HEALTHY BANANA BLUEBERRY MUFFINS - INSPIRED TASTE
These healthier blueberry muffins are a spin off from our popular muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
- Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.
- Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 148, ProteinContent 3 g, CarbohydrateContent 24 g, FiberContent 2 g, SugarContent 10 g, FatContent 5 g, SaturatedFatContent 4 g, CholesterolContent 16 mg
BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Provided by Cassie Best
Categories Breakfast
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Nutrition Facts : Calories 179 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium
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Calories 179 calories per serving
- Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
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From skinnytaste.com
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Calories 127 kcal per serving
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HEALTHY BANANA MUFFINS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Breakfast, Brunch
Cuisine British
Calories 179 calories per serving
- Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
MY MOM’S MUFFINS - THE PIONEER WOMAN – RECIPES ...
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Total Time 38 minutes
Category baking, breakfast, main dish
- Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined. In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown. Serve with softened butter and jelly if you're a rebel like me.
HEALTHY BANANA MUFFINS RECIPE - BBC GOOD FOOD
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Total Time 45 minutes
Category Breakfast, Brunch
Cuisine British
Calories 179 calories per serving
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