SIMPLE BREAKFAST MUFFIN RECIPES RECIPES

BANANA BREAKFAST MUFFINS RECIPE | ALLRECIPES

Banana Breakfast Muffins Recipe | Allrecipes image

These banana muffins are moist and tasty! They're not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!

Provided by OleMSRebel

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 muffins

Number Of Ingredients 13

Ingredients

3 ripe bananas, mashed
1?¼ cups white sugar
¾ cup soy milk
? cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.
Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.
Divide batter evenly between the prepared muffin cups.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.

Nutrition Facts : Calories 171.6 calories, CarbohydrateContent 30.1 g, CholesterolContent 10.3 mg, FatContent 5 g, FiberContent 1.7 g, ProteinContent 2.7 g, SaturatedFatContent 0.7 g, SodiumContent 198.6 mg, SugarContent 16.8 g

HEALTHY HARVEST BREAKFAST MUFFINS RECIPE - FOOD.COM

Healthy Harvest Breakfast Muffins Recipe - Food.com image

Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 20

Ingredients

1 cup whole wheat flour
1 1/4 cups oatmeal (whole grain)
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger (fresh or powdered)
2 cups bananas, ripe & mashed (about 4 medium)
2/3 cup applesauce
1/3 cup carrot, shredded
1 large egg
2 tablespoons butter (melted)
1/2 cup slivered almonds
1/2 cup walnut pieces
2 tablespoons butter (melted)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

Steps:

Preheat oven to 375.
Line muffin pan with cups, if desired.
Squirt each cup with non-stick cooking spray.
Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
Add banana mixture to the flour mixture along with the raisins, if you desire.
STIR JUST UNTIL MOISTENED. Do not over stir.
Fill muffin cups 2/3 way full.
Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
Makes 16 small muffins, or 8 giant-sized muffins.

Nutrition Facts : Calories 181.2, FatContent 8, SaturatedFatContent 2.4, CholesterolContent 19.3, SodiumContent 167.2, CarbohydrateContent 26, FiberContent 3, SugarContent 10.6, ProteinContent 3.8

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