Banana Walnut Bran Muffins Recipes

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BANANA NUT BUTTERMILK ALL BRAN MUFFINS



Banana Nut Buttermilk All Bran Muffins image

This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mixture.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup brown sugar, packed
1/2 cup white sugar
1 cup hot buttermilk (heat in microwave until hot)
1 cup all-bran cereal
1 large egg
1/2 cup vegetable oil
3/4 cup pureed banana (1 cup is okay also)
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2-1 teaspoon cinnamon (optional)
1 cup raisins (optional)
1/2 chopped walnuts (optional)

Steps:

  • Set oven to 375 degrees F.
  • Set the oven rack to second lowest position.
  • Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
  • Set the muffin trays on a baking sheet (the baking sheet is optional).
  • In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
  • Meanwhile puree the banana.
  • After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
  • Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
  • Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
  • Fold in nuts and raisins (if using).
  • With an ice cream scoop, divide the batter evenly between the muffin cups.
  • Bake about 22-28 minutes or until muffins test done.
  • *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.

Nutrition Facts : Calories 242.7, Fat 10.1, SaturatedFat 1.5, Cholesterol 16.3, Sodium 268.9, Carbohydrate 36.5, Fiber 2.2, Sugar 20.3, Protein 3.6

BANANA NUT MUFFINS



Banana Nut Muffins image

Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.

Provided by Tyler Florence

Categories     dessert

Time 27m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  • In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  • Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

BANANA-BRAN MUFFINS



Banana-Bran Muffins image

By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

Provided by Patsy Jamieson

Categories     Healthy Muffin Recipes

Time 1h

Number Of Ingredients 15

2 large eggs
⅔ cup packed light brown sugar
1 cup mashed ripe bananas, (2 medium)
1 cup buttermilk, (see Ingredient notes)
1 cup unprocessed wheat bran, (see Ingredient notes)
¼ cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
¾ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1/2 cup chocolate chips, (optional)
1/3 cup chopped walnuts, (optional)

Steps:

  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
  • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.
  • Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 34.1 g, Cholesterol 31.8 mg, Fat 6.2 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 216.6 mg, Sugar 15.4 g

BLACK WALNUT BANANA MUFFINS



Black Walnut Banana Muffins image

Absolutely marvelous tasting muffins. I usually make these in the Fall when nuts are fresh and in good supply.

Provided by Steve P.

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

3 bananas
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup margarine, melted
1 cup all-purpose flour
1 cup wheat flour
1 1/2 teaspoons baking soda
3 tablespoons buttermilk
2/3 cup black walnut, chopped

Steps:

  • Preheat oven to 300ºF;.
  • Mash bananas in a medium bowl.
  • Add sugar, brown sugar, and eggs; mix well.
  • Add margarine.
  • Stir in flour and baking soda.
  • Add buttermilk and Black Walnuts.
  • Mix until just moistened.
  • Spoon into paper lined muffin tins.
  • Bake for 20 minutes.

Nutrition Facts : Calories 289.4, Fat 12.9, SaturatedFat 1.9, Cholesterol 35.4, Sodium 266.3, Carbohydrate 40.2, Fiber 2.7, Sugar 21.1, Protein 5.7

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

BANANA-WALNUT BRAN MUFFINS



Banana-Walnut Bran Muffins image

These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness and flavor.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 muffins

Number Of Ingredients 16

Cooking spray
1 1/4 cups whole-wheat pastry flour or white whole-wheat flour
1/2 cup bran flakes
1/3 cup plus 1 tablespoon walnuts, toasted and finely chopped
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Fine salt
1/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
2/3 cup packed light brown sugar
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
2 ripe medium bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract
Turbinado sugar for sprinkling, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
  • Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
  • Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. 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 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.

Nutrition Facts : Calories 260 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams

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