Banana Bran Muffins Fruit Juice Sweetened Recipes

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THE HEALTHIEST BANANA BRAN MUFFINS



The Healthiest Banana Bran Muffins image

These are no ordinary bran muffins. These are sweetened with bananas and applesauce, plus they're made with whole wheat flour, making them the healthiest banana bran muffins. They're high in fiber, low in sugar and make the perfect snack when served with nut butter, butter or jam!

Provided by Nourished by Caroline

Categories     Snack

Time 35m

Number Of Ingredients 10

2 large overripe bananas, (mashed (about 1 cup))
1/2 cup applesauce, (unsweetened)
2 large eggs
1/4 cup avocado oil ((or other neutral tasting oil))
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup wheat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F. Lightly grease the bottom of a muffin pan or use muffin liners.
  • Mix all the wet ingredients in a medium mixing bowl.
  • Stir all the dry ingredients together in a different bowl, then stir in the wet ingredients until combined. Avoid overmixing.
  • Transfer to the prepared muffin pan, making 12 muffins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let them cool a few minutes before removing from the pan.

FRUIT-SWEETENED MINI BANANA MUFFINS



Fruit-Sweetened Mini Banana Muffins image

There are only 6 grams of sugar in each of these little muffins and all of it comes from the fruit and milk - there's no added or refined sugar!

Provided by Food Network Kitchen

Time 1h15m

Yield about 24 muffins

Number Of Ingredients 13

Nonstick cooking spray
1 cup raisins
2 large pitted dates
1 3/4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon orange zest
1/2 cup milk
2 small ripe bananas, half of one cut into 24 very thin slices and the remaining 1 1/2 cut into small chunks

Steps:

  • Preheat the oven to 350 degrees F and spray the muffin pan with nonstick spray.
  • Put the raisins and dates in a medium bowl and cover with very hot water. Let soak until the fruit is very soft, about 25 minutes. Drain and then puree until smooth in a food processor, scraping the bowl frequently.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the milk and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold the banana chunks into the batter.
  • Divide the muffin batter evenly among the mini muffins cups. Dampen your hands and smooth the tops of each mound of batter. Top each with a thin slice of banana. Bake until the muffins are golden and bounce back when pressed, about 18 minutes. Let cool in the pan for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.

Nutrition Facts : Calories 100 calorie, Fat 4.5 grams, SaturatedFat 2.5 grams, Cholesterol 25 milligrams, Sodium 95 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams

BANANA BRAN MUFFINS



Banana Bran Muffins image

Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
2 eggs
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas (2 to 3 medium)
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

BANANA BRAN MUFFINS (FRUIT JUICE SWEETENED)



Banana Bran Muffins (Fruit Juice Sweetened) image

These high fiber muffins are made from all whole grains, are extremely low fat and have no sugar added. They are chewy, but not too dense.

Provided by MandAs

Categories     Quick Breads

Time 40m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 9

2 cups whole wheat flour, 100%
2 cups wheat bran, unprocessed
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
4 bananas, mashed
4 egg whites
1 (12 ounce) can white grape juice concentrate

Steps:

  • Preheat oven to 350°F
  • In a bowl, mix together the flour, bran, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, mix together the mashed banana, egg whites, and juice concentrate.
  • Add the dry mixture to the wet ingredients stirring as little as possible until just combined.
  • Spoon into greased muffins cups. (This recipe will make 18 standard muffins or 12 jumbo).
  • Bake for 25 minutes. (30 if making jumbo muffins).

Nutrition Facts : Calories 121.4, Fat 0.7, SaturatedFat 0.1, Sodium 324, Carbohydrate 28.7, Fiber 5.3, Sugar 11.7, Protein 4

BANANA BRAN MUFFINS



Banana Bran Muffins image

Provided by Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 13

1 1/3 cups white whole-wheat flour (see Cook's Note)
1/2 cup bran flakes
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
1/2 cup sour cream
2 ripe medium bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract
Turbinado sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, bran flakes, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture to the flour mixture and gently fold until just incorporated (a few lumps are OK). Evenly divide the batter among the muffin cups; sprinkle with turbinado sugar. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. Copyright 2016 Television Food Network, G.P. All rights reserved

BANANA BRAN MUFFINS



Banana Bran Muffins image

Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!

Provided by Janet

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 12

½ cup butter, softened
½ cup brown sugar
3 bananas, mashed
¼ cup milk
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
  • In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
  • Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.4 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 265.5 mg, Sugar 13 g

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