 tablespoons molasses
1 tablespoon vanilla extract
1 large egg

Steps:

  • Preheat oven to 400°F.
  • Coat 18 muffin cups with nonstick cooking spray.
  • Combine first 8 ingredients in a large bowl.
  • Combine remaining ingredients and stir well with a whisk.
  • Add to flour mixture and stir just until moist.
  • Spoon batter into 18 muffin cups.
  • Bake 18 minutes or until done. Remove from pan immediately and cool on wire rack.

OATMEAL AND PRUNE MUFFINS



Oatmeal and Prune Muffins image

Categories     Bread     Bake     Quick & Easy     Prune     Oat     Molasses     Gourmet

Yield Makes 12 muffins

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups quick-cooking rolled oats
1 cup chopped pitted prunes
1 cup buttermilk
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup unsulfured molasses
1 large egg, beaten lightly

Steps:

  • In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.

Related Topics