BANANA RAISIN MUFFINS RECIPES

Name: Banana Oat Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 3/4 cup all-purpose flour; 3/4 cup quick-cooking oats; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon ground nutmeg; 2 egg whites; 1 cup mashed ripe bananas (about 2 medium); 1/2 cup packed brown sugar; 1/4 cup fat-free milk; 1/4 cup canola oil; 1/2 cup chopped pecans

BANANA OAT MUFFINS RECIPE: HOW TO MAKE IT

Banana Oat Muffins Recipe: How to Make It image

Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. The muffins are low in cholesterol, but you’d never know it. My husband and I love them. —Marjorie Mott, Galatia, Illinois

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 egg whites
1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/4 cup fat-free milk
1/4 cup canola oil
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 180 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 24g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

RAISIN BRAN MUFFINS RECIPE | MARTHA STEWART

Raisin Bran Muffins Recipe | Martha Stewart image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Total Time 40 minutes

Prep Time 10 minutes

Yield Makes 6

Number Of Ingredients 10

Ingredients

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Nutrition Facts : Calories 265 g, FatContent 12 g, FiberContent 3 g, ProteinContent 6 g

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Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. The muffins are low in cholesterol, but you’d never know it. My husband and I love them. —Marjorie Mott, Galatia, Illinois
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Calories 180 calories per serving

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