Bananaraisinbranmuffins Recipes

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RAISIN BRAN MUFFINS



Raisin Bran Muffins 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     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

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, Fat 12 g, Fiber 3 g, Protein 6 g

BRAN BANANA MUFFINS



Bran Banana Muffins image

Several years ago I experimented with a banana muffin recipe by adding bran cereal. I loved the results and have been making this flavorful version ever since. Try replacing the chocolate chips and nuts with chopped dates for a delicious change of pace. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Time 1h

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
3 medium ripe bananas, mashed
1/2 cup buttermilk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 cups raisin bran
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.

BANANA OATMEAL RAISIN MUFFINS



Banana Oatmeal Raisin Muffins image

Banana Oatmeal Raisin Muffins. Healthy, light, and wholesome breakfast muffins. It packs all the nutrients you need for the day.

Provided by Rasa Malaysia

Categories     Baking Recipes

Time 35m

Number Of Ingredients 12

1/2 cup raisins
1 tablespoon water
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup quick oats + extra for topping
1/2 cup + 2 tablespoons milk
1 large egg
1/2 cup vegetable oil
2 mashed overripe banana

Steps:

  • Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, remove from the refrigerator, squeeze dry and pat with paper towel.
  • Preheat the oven to 380°F (190°C). Line a 12-muffins/cupcakes baking pan.
  • Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the brown sugar and whisk to mix the dry ingredients together. Set aside.
  • Combine the quick oats and milk together in another bowl. Set aside.
  • In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. Add in the mashed banana and mix well.
  • Make a well in the center of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour.
  • Next, fold in the oats and milk mixture. Add the raisin and fold a few more times. Do not over mix.
  • Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the top.
  • Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes or until a cake tester inserted into the center come out clean. Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.

Nutrition Facts : Calories 229 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 12 muffins, Sodium 86 grams sodium, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Delicious Raisin Bran Muffins are easy to make breakfast muffins made with the classic raisin bran cereal we all know and love! The tasty cinnamon muffin surrounds bran flakes and tender bites of raisin and is absolutely perfect with a touch of honey or pat of butter!

Provided by Angela

Categories     Breakfast Recipes     Muffin Recipes

Time 31m

Number Of Ingredients 10

2 cups Raisin Bran
1 cup milk
1 large egg ((beaten, at room temperature) )
1/4 cup unsalted butter ((melted and cooled - or use cooking oil))
1 cup all-purpose flour
2 1/2 tsp baking powder
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon ((optional))

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray.
  • In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon.
  • Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract.
  • Mix the ingredients just enough to incorporate the dry flour into the wet ingredients.
  • Add the raisin bran cereal, stir to combine. Allow the muffin batter to sit for up to 45 minutes if you want the bran flakes to take on the moisture from the batter. *These muffins are the only time I will ever argue that soggy cereal is best!
  • Portion the muffin batter out into your prepared muffin tin, filling each muffin liner between 3/4 and full. Bake at 350 degrees F (175 degrees C) for 16-18 minutes, or until an inserted toothpick comes out clean.
  • Remove the baked muffins and allow to cool in the muffin pan for 10 minutes. Serve warm for best results.

Nutrition Facts : Calories 167 kcal, Carbohydrate 26 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 185 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

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

HEALTHY BLUEBERRY BANANA BRAN MUFFINS



Healthy Blueberry Banana Bran Muffins image

These muffins are perfect for quick and healthy breakfasts or snacks, especially on busy days! They'll keep for at least a week if stored in an airtight container in the refrigerator. To reheat, microwave individual muffins for 15-18 seconds.

Yield 12 muffins

Number Of Ingredients 13

1 ½ cups (180g) oat bran (measured like this and gluten-free if necessary)
¾ cup (195g) mashed banana (about 2 medium-large)
⅔ cup (160mL) nonfat milk or non-dairy milk (see Notes!)
1 tsp vanilla extract
1 cup (120g) whole wheat or gluten-free* flour (measured like this)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg white, room temperature
¼ cup (60mL) molasses
2 tbsp (30mL) pure maple syrup
1 ½ cups (210g) fresh blueberries, divided

Steps:

  • Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
  • In a medium bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
  • In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in 1 ¼ cups of blueberries.
  • Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 22-24 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

BANANA RAISIN MUFFINS



Banana Raisin Muffins image

These muffins would be great for a quick and healthy breakfast or snack on the go. Adapted from a weight loss tracking websites newsletter.

Provided by lauralie41

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup olive oil
1/4 cup 1% low-fat milk
2 medium bananas, mashed (around 1 cup)
1 teaspoon vanilla
1/3 cup raisins

Steps:

  • Preheat oven to 375º degrees.
  • In a large bowl add sugar, baking soda, salt, and flour. Stir well to combine dry ingredients.
  • Add oil, milk, mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins.
  • Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter.
  • Bake for approximately 15-20 minutes or until golden brown. Remove from pan and let cool.

BANANA RAISIN BRAN MUFFINS



Banana Raisin Bran Muffins image

This is a recipe I found on the back of a Roger's Wheat Bran bag, only I tweaked it a little, and the results were fantastic!

Provided by Megohm

Categories     Breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1/3 cup brown sugar, plus
1 tablespoon brown sugar
1/2 teaspoon vanilla
2 small bananas, mashed
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Steps:

  • *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
  • Preheat oven to 375 degrees.
  • Mix together wheat bran and buttermilk; let stand ten minutes or so.
  • Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
  • Mix together flour, baking soda, baking powder and salt.
  • Add to first mixture and stir until just blended.
  • Add raisins and spoon into greased or lined muffin tins.
  • Bake for 15-20 minutes and enjoy! :).

Nutrition Facts : Calories 182.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 263.3, Carbohydrate 29.4, Fiber 4, Sugar 13.7, Protein 3.8

VEGAN BRAN MUFFINS



Vegan Bran Muffins image

These vegan bran muffins make the perfect grab and go breakfast or snack. They are easy to make and crazy delicious!

Provided by Alison Andrews

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 12

1 1/2 cups All Purpose Flour ((188g))
1 cup Wheat Bran ((60g))
1 cup Light Brown Sugar ((200g))
1 tsp Baking Soda
1/4 tsp Salt
1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
1 cup Soy Milk ((240ml) or other non-dairy milk)
1/2 cup Canola Oil ((120ml) or Vegetable Oil)
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
1 tsp Vanilla Extract
1/2 cup Raisins ((70g) Small, Seedless)
1/3 cup Walnuts ((33g) Chopped)

Steps:

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
  • Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
  • Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
  • Add the raisins and stir them in.
  • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
  • Add chopped walnuts to the tops of the muffins.
  • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

Nutrition Facts : ServingSize 1 Muffin, Calories 273 kcal, Sugar 18 g, Sodium 157 mg, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 39 g, Fiber 3 g, Protein 4 g, UnsaturatedFat 11 g

GIANT BRAN AND RAISIN MUFFINS



Giant Bran and Raisin Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6

Number Of Ingredients 12

6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 1/2 cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
  • Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
  • Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
  • Turn muffins out of the pan, and let them cool on a rack.

INA'S CHUNKY LOW FAT BANANA BRAN MUFFINS (SMALL BATCH)



Ina's Chunky Low Fat Banana Bran Muffins (Small Batch) image

Ina's chunky low fat banana bran muffins make for a lighter, healthier, moist sweet and delicious breakfast or brunch treat.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Breakfast     Brunch     Muffins

Time 50m

Number Of Ingredients 15

1/2 cup unprocesed bran
1/2 cup buttermilk
2 tablespoons butter, melted
2 tablespoons brown sugar
1 large egg, at room temperature
3 tablespoons unsulfured molasses
1/2 teaspoon orange zest
1/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup rasins, plumped in warm water and then drained well, if dry
1/2 cup large-diced bananas (1/2 large banana)
1/4 cup chopped walnuts

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 350F degrees.
  • Line 6 cup muffin tin with paper liners.
  • In a large bowl, combine the bran and buttermilk and let sit for 5 minutes. Stir in the butter, brown sugar, egg, molasses, orange zest, vanilla and salt until well blended.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda until well combined.
  • Add the flour mixture to the buttermilk mixture and stir just until combined. Don't over mix it or your muffins will be tough! Gently fold in the bananas, raisins and walnuts with a rubber spatula.
  • With an ice cream scoop or large spoon, evenly divide the batter amongst the six muffin cups, filling them till full.
  • Bake for 25 to 30 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  • Remove from the oven and place the muffin tin on a rack to cool. Let the muffins cool in the pans. When cool, gently remove them to a plate.

Nutrition Facts : ServingSize 1 muffin, Calories 235 kcal, Carbohydrate 34.9 g, Protein 5.6 g, Fat 8.1 g, Fiber 3.7 g

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